A perfect, refreshing dessert with a light creaminess and the characteristic flavours of Muscat grapes. A softer, creamier version of ice cream.
Degree of Difficulty: Easy
Preparation Time: 20 minutes
Freezing Time: 4-6 hours
1 cup pre-soaked raisins or sultanas in Muscat
2 egg yolks
1 cup castor sugar
1 teaspoon vanilla essence
1 ¾ cups pouring cream
½ cup toasted nuts (optional)
Have a jar of Muscat-soaked dried fruit handy in the pantry or prepare one a day beforehand. Alternatively, use ¾ jar of Liebich Drunken Fruit.
Place the eggs, yolks, sugar and vanilla in a heat proof bowl over a saucepan of simmering water and whisk for 5 minutes or until thick and pale. Remove from heat and use an electric beater to whisk for about 8 minutes or until cool. Set aside.
Whip the cream separately until soft peaks form. Fold the cream and egg mixture together and pour into a metal cake tin.
Swirl the fruit mixture and nuts (if using) into the egg mixture.
Cover with foil and freeze for 4-6 hours until firm.