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serves 12) Prep time: 25 mins Freez­ing time: overnight In­gre­di­ents 250g glazed fruit, chopped 150ml pineap­ple juice 4 eggs, sep­a­rated 100g caster sugar 250ml cream 100g sug­ared al­monds, chopped 2 litres vanilla ice cream, soft­ened Method: 1. Soak glazed fruit in pineap­ple juice. 2. Beat egg whites un­til soft peaks form. Add half the sugar and beat un­til stiff peaks form. 3. Whisk yolks with re­main­ing caster sugar un­til light and creamy. Add cream and fold mix­ture into egg whites us­ing a me­tal spoon. 4. Drain fruit, mix half with al­monds and fold into cream mix­ture. 5. Spoon al­ter­nate lay­ers of ice cream and cream mix­ture into two loaf tins. Cover both with cling film and freeze overnight. 6. To serve, re­move cling film, turn out on to a plat­ter and top with re­main­ing glazed fruit.

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