Food For Thought MOULDED PRUNE CHARLOTTE
(By ALAN TKXMAINI
Moulded Prune Charlotte Is a rather unusual sweet, and one that the family will enjoy. Yen Will Need: 2 cups prunes 2 cups water 1 tablespoon gelatins 3 tablespoons sugar 1 lemon juice and rind 1 cup raspberry jelly A little chocolate, small 6d block f pint cream.
Method: Soak the prunes overnight in one pint of water. Make up one cup of raspberry jelly and pour Into a ring mould. Put in the refrigerator. but while it is setting run the jelly all over the Inside of the mould until you have an even coating. Leave to set Next day stew the prunes in the water they have soaked in. Remove the stones and drain off the prunes, saving the liquid. Put the liquid back on the stove. Add the lemon juice and rind. Dissolve the gelatine in the syrup and put the stoned prunes back in the syrup. Allow to cool. Whip the cream stiff and when the
prune mixture is nearly set fold in the cream and tip into the mould. Set in refrigerator. When set turn out and serve.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/CHP19641102.2.21.3
Bibliographic details
Press, Volume CIII, Issue 30587, 2 November 1964, Page 2
Word Count
192Food For Thought MOULDED PRUNE CHARLOTTE Press, Volume CIII, Issue 30587, 2 November 1964, Page 2
Using This Item
Stuff Ltd is the copyright owner for the Press. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Acknowledgements
This newspaper was digitised in partnership with Christchurch City Libraries.