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3 teaspoons gelatine |
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Sprinkle over water, dissolve in double boiler. |
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Add, being careful to properly mix gelatine. |
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Pour into 6 lightly oiled rings placed on serving plates, refrigerate several hours. Serve with coulis and fresh fruit. |
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2 tablespoons water |
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3/4 cup passionfruit pulp (about 6) |
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Combine |
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1/2 cup thickened cream |
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1/4 cup castor sugar |
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2 tablespoons lemon juice |
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mango coulis |
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1 mango |
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chop |
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Combine in pan, boil, reduce heat, simmer uncovered 2 minutes, cool. Blend until smooth. |
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1/4 cup sugar |
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1/4 cup water |
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1 tablespoon lemon juice |
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Add |
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