Dessert Recipes - Ginger Mould Recipe

Ingredients

• 1 packet of lemon-flavored jelly

• Boiling water

• 150 ml/1 individual carton of custard

• 170 g/6 oz/1 small can of cream

• 3 pieces of stem ginger in syrup, chopped

• 4 glace (candied) cherries, chopped

• 1 small piece of angelica, chopped

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Method:

1. Break up the jelly and place in a measuring jug. Add boiling water to make up to 150 ml/2/3 cup. Stir until dissolved.

2. Make up to 450 ml/3/4 pt/2 cups with cold water. Stir well and leave until the consistency of egg white.

3. Whisk in the custard, cream, ginger, cherries and angelica.

4. Turn into a wetted 750 ml/1 1/4 pt/3 cup jelly mould and chill until set. Turn out on to a serving plate just before serving.