Almond Dessert Mould

Ingredients

150ml Pint Milk
1 Dessertspoon Havelock Semolina
1 1/2 Teaspoons Gelatine
3 Teaspoons Water
1 Dessertspoon CSR White Sugar
Almond Essence
Raspberry Jam

Method

1 : Bring the milk to the boil, sprinkle in the Havelock Semolina, simmer for 10 mins, stirring all the time.
2 : Dissolve the gelatine in the water over low heat.
3 : Remove Semolina from heat, stir in the CSR White Sugar and gelatine. Add essence gradually.
4 : Rinse a small mould with cold water, put teaspoon of jam in the mould.
5 : Pour in the Semolina mixture and leave until cold. Turn out and serve with cream.