Viennese Red Currant Ice
|Red currant||1 Pound|
|Redcurrant jelly||4 Ounce|
|Ripe tomato||1 Large|
|Lemon||1⁄2 , juiced and rinded|
|Caster sugar||3 Ounce|
|Red vegetable coloring||1|
|White rum/Brandy||2 Tablespoon|
|Double cream||1⁄2 Pint|
1. Wash the currants and peel them and remove the stalks from them. Simmer the fruit with the redcurrant jelly, hot water, tomato, raspberries, juice and rind of lemon, sugar and coloring till you have a pulp. Set aside to cool
2. When the mixture is cooled, gently beat in the egg yolks along with the rum or brandy.
3. Rub this mixture through a sieve and add this to the batter.
4. Mix the whipped cream into this mixture and continue freezing for 2 hours.
5. Serve chilled