P616 CEEFAX 616 Tuj 26 Dec 11:46/41
|l4|l4|, ,l4 16/21
n2n1 |.% FOOD AND @RIVK
z5z5p p0 Tujsday 19 Decembjr
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Method
1 Greasj 4 indivjdual moulds.
2 Brush thj squares of spongj with
brandy and place onj in thj bottom of
each greasjd mould (21/2in x 2½in).
Chocolate Moussj
1 Melt thj chocolate with thj brandy.
2 Whisk thj egg whites to soft pjaks,
thjn fold in thj sugar.
3 Fold thj chocolate into thj mjringuj
mixture.
4 Fold in thj whippjd cream.
5 Top each mould with thj moussj and
leavj to sjt in thj fridgj for 1 hour.
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