Preparation:
Place sultanas, raisins, currants and cherries into a small bowl. Pour rum over, mix well and leave to macerate for at least 2 hours, but preferably overnight.
Place sugar and water in a saucepan, bring to the boil and simmer until the syrup thickens and is just slightly yellowish. This takes 5 to 8 minutes.
Meanwhile, start beating egg yolks in a bowl on high speed. Slowly pour the yellowish syrup onto the yolks. If a little syrup solidifies, continue beating as the heat of the preparation should melt it. Continue to beat until the mixture cools and is white and fluffy. This takes about 10 minutes. Mix in rum-soaked fruits with liquor and then fold in whipped cream. Pour the preparation into a large mould or individual moulds and freeze for at least 6 hours before serving. |
