Ingredients:
Plums-1 kg (halved and stoned)
Castor sugar - 275 gms
Water - 750 ml
Gin - 2 tbsp
Egg whites - 2
Method:
Plums-1 kg (halved and stoned)
Castor sugar - 275 gms
Water - 750 ml
Gin - 2 tbsp
Egg whites - 2
Method:
- Put the plums into a saucepan with 100 gms of the castor sugar and 150 ml of the water.
- Simmer gently until the plums form a pulp.
- Rub through a sieve using a wooden spoon, to remove the skins.
- Stir in the gin and allow to cool.
- Put the remaining water and sugar in a heavy based saucepan.
- Heat gently until sugar has dissolved.
- Increase the heat and cook rapidly until the thread stage is reached. Allow to cool.
- Stir the plum mixture into a freezer container and,stirring occasionally, freeze for about 1 1/2 hours until mushy.
- 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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