1 litre of white or red grape juice
4 egg yolks, lightly beaten
250ml double cream
200g granulated sugar
grapes
1 egg white, lightly beaten
icing sugar

PREPARATION:

1. Put the grape juice in a saucepan, bring to the boil and reduce by half. Off the heat, pour the grape juice over the egg yolks, stirring continuously.

2. Add the cream, then strain the mixture back into the saucepan. Cook gently until it thickens slightly. Remove from the heat and allow to cool. Freeze until required.

3. Put the sugar in a saucepan and cook to a pale caramel. Dip little bunches of grapes into the caramel. Allow these to dry on a marble or non-stick sheet. Other bunches can be frosted by dipping in lightly beaten egg white and dusting with icing sugar. Yet more bunches can be left plain.

PREP/COOK
INFORMATION:

Prep time: 1 hour Cook time: 30 minutes
Serves: 6

Source: Frances Bissell

Submit your own recipe

Print this recipe

DISH DETAIL KEY

Quick & Easy: 30 minutes or less

Healthy Recipe: low fat and/or calories

Kid-Friendly: extra nutrition and/or fun!

Low-Carb: low carbohydrates

e-commerce enabled: click to buy

iVillage Recommends Kitchen accessories

You need the newest version of Macromedia Flash Player to view this feature. Download the Flash plug-in at http://www.macromedia.com.

kalimocho diet another day astrology

© iVillage Limited 2000-2009. All rights reserved. | © iVillage inc. 1995-2009. All rights reserved Terms of Service | Privacy Policy
iVillage Ltd is a UK company registered in England & Wales (3837269) at 80-110 New Oxford Street, London WC1 1HB

ivillage uk

Grape ice cream with caramelized grapes

This is a particularly attractive dessert to make when you can get a variety of grapes. It is wonderful accompanied by a Muscat de Frontignan or St Jean Minervois, or even better, a black Muscat wine from California

Dish Details:

INGREDIENTS:

PREPARATION:

PREP/COOKINFORMATION:

PREP/COOK
INFORMATION: