March 17, 2016


Plums-1 kg (halved and stoned)
Castor sugar - 275 gms
Water - 750 ml
Gin  - 2 tbsp
Egg whites - 2


  • 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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