4 large free range eggs
qtr tsp of salt
100g chopped walnuts
50g chopped candied peel
50g chopped glace cherries
250ml double cream
nuts and halved glace cherries to decorate
Heat currants and port in a saucepan until simmering.
Remove from heat and leave until cool.
Whisk eggs and salt in mixing bowl until frothy.
Put sugar and water in a small saucepan. Bring to boil and boil fiercely for 3 mins.
Immediately pour this syrup in a thin stream on the frothy eggs while whisking the mix at high speed.
To help the mixture cool quickly, put the hot bowl in a sink of cold water and stir.
Whip the cream until thick, but not stiff.
Stir the currants, port, nuts, peel and cherries into the cooled egg mixture.
Fold in the whipped cream.
Transfer to a serving bowl and freeze,
When frozen decorate with nuts and cherries.