Semifreddo malaga

Quickly wash the grapes of Malaga, put it in a bowl, cover it with wine and let macerate for 30 minutes.

Meanwhile boil the milk with the vanilla, then levatelo from heat and allow to cool.

Drain the raisins from the wine and keep it aside.

Put the egg yolks into a bowl, add sugar and mount them in foam.

Then, add a little at a time, first the wine, then vanilla flavored milk.

Transfer the mixture into a saucepan and cook over a very low flame, stirring constantly until the custard begins to thicken slightly.

Remove the cream from the bowl and continue to stir until it is completely cooled.

Then densely mounted the cream (which must be very cold to give good results) and add to the mixture gently.

Finally, add the raisins and mix well.

Turn the whole thing into dome-shaped mould and keep in the freezer for at least 6 hours.

When serving, lift the semifreddo from the mold.

To facilitate this, wind for a moment the mould in a kitchen towel soaked in boiling water and well wrung out cloth or immerse quickly in very hot water; then dry it, turn it upside down on a cake platter and serve immediately cold dome dividing it into 4 or 6 segments.