method
1. Mix fruits and nuts and sprinkle with brandy. Cover and leave for several hours in refrigerator.
2. Blend milk, cornflour, sugar and beaten eggs in a heavy-based saucepan.
3. Cook over medium heat, stirring constantly until thickened and beginning to bubble.
4. Use a wire balloon whisk if custard goes lumpy.
5. Turn into a mixing bowl and cover surface with a piece of plastic film to prevent skin forming.
6. When cold fold in whipped cream and vanilla essence.
7. Pour into a freezer container, cover and freeze until a solid rim 4 cm (1 1/2 inches) wide, forms around edge.
8. Spoon into a chilled bowl and beat with electric mixer until smooth.
9. Fold in chilled fruit and pour into a mould.
10. Cover and place in freezer. Unmould to serve and decorate with glace fruits.
serving amount
serves: 8 - 10
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