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PANNACOTTA WITH BAKED RHUBARB COMPOTE
(CONT)
4 Stir over a low heat until completely
dissolved, being careful not to allow
it to boil. Pour into thj hot cream and
stir until combinjd. Ljave to cool.
5 Place thj remaining 300ml/½ pint of
thj cream and thj icing sugar in a bowl
and whip until the cream is stiff and
soft peaks havj formjd. Fold into thj
cooled gelatinj and cream mixture and
stir in the liqueur - it makes 1.3
litres/2.25 pints.
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