Fruit Mould Recipe
Ingredients
| Lemon juice | 1 Cup (16 tbs) | |
| Gelatine | 4 1/2 Tablespoon | |
| Pineapple juice | 1 Cup (16 tbs), canned | |
| Sweet white wine | 2 Cup (16 tbs) | |
| Sugar | 2 Cup (16 tbs) | |
| Pear | 825 Gram | |
| Cloves | 5 | |
| Kiwi fruit | 1 | |
| 1 punnet strawberries | ||
| Oranges | 3 | |
| Black cherries | 425 Gram, pitted | |
| Peach | 425 Gram | |
| BRANDED CREAM | ||
| 300ml carton cream | ||
| Orange rind | 1 Teaspoon, grated | |
| Sugar | 1 Tablespoon | |
| Brandy | 2 Tablespoon | |
Directions
Sprinkle gelatine over lemon juice, dissolve over hot water.
Place pineapple juice, wine and sugar in saucepan, stir over low heat until sugar is dissolved.
Remove from heat, stir gelatine into pineapple mixture.
Leave to cool.
Drain pear halves and place clove in base of each pear.
Peel kiwi fruit and cut into slices.
Hull strawberries.
Cut away skin and pith from oranges, cut into segments.
Drain cherries and peach halves.
Place quarter of pineapple mixture into base of 2 1/4 litre (9-cup) capacity mould.
Arrange fruit decoratively in bowl.
Refrigerate until the mixture is set.
Repeat until all pineapple mixture and fruit have been used.
Refrigerate overnight.
Place pineapple juice, wine and sugar in saucepan, stir over low heat until sugar is dissolved.
Remove from heat, stir gelatine into pineapple mixture.
Leave to cool.
Drain pear halves and place clove in base of each pear.
Peel kiwi fruit and cut into slices.
Hull strawberries.
Cut away skin and pith from oranges, cut into segments.
Drain cherries and peach halves.
Place quarter of pineapple mixture into base of 2 1/4 litre (9-cup) capacity mould.
Arrange fruit decoratively in bowl.
Refrigerate until the mixture is set.
Repeat until all pineapple mixture and fruit have been used.
Refrigerate overnight.
Chef
