Recipe - Alabaster Pudding

4 Sheets gelatine or 45tsp
gelatine; (4 to 5)
; granules
900 ml Double cream
300 ml Single cream or full cream
milk
1 Dsp caster sugar; (optional)
(1 to 2)
Angelica and fruit to
garnish

Soften the gelatine in a little water and then drain it. Heat the
cream (and milk if you're using it) to blood heat and then add the
sugar and drained gelatine. Stir until both have dissolved and allow
to cool.

Before the mixture begins to set, pour it into a wet pudding basin.
Refrigerate overnight. Loosen the jelly by holding a hot cloth to the
mould and carefully easing it out on to a shallow dish.

Decorate with mandarin segments macerated in orange juice, ruby red
pomegranate seeds and angelica cut into appropriately decorative
shapes

Converted by MC_Buster.

Converted by MM_Buster v2.0l.