Sunday, 16th December 2018
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The Chef at KOKOMO says Try a delicious
Christmas Pudding Triffle
400g/14oz leftover Christmas pudding (about half a large pudding)
2 tbsp dry sherry
400g tin pear halves in juice
500g/1lb 2oz ready-made custard
300ml/10fl oz whipping or double cream
1 square of dark chocolate
handful of flaked almonds (optional)
Break the Christmas pudding into chunks and place it in the bottom of a trifle bowl in an even layer. Sprinkle over the sherry and 1 tablespoon of the pear juice.
Drain the pears and cut each one in half, then layer them on top of the cake.
Beat together the custard and mascarpone and spoon on top of the pears.
Whisk the cream until soft peaks form, then spoon it onto the custard. Finely grate over the chocolate and sprinkle over the flaked
Kokomo Cocktail Bar & Restaurant
Avenida Pernet, Urb. Atalaya Golf, TnzFRV1LwIo
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Back to main menu of issue No. 199 Pre-Xmas 2016
The Chef at Kokomo says that braised beef has grown in popularity
Braised feather blade of beef
KOKOMOs CHEF SAYS WHAT ABOUT THESE MOROCCAN KEFTAS
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