Xanadu, the palace of Kubla Khan was, according to Coleridge, a stately pleasure dome of earthly delights. This may well have been one of the desserts served there – a scrumptious mixture of mandarin oranges, cream, cream cheese and apple sauce. Serve as an elegant end to a dinner party.
8 oz. cream cheese
10 fl. oz. double cream
4 fl. oz. thick apple sauce
2 tablespoons castor sugar
22 oz. canned mandarin oranges, drained and with the can juice reserved
1 teaspoon very finely grated orange rind
2 tablespoons medium sherry juice of
½ oz. gelatine, dissolved in
1 tablespoons hot water
2 tablespoons slivered almonds, toasted
In a medium-sized mixing bowl, beat the cream cheese with a wooden spoon until it is soft and fluffy. Using a metal spoon, gradually fold the cream into the cheese so that they are thoroughly combined. Stir in the apple sauce, sugar and about three-quarters of the mandarin oranges. Set aside.
Pour the reserved can juice into a medium-sized mixing bowl and stir in the orange rind, sherry and lemon juice. Add the gelatine and beat well to blend.
Gradually pour the gelatine mixture into the cream mixture, beating constantly. When the ingredients are com-bined, pour the mixture into a large mould. Place the mould in the refrigerator to chill for 2 hours or until it is set.
Remove the mould from the refriger-ator and dip the bottom quickly into hot water. Run a knife around the edge of the mould to loosen the mixture. Place a serving plate, inverted, over the mould and reverse the two, giving the mould a sharp shake. The mixture should slide out easily.
Arrange the remaining mandarin oranges decoratively over the top of the mixture and scatter over the toasted almonds.
Serve at once.