1,5 kg of white grapes 150 g of sugar 100 g of Bronte pistachios 1 egg (use the white only) 150 ml of Marsala wine
Mix and cook the sugar for 5 minutes, the flour, the carob flour and the marsala, then leave to cool. Whip the egg white and juice the grapes using a masher. Pour all into an ice cream machine until the desired consistency is achieved. Decorate the glass with Bronte pistachios and a few grapes.