Loganberry Ring Mould Veg
1 x 400g/14oz Tin Loganberries
1 Raspberry Jelly Tablet
150ml/5fl.oz. Double Cream
Langue de chat Biscuits to serve
Drain the tin of loganberries, reserving the syrup then press the fruit through
Make up the jelly in a large bowl, using the syrup together with water to make up the required
Stir in the sieved fruit and set aside to cool and slightly set.
In another bowl, whip the cream until quite stiff then fold it into the jelly
Transfer to a ring mould which has been rinsed with water and is still wet.
Chill in the refrigerator for 2-4 hours until set and firm.
To serve - Dip the mould in hot water to loosen the dessert then invert onto a cold
plate. Arrange the biscuits in the centre of the ring just before serving.
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