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Robbin’s Raisins

1 fresh egg
4 egg yolks
100g honey
300ml double cream
30g pistachios
20g Californian raisins
30g honey
Chopped pistachios

Line any mould with cling wrap. Beat fresh egg and egg yolks with honey over simmering water until pale and thick. Whip the double cream until fluffy and gently fold in the egg mixture, raisins and pistachio. Pour the mixture in the prepared mould, cover and put in the freezer. Leave for at least four hours. When the dessert is to be served, remove it from the mould, sprinkle chopped pistachios and drizzle with some honey. Serves four.

Thanks to Faridah Begum & Raymond Ooi
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