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Jelly, Pistachios and Cocoanut

Dissolve the chocolate, cut up roughly, in the milk, pour on to the yolks, sugar and flavouring mixed together, strain and cook as for custard.

Dissolve the gelatine in a little water and mix to the chocolate custard; wring through muslin, L2 add the whipped cream, and pour into a lined and decorated mould.

Note. A mould for chocolate or coffee cream should be lined with jelly to prevent the mixture going a bad colour on the outside.