| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Gabriel’s, Gate |
8 |
servings |
INGREDIENTS
| 2 |
tb |
Sultanas |
| 2 |
tb |
Raisins |
| 2 |
tb |
Currants |
| 10 |
|
Glac. cherries; cut into pieces , |
|
|
; about |
| 1/4 |
c |
Rum |
| 1 |
c |
Castor sugar |
| 1/2 |
c |
Water |
| 6 |
|
Egg yolks; (size 61g) |
| 300 |
ml |
Whipping cream |
INSTRUCTIONS
Place sultanas, raisins, currants and cherries into a small bowl.
Pour rum over, mix well and leave to macerate for at least 2 hours,
but preferably overnight.
Place sugar and water in a saucepan, bring to the boil and simmer
until the syrup thickens and is just slightly yellowish. This takes 5
to 8 minutes.
Meanwhile, start beating egg yolks in a bowl on high speed. Slowly
pour the yellowish syrup onto the yolks. If a little syrup
solidifies, continue beating as the heat of the preparation should
melt it. Continue to beat until the mixture cools and is white and
fluffy. This takes about 10 minutes.
Mix in rum-soaked fruits with liquor and then fold in whipped cream.
Pour the preparation into a large mould or individual moulds and
freeze for at least 6 hours before serving.
Converted by MC_Buster.
Per serving: 204 Calories (kcal); 18g Total Fat; (83% calories from
fat); 3g Protein; 5g Carbohydrate; 211mg Cholesterol; 20mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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