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Reduce the tiny diced candied fruit and put it in a bowl with raisins: sprayed liberally of maraschino and let marinate for 2 hours in refrigerator, stirring occasionally.

Place to soften the isinglass in cold water.

Peel, wash and spend more to sieve, collecting into a bowl; join the icing sugar, lemon juice and half a small glass of maraschino, mixing well.

Wring well isinglass and fire, put in a pan in a larger pan half filled with water; Cook at very low heat, preventing the water from the water bath to take the full boil, then add the past, stirring with a wooden spoon until you have a perfectly homogeneous.

Pounded in a mortar and hazelnuts when done with the ' Base ' cream ice cream (see recipe).

Turn ice cream into a hemispherical mold and press it well with the back of a spoon, so they cling to the walls of the mold and the CAP entirely, forming a large central cavity.

Keep in the freezer.

Whip the cream until foamy and add additional washers dense two-thirds to the mixture, along with the candied fruits and raisins well drained from liquor.

Turn it all inside the mould lined with ice cream.

Level the surface with the back of a spoon, cover with a sheet of greaseproof paper and keep in the freezer for at least 3-4 hours.

After the stipulated time, remove the mold from the freezer, immerse it for a minute in boiling water to unmold the dessert, then turn it upside down on the plate by rolling.

Garnish with sprigs of cream and serve immediately.