1. Soak raisins in brandy and triple sec overnight.

2. Whisk egg yolks with sugar until thick and creamy stir in Major Clementine Fruit Base
3. In a separate bowl whisk the double cream until it forms soft peaks.

4. Whisk egg whites until stiff.

5. Carefully fold together the 3 whipped ingredients along with the fruits.

6. Decant into individual pots, cover with cling film and freeze (for best results freeze the pots before use).

7. To serve, warm pots in hot water, just enough to release the ice cream from the pot.

8. Grate some dark chocolate over the top and dust with icing sugar.