Makes 1L

• ¼ cup amaretto liqueur
• 100g dried cranberries
• 1 x 385g tin condensed milk
• 6 egg yolks
• 1 tsp vanilla extract
• 2 cups cream
• Grated zest of 1 lemon
• 100g French nougat, chopped into small cubes
• Raspberries to garnish

1 Heat the amaretto in a small pot or microwave. Pour over the cranberries. Set aside for 30 minutes.
2 Pour the condensed milk into a bowl, add the egg yolks and vanilla and whisk well until combined.
3 Heat the cream in a pot to almost boiling, remove from stove and slowly add to condensed milk mixture, whisking constantly. Return mixture to pot, return pot to the stove and, over a very gentle heat, stir until mixture thickens. Remove, set aside, allow to cool.
4 Strain the cranberries and reserve the liquid. Stir the cranberries, grated zest and chopped nougat through the condensed milk mixture.
5 Pour the mixture into a freezerproof dish and allow to set overnight.
6 To serve: Remove from fridge 5 minutes before serving; garnish with raspberries and reserved amaretto.

Words and image: Fairlady magazine