We are anxiously awaiting the arrival of a fresh, over due, long awaited for baby. No, not ours. A few of us put together a rather attractive high tea, if I do say so myself, to celebrate the nearing birth. Our initial idea of collecting a teacup and saucer for each of the 20 guest later seemed a bit ambitious. We did however manage, with great excitement, to find an eclectic collection for the party. Oh the treasures people toss away! Odd teacups and saucers, plates and hand crocheted doilies were collected from every second hand shop in a 100 kilometer radius. We raided a sideboard full of silver platters, teapots and lace table cloths. Everyone bought a plate (and, ahem, a bottle of champagne) and shabam! a beautiful afternoon in the sun.
A beautiful and surprisingly delicious treat on the menu was the mango jelly. I say surprising as I really dislike jelly (aka. jello). This is nothing like the powdered variety.
Mango jelly and raspberries
250g of fresh or frozen mangoes (2 mangoes if using fresh)
1 tbs lemon juice
1 1/2 tbs of gelatin powder
1/3 cup caster sugar
1 1/2 cup orange juice
120g of fresh or thawed raspberries to garnish
~ Blend mangos and lemon juice until smooth.
~ Dissolve gelatin in a 1/4 cup of boiling water.
~ Heat sugar and orange juice over a medium heat until it boils, dissolving the sugar.
~ Combine mango and gelatine mixtures, followed by the sugar mixture.
~ Divide into 4 portions. Let cool until room temperature and then refrigerate for 3 hours.
The perfect dessert for all of you entering summer. For the rest of us, we can enjoy while dreaming of warmer days.
Now baby, just hurry up and get here would you!