Ingredients:
Black grapes - 450 gms
Castor sugar - 100 gms
Double or whipping cream - 150 ml
Egg whites - 2
Method:
Black grapes - 450 gms
Castor sugar - 100 gms
Double or whipping cream - 150 ml
Egg whites - 2
Method:
- Liquidize the grapes to a puree, then rub through a nylon sieve using a wooden spoon, to remove the skin and pip.
- Beat in the sugar. Put the mixture into a freezer container and freeze for about 1 1/2 hours until mushy.
- Beat the cream until it forms soft peaks and fold gently into the frozen grape mixture.
- Beat the egg whites until they form soft peaks.
- Fold into the mixture and freeze.
- Beat the mixture twice, at hourly intervals.
- Cover, seal and freeze.
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