Recipe for Dinner
Apple and Blackberry Mousse
Prepare as for Apple and Rhubarb Mousse but substitute blackberries for the rhubarb.
St Clement’s Mousse
1 tablet lemon vegetarian jelly (jello) 300 g/1 oz/1/2 small can mandarin oranges in natural juice, drained, reserving the juice 15 mill tbsp lemon juice 175 g/6 oz/1/2 small can evaporated milk, chilled Quark
Crystallised (candied) lemon slices Angelica leaves
Dissolve the jelly in 150 ml 1 cup boiling water. Stir in the mandarin orange juice and the lemon juice. Leave until on the point of setting. Whisk the evaporated milk until thick and fluffy. Fold into the jelly mixture and add the fruit. Spoon into glasses and chill until set. Spoon a little quark over and decorate with lemon slices and angelica leaves.
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