Pear jelly (09.04.09)

1 Ltr Milk
2 tsp ghas powder
1 can condensed milk
1 can pears
1 can cream
Red food colouring

Mix the ghas with a little cold milk to form a runny paste set aside. Bring the remaining milk to a boil. Add the ghas paste and allow to boil for a few minutes, stirring to prevent the milk from scorching. Remove from heat. Add the required amount of condensed milk to sweeten and allow to cool slightly. Puree the pears with the syrup from the can in an electric jug until smooth. Add to the milk together with ½ can cream. Mix well and pour into a wet mould. Allow to set in a refrigerator for 4 -5 hours or overnight. Tint the remaining cream to a pale pink with a few drops of colouring. Un-mould the pear jelly onto a serving dish pour the cream over the jelly and serve.

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