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Manta Ray a l'Anglaise · Posted: Wed Oct 07, 2009 7:25 pm Post subject: Fruit Ice Creams

Following on from the Pineapple Glace Mousse which is an long standing favourite in my house, and having quite a bit of cooked fruit in jars, left from last year...........and a new season of fruit, I had a bit of a go at using the same recipe for other fruits. So in the last 3 months I've made -
Strawberry
Raspberry
Blackcurrant
Blackberry
Dutch Apple
Damson

So the recipe is similar:-
1 - 1 and a half pounds cooked pureed fruit
12oz sugar
1 pint double/whipping cream

The weight of the fruit really depends on it's sweetness before you start, so strawberry needs to be 1 and a half pounds, blackcurrant needs to be 1lb. Damson and blackcurrant need to have water added to cook, but basically dissolve the sugar in the fruit by heating, cool, fold in whipped cream, freeze.
I cook the damsons then cool, then get my hand in the fruit to stone it, you could push it through a sieve but you'll loose texture, I did seive the strawberry, blackcurrant, raspberry and blackberry. The dutch apple is of course apple puree with sultanas and cinnamon.
I also use half and half with the double/whipping cream.

It makes a delicious easy pud, fairly rich so you don't want too much.

Itsyray
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Nannyp · Posted: Thu Oct 08, 2009 7:39 am Post subject:

' Scuse my whilst I drool q12

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