| How To Cook: |
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1. Soak the gelatin in a little of the milk.
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2. Bring the remaining milk to the boil and add the sugar, pour on to the gelatin and stir.
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3. Allow to cool until almost setting.
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4. Beat the cream stiffly, add the sherry, passion fruit and gelatin mixture and beat until smooth, then pour into a mould.
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NOTE:
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The pips of the passion fruit need not be removed-they can safely be eaten.
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