DINING JAPANESE

Recipe for Dinner

Apple and Blackberry Mousse

SERVES 4

Prepare as for Apple and Rhubarb Mousse but substitute blackberries for the rhubarb.

St Clement’s Mousse

Dessert Avocados

SERVES 4

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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