COOK

Press, Volume XCV, Issue 28258, 22 April 1957, Page 2

COOK

with Elizabeth Sago Cerise

A shell of cherry jelly completely covers a heart of delicious almond flavoured sago cream, making a delightfully unusual sweet that looks equally pretty both before it is cut and after. The only tricky part is masking the mould with jelly, and that is not difficult if the mould is placed in a large bowl of ice cubes on the bench and each time you pass it you rotate it a little, setting it in the cubes at an angle so that both bottom and sides become gradually coated, with a hollow in the centre.

Sago Cerise: 1 packet cherry jelly, 1 bare pint water, 1 pint milk, 3oz sugar, 3oz sago, 4oz gelatine, J teaspoon almond essence, 4 tablespoons whipped cream.

In the top of a double boiler place 1 pint of milk and 3oz sugar and bring to the boil. Scatter in 3oz sago and simmer until the sago is completely cooked and the mixture creamy. Soak soz gelatine in a tablespoon of cold water and stir into the sago mixture. Remove from the heat and allow to cool. When quite cold fold through half a teaspoon of almond essence and 4 tablespoons of whipped cream. While the sago is cooking make up one packet of cherry jelly, using half boiling water and the remainder cold to cool it quickly. Chill and when on the point of setting, run a little round the sides of a mould set in ice cubes, turning to coat sides as well as bottom. Add more jelly from time to time until all is used and the jelly is set in a hollow shell. Fill the hollow with the cold sago cream and chill until firm. Turn out to serve and garnish with additional whipped cream.