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50 g
50 g
25 g
25 g
150 ml
4
tablespoons
50 g
150 g
275 ml |
seedless
raisins
sultanas
chopped
candies orange peel
chopped
candies citron peel
Marsala,
or sweet sherry
water
caster
sugar
unsweetened chestnut purée
plain low
fat yoghurt
grated
rind and juice of 1 orange |
Method :
-
Soak
the raisins, sultanas and peel in the wine for 1 hour.
-
Bring
the orange rind and juice, water and sugar slowly to the boil,
stirring over low heat to dissolve the sugar.
-
Simmer
for 2 minutes.
-
Beat
in the chestnut purée and leave to cool.
-
Beat
in the yoghurt and stir in the fruit and wine.
-
Cover
and freeze for 1 hour.
-
Turn
into a chilled bowl, beat thoroughly to break down the ice crystals,
cover and freeze for a further 2 hours.
-
Allow
the ice cream to rest in the refrigerator for 30-45 minutes before
serving.
Serves 6
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