December 31, 2015


Black grapes - 450 gms
Castor sugar - 100 gms
Double or whipping cream - 150 ml
Egg whites - 2


  • 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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