2:29pm Wednesday 14th March 2012
Beware the Jabberwock, my son!
The jaws that bite, the claws that catch!
The Jabberwocky is the creature that features in a nonsense poem from Through the Looking Glass. Anne has ingeniously adapted a sabayon sauce to create a parfait ice cream flavoured with Green Ginger wine to convey the essence of this strange creature who came whiffling through the tulgey wood. It can be served for any occasion. No ice cream maker is required.
YOU WILL NEED 4 medium eggs 4fl oz (110ml) Stones Original Green Ginger Wine 2oz (55g) caster sugar 6fl oz (170ml) double cream.
METHOD Separate the eggs, taking care that no yolk gets in with the egg whites.
In a large heatproof bowl, whisk the egg yolks, caster sugar and ginger wine for a good minute.
Fit the bowl over (not in) a pan of barely simmering water, and beat for eight minutes until it doubles in size.
Remove from the heat and plunge the bowl into a sink of cold water. Make sure it is completely cold before adding the cream.
Whisk the cream to form soft peaks and fold into the mix, then place into a container and freeze for at least two hours. No need to stir.
Turn the parfait out and cut like a cake.
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