FRUIT BOMBE

Te Ao Hou, April 1955, Page 57

FRUIT BOMBE 2 eggs 1 dessertspoon (rounded) gelatine 1 tablespoon Edmonds Cornflour 1 tablespoon sugar 1 pint milk Vanilla Essence 1 packet Edmonds Jelly Crystals (Red) 2 cups (breakfast) hot water 1 extra tablespoon sugar Berries and bananas for garnishing Separate whites and yolks of eggs. Soften gelatine in 3 tablespoons of boiling water. Combine cornflour, sugar and egg yolks and blend smoothly with ½ breakfastcup of milk. Heat remainder of milk and pour on to blended ingredients. Return to saucepan and stir until mixture thickens, cook a few minutes longer. Cool, then stir in gelatine. Add egg whites stiffly beaten with extra tablespoon of sugar, flavour with vanilla. Pour into a wet mould. Dissolve jelly crystals in the hot water, and when mould is quite set. pour the hot jelly down the sides of the mould and leave to set. Turn out and garnish with berries in season and slices of banana dipped in lemon juice. This recipe calls for the use of Edmonds pure maize cornflour, and Edmonds jelly crystals. We cannot guarantee results unless these are used.