|Note: My Aunt Joan embroidered this tablecloth for my mother's engagement in 1950.|
Thursday, 7 February 2013
Ruby had a sweet tooth I suspect!!!
This may not have been the most sensible activity in this summer’s heat (ice cream melts amazingly quickly when you want to take a photograph!) but I couldn’t resist the challenge of the playful colour and flavour combinations of these desserts, Anne.
Fill a boat-shaped sundae dish to rim with Golden Circle Tropical Fruit Salad. Have ready lime jelly set ½ cm thick in shallow tray. Top fruit salad with strawberry and vanilla ice cream, sprinkle with tinted coconut and decorate with leaves cut with pastry cutter from lime jelly.
Spoon vanilla ice cream and raspberry jam into a sundae dish, taking it up the sides. Fill to rim with Golden Circle Crushed Pineapple. Top with a scoop of strawberry ice cream, dust with crushed nuts and decorate edges with leaves cut with pastry cutter from shallow-set jelly.
Fill a chilled parfait glass with alternate layers of Golden Circle Crushed Pineapple, chopped marshmallows and chopped red jelly, and chocolate ice cream. Finish with a layer of pineapple. Top with a generous swirl of whipped cream and a cherry.
Half fill a sundae dish with Golden Circle Pineapple Pieces and top with a large scoop of vanilla ice cream. Surround with chopped red jelly. Quickly press pineapple pieces on to surface of ice cream to resemble pineapple skin, dust with crushed nuts and add a pineapple top made of angelica strips (or candied spearmint leaves).
Fill a sundae dish to the rim with Golden Circle Pineapple Pieces and chopped red jelly. Add a scoop of orange ice cream topped with a button meringue and decorate with a starfish of lime jelly. Cut the star shape with a pastry cutter from shallow-set jelly.
Glass Bottom Boat
Pile Golden Circle Crushed Pineapple and blancmange (or milk jelly) into a wide-bowl sundae dish. Place a small scoop each of lime and vanilla ice cream on top and separate with chopped red jelly. Dust each scoop with hundreds and thousands and chopped angelica (I used chopped candied spearmint leaves)
Line dish with Golden Circle Pineapple Pieces, making peak in centre. Place ice cream scoop either side. Garnish with crushed nuts, chopped jelly and whipped cream, and decorate each ice cream scoop with a star cut with pastry cutter from shallow-set red or green jelly.
We have decided not to make Ruby’s Pineapple Cheesecake or Pineapple Chocolate Cheesecake as we’re not keen on risking it with raw egg dishes, Ann and Anne.