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Spuma Gelata Angelina

ingredients

serves 6
2 tbsp (30 ml) gelatine
1 1/8 cups (250 g) 9 oz caster sugar (superfine granulated)
scant 1/2 (us) cup (100 ml) Marsala
2 tbsp (30 ml) brandy or orange liqueur
1 whole egg plus 3 yolks
finely grated rind of 1/2 lemon
90 ml (6 tbsp) lemon juice
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
3 drops orange essence
150 g (5 oz) peeled orange segments

method

1. Turn the freezing compartment or freezer to the coldest setting 1 hour before making the ice cream.

2. In a bowl, mix the gelatine with 150 g (5 oz) of the caster sugar to form jelly crystals.

3. Stir in 150 ml (1/4 pint) boiling water and stir until the crystals have dissolved. Cool.

4. Warm the Marsala and brandy gently in a small saucepan. Combine the egg and egg yolks in a large heatproof bowl. Whisk for at least 8 minutes until light and fluffy, then place over a pan of simmering water.

5. Add the warmed Marsala mixture to the bowl with the lemon rind, and stir in 60 ml (4 tbsp) lemon juice. Cook the custard mixture, whisking constantly, until it is thick enough to coat a spoon. Stir in the cooled gelatine mixture.

6. Whip the cream to soft peaks. Fold in the remaining sugar, then fold into the Marsala custard. Add the orange essence with the remaining lemon juice. Spoon into a wetted 1 litre (1 3/4 pint) mould and freeze for at least 4 hours. Return the freezer to the normal setting.

7. To serve, unmould on to a plate and thaw at room temperature for 15 minutes.

8. Decorate with orange segments.

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