PASSIONFRUIT MOULD
Take a quarter pint of cream, three passionfruit, dessertspoon gelatine, loz. castor sugar, some sponge finger biscuits, clear jelly, crystallised cherries for decorating. Decorate the bottom of the mould with cherries and some passionfruit. Fill a little with some clear jelly. When set, dip the biscuits in the
cold liquid jelly and fit them carefully round the sides of the mould, dissolve the gelatine in three tablespoons of water, add the sugar and passionfruit, and when cold fold in the whipped cream, and pour into the mould. When quite firm turn out and decorate with some chopped jelly. If the biscuits come above the cream, they must be trimmed, before the mould is turned out.
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Bibliographic details
Timaru Herald, Volume CXXXVII, Issue 19803, 19 May 1934, Page 14
Word Count
117PASSIONFRUIT MOULD Timaru Herald, Volume CXXXVII, Issue 19803, 19 May 1934, Page 14
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