Recipe by Kookaburra
This is our all-time favourite dessert! It's just bursting with flavour and the deep pink colour is fabulous. It's a great dessert to serve after a rich meal or an Asian dish - light but with no compromise on taste. A warning though - start making it early in the morning so you're not up stirring it all night! It will keep happily in the freezer for a week or more.
Top Review by Chef @Oz
It was excellent. As I used an icecream maker I had to change it a bit (too much volume for the machine). First I used 2 egg whites instead of 3. I put half the plum mixture into the icecream maker and when it looked slushy I added half the egg white mixture and then continued until ready. Then I did the second half. The texture and flavour were great. It was a winner with both the kids and the adults.
- 1 (825 g) can plums in heavy syrup (approx) or 1 (825 g) canequivalent of stewed fresh plums, in their syrup
- 3⁄4 cup marsala
- 1⁄2 cup sugar
- 1 lemon, juice of
- 3 egg whites
- 1⁄3 cup sugar
Directions See How It's Made
- Drain plums but reserve syrup.
- Remove stones from plums.
- Blend or process plums and syrup until smooth.
- Place plum mixture in a saucepan and add marsala, sugar and lemon juice.
- Bring to a gentle simmer and cook, stirring frequently, until sugar melts.
- Pour into a suitable container (I use a 20cm round cake tin), cover tightly with foil (or similar) and place in the freezer.
- Leave for several hours until mixture is slushy and partially set.
- Beat egg whites until soft peaks form.
- Add sugar gradually, beating between each addition.
- Gently fold beaten egg whites through partially frozen plum mixture.
- Return to freezer, stirring occasionally (once or twice should do), until the mixture sets.
- Serve in glass bowls with a little cream poured over (the cream hardens and makes a lovely topping!).