Cooking For Christmas, 1967 FESTIVE MOULD
(Bn
CELIA TIMMS)
If Christmas Day is hot you may like to serve a cold sweet. This creamy mould, filled with fruits and flavoured with coffee and brandy, should fit the bill.
The same sweet would also be most welcome at an out-of-doors Christmas dinner. You will need:— i cup chopped seeded raisins 5 cup chopped sultanas I cup mixed peel, chopped 2oz glace cherries 1 tablespoon cocoa 2 cups milk 1 dessertspoon coffee essence 6 tablespoons sugar tablespoons gelatine 1 cup evaporated milk 2 tablespoons brandy or
sherry Cream. Method: Blend cocoa with milk and bring to boil; add coffee essence, peel, raisins, sultanas and sugar and simmer for 5 minutes. Allow to cool then fold in gelatine previously dissolved in i cup boiling water. Add evaporated milk, cherries and brandy. Blend well and set aside to cool, stirring occasionally until mixture begins to thicken, then pour into mould or basin previously rinsed with cold water. Chill. Unmould and serve with whipped cream sweetened and flavoured with brandy.
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Bibliographic details
Press, Volume CVII, Issue 31542, 2 December 1967, Page 2
Word Count
175Cooking For Christmas, 1967 FESTIVE MOULD Press, Volume CVII, Issue 31542, 2 December 1967, Page 2
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Acknowledgements
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