Recipe of the Week:

C. in Florence’s Hippo Valley Moon-Dae

Here is an old Rhodesian home cooking recipe that some might find enjoyable. I have changed it by removing brand names from Rhodesia. i.e. Daribord Royal and also (other than in the title,) Hippo Valley Citrus. Sadly those companies no longer have meaning that they once did in my life.)
 
Hippo Valley Moon-Dae

3 large eggs (Separate)
3 tablespoons honey
1 tablespoon gelatine
1/4 cup cold water
1/2 cup cream
1 tin of grapefruit segments (or 1 cup grapefruit juice  and one peeled segmented grapefruit chopped up)
 
Beat together egg yolks and honey until thick and lemon colored. Dissolve gelatine in water. Put 1 cup of grapefruit juice into a double boiler with dissolved gelatine. Add the egg mixture slowly and stir until mixture thickens. Turn off heat. Leave to cool then fold in stiffly beaten egg whites and the cream. Pour Mixture into a white mould and set in the refrigerator. Turn onto a serving platter and surround with the drained grapefruit segments.

Chef’s Notes:

For me this serves just one, but you can share to with 4 or 5 people.

Useful Recipe and Cooking Links:

Rhodesian Recipes

Canned Fruit Recipes

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