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3 teaspoons gelatine |
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leave to dissolve |
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Whisk to dissolve, cool 5 minutes |
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Pour into 6 150ml moulds, lightly oiled with olive or almond oil. Chill 4 hours. |
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1 1/2 cups milk |
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3 tablespoons |
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rest |
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heat gently, stirring, until almost boiling |
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1 1/2 cups cream |
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1/3 cup sugar |
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2 tablespoons Amaretto |
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stir in |
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