Ingredients

Method

• 9 free-range egg yolks
• 135 g caster sugar
• 125 ml Port
• 625 ml cream
• 1 vanilla pod, split
• 1 medium-sized panettone
• 5 T salted butter
• 3 T white sugar
• 250 g raspberries
• 100 g pistachios, chopped, to garnish

Method

Ingredients

Mix the egg yolks and caster sugar in a glass or metal bowl. Beat using an electric beater for 4 minutes, or until pale and fluffy. Gradually add the Port while beating. Place the bowl over a saucepan of boiling water on the stove and whisk continuously for 13–15 minutes, or until the mixture is thick and foamy. Do not stop beating, as the mixture may curdle. Chill for 30 minutes.

Whip the cream and vanilla seeds until soft peaks form, then chill for 15 minutes.

Once both mixtures are cool, fold the cream into the egg mixture. Pour the mixture into an ice cream machine and churn according to manufacturer’s instructions. Freeze until ready to serve.

Slice the panettone and place into a saucepan with the butter and white sugar. Lightly brown on both sides.

Serve the sliced panettone with raspberries, a scoop of ice cream and garnish with chopped pistachios.