Ingredients
- 1 pint water wash the prunes
- 1 lemon juice gelatine 1 glass claret 1 lb
- 1 glass claret 1 lb
- 4 ozs
- lemon juice
Directions
3 oz. Cox's instant powdered 1 lemon juice
gelatine 1 glass claret
1 lb. prunes Few drops carmine
4 ozs. sugar Whipped cream
1 pint water
Wash the prunes and soak them in f pint of water for £ hour. Remove the stones and simmer or steam the prunes till soft. Strain all the liquid off through a hair sieve. Dissolve the gelatine and sugar in {- pint water, add the lemon juice and wine, and strain carefully into the prune juice. Add enough carmine to colour nicely. Put some of this jelly in the bottom of a border mould. When set, arrange some prunes on top. Just cover with the jelly, let it firm, and repeat the layers till the mould is full. The prune kernels blanched and added are a great improvement. Turn out and serve with whipped cream in the centre.