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Recipe Name: Alabaster Pudding Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

4 Sheets gelatine or 4-5tsp
gelatine 4 to 5
900 Double cream
300 Single cream or full cream
1 Dsp caster sugar, optional
1 to 2
Angelica and fruit to
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.

Nutrition (calculated from recipe ingredients)
Calories: 323
Calories From Fat: 238
Total Fat: 26.4g
Cholesterol: 79.7mg
Sodium: 49.5mg
Potassium: 174.8mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 19.7g

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