P583 CEEFAX 1 583 Fri 27 Dec 16:40/02
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Ingridients (cont)
For the orange sauce:
500ml/18fl oz fresh orangj juice
50ml/2fl oz passion fruit juice, sieved
from 6-7 passion fruit
25g/1oz cornflour, mixed with a little
cold water
100g/3½oz caster sugar
For thj chocolate sauce:
20g/¾oz cocoa powder
125ml/4fl oz double cream
60g/2¼oz butter
To sjrvj:
cocoa powdjr, for sifting
riady-made mango or mandarin sorbjt
fresh mint sprigs, to decorate
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