Page 27 - Kenwood Cook Book

Lemon Jelly

USING LIQUIDISER Melt the gelatine in ¼ pt of very hot
1 lemon water. Stir to dissolve, and set aside.
2 tbsp sugar Place lemon, sugar and ice in the
1 pt water (approx.) liquidiser and fill with cold water up to
1 oz gelatin ¾ pt level.
ice cubes Turn to maximum speed for 10 seconds
and strain. Return to liquidiser, add the
gelatine mixture and turn again to
maximum speed for a few seconds.
The jelly can be whisked in the mixer
when it is half set if desired.

Tangerine Jelly

2 tangerines Make as for lemon jelly.
½ lemon
2 tbsp sugar
ice cubes
1 pt water (approx.)
1 oz gelatin

Chocolate Cream

USING WHISK Stand the tin of milk in a pan of boiling
’A dreamy desert – and so water and boil for 15 minutes.
easy’ Place the gelatine in a small bowl with
1 small tin evaporated milk the water and stir until dissolved.
1 heaped tsp powdered Stir in the cocoa and sugar and mix well.
gelatin Open the tin of milk while hot and pour
2 tbsp water over the chocolate mixture.
1 dsp cocoa Mix all well together and stand aside in a
2 tbsp sugar cool place until it reaches a soft jelly
Serves 2-3 consistency.
Turn into the Chef bowl and whisk on
top speed till thick (approximately 3
minutes).
Pour into individual dishes or a large
serving bowl and chill before serving.

Coffee Cream

USING WHISK Proceed as for Chocolate Cream,
substituting 1 tbsp instant coffee powder
for the cocoa.

Page sixty