Ingredients: (Serves 4)
2 egg yolks
2 tablespoons honey
1 teaspoon vanilla bean paste
30ml brandy Zest and juice of 1 lemon
100ml thickened cream
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¾ cup mixed dried fruit
1 tablespoon brown sugar
¼ cup water
2 cups mixed summer fruit (e.g. apricots, mangoes, peaches, berries, cherries)
- Place egg yolks, honey and vanilla in a medium heatproof bowl over a saucepan of simmering water, ensuring the bowl is not touching the water. Whisk mixture until it is a ribbon-like consistency or thick enough to coat the back of a spoon. Remove bowl from heat, stir through brandy and lemon juice and continue whisking until cooled to room temperature.
- In a large bowl, whisk cream with lemon zest, cinnamon and nutmeg until stiff peaks. Gently fold cream and ½ cup of dried fruit through the egg mixture until just combined. Transfer mixture to a Christmas pudding shaped mould and freeze for 2-3 hours or until firm.
- Meanwhile, combine remaining ¼ cup of dried fruit, brown sugar and water in a small saucepan. Simmer until fruit softens slightly and liquid reduces to a light syrup. Allow to cool to room temperature.
- To serve, run mould under some warm water. Gently use a knife to ease the pudding from the mould and onto a serving plate. Spoon over the dried fruit compote and serve with summer fruit on the side.
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