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“A lovely fresh taste for a summer dessert. When I got this recipe it was described as a palate cleanser to have between courses. Makes a lot of juice, so this could be cut down if wished, or add other fruit such as lychees, pineapple or sliced banana. Cooking time is refrigeration time.”
4hrs 10mins

Ingredients Nutrition


  1. Combine gelatine and sugar in pan.
  2. Stir in milk and water.
  3. Heat, stir until sugar dissolves.
  4. Cool for 5 minutes.
  5. Stir in almond essence.
  6. Pour into 9" square pan.
  7. Refrigerate until set.
  8. Cut into diamonds.
  9. Float in sauce.
  10. May need to warm pan very slightly remove from pan- don't warm to much or it will melt.
  11. Sauce:
  12. Dissolve sugar in warm water.
  13. Stir in almond essence.
  14. Add mandarins and juice and mix gently.
  15. Serve cold.

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