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Cranberry mousse

11 September 2006

Ingredients

400ml cranberry juice
600ml whipping cream
15ml Kirsch
30ml port
75g sugar
6 gelatine leaves
15ml lemon juice
Sheets of tempered chocolate cut into 5cm squares
Gold leaf to cover every other chocolate square

Method

Lightly whip cream and sugar. Soak gelatine in Kirsch and port warm and melt. Add cranberry and lemon juice.

Fold in cream.

When nearly set pipe on to chocolate square. Top with chocolate square and gold leaf.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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