Here is the update! I made the recipe with a few changes. My man is diabetic, and I didn't want to load the thing with sugar, so I substituted 1 Cup of Raw Organic Agave Nectar for the 4 C of powdered sugar, and I left out the eggs in the butter mixture. It tasted the same and spread the same. The whole desert was a huge hit with our guests! Delicious!! If I do it again, I'll mix the berries in with half the whipped cream because they become a layer of ice and are hard to slice if you freeze it. Suspended in whipped cream, I think they would cut easier with no change in flavor. I'd top the thing with the other half of whip cream, and then some sliced almonds. You guys should try that recipe! It's deelish! Thanks! Suzi

I also defrost chicken wings before using them, if they are frozen. I also put them on a rack inside the pan to keep them up out of the fat that drains out and to make the skin crispy as it seems that the side that sits in the pan stays soggy from the fat. In addition, if I'm putting some kind of sauce on them, I don't want the wings to stick to the pan because of the sauce. Annie

The Ingredients Vanilla bean ice cream: 4 egg yolks, 1/2 pint milk, 1/2 pint double/heavy cream, 4 ozcaster sugar, 2 vanilla pods raspberry sorbet: Two and one-half cups raspberry puree (made from 2 to 3 pints fresh or 2 bags frozen, unsweetened) 2 cups simple sugar syrup (three-fourths cup sugar and one and one-fourth cups water boiled for five minutes and cooled) -Store bought nagasaki castella for base. Or just use some good quality sponge cake. Frosting: cup Butter 2 cup Icing sugar 2 each Egg whites 2 tbs raspberry liqueur The Method this is quite simple , it just seems long because i made my own ice cream and sorbet. the vanilla bean ice cream balances the tartness of the sorbet and since castella is not too sweet this is pretty refreshing. You can definately buy good quality ice cream and sorbet and it'll work just fine. Just make sure its actual vanilla BEAN and not extract in the ice cream. vanilla ice cream: beat and mix together the egg yolks and sugar until thick. Separately, pour the milk into a saucepan and scald it (bring slowly up to boiling point). Pour the hot milk into the egg yolks and sugar mix while continuously stirring.add vanilla beans. Then pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool When the custard base is cold, stir in the cream , then transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions. raspberry sorbet: In a food processor puree the raspberries. Then push the berries with a wooden spoon through a medium mesh sieve and then a fine sieve to remove the seeds. Combine puree and syrup and freeze in ice cream maker according to manufacturer's instructions or freeze till hard, pull out of freezer, scrape and mix together and refreeze. Do this twice to make it smooth. icing: Cream butter. Gradually stir in 1/2 cup icing sugar, beating until smooth. Set aside. Beat egg whites until stiff but not dry. Gradually beat in 1 cup of the icing sugar. Combine both mixtures and continue adding the icing sugar until you get a good spreading consistency.add liqueur. assemble : cut long slices of castella for the bottom part and lay them at the bottom of a large springform pan . add thick layer of sorbet and put in freezer , covered, for a couple of hours.add thick layer of vanilla bean ice cream and put in the freezer again for another hour or so. (you can add more cake if you like or assemble however you prefer , it doesnt matter) make your icing , to take the cake out run a hot knife thry the sides and pray it comes out without breaking. springform pan is neccesary for this. decorate to your liking , adding some rasberries for a final touch. You could also drizzle with white chocolate ganache if you're feeling in that sort of mood. enjoy. oh yum!!! Diana55

I do it all the time, I just meausre the prepared pulp just like I would crushed fruit. All of my jam recipes say to crush the fruit, only preserves leave it in pieces or whole, so I meausre the frozen pulp (seedless or not) just like I would fresh pulp and then follow the recipe directions for sugar, boiling times, etc. Good luck, it's so much nicer to stand over a jam pot now than it is in August so I regularly freeze fruit in season to make jam later. Annie