Fill a bowl with hot water and dip each dariole mould
into the water for about 10 secs to loosen the puddings.
Divide the dough into six pieces and roll out each one thinly so that it is large enough to line a dariole mould
with plenty hanging over the edges so that you will be easily able to enclose the filling.
Prices range from the small bucket-shaped dariole mould
for individual puddings at 12 shillings to 16 shillings and ninepence a dozen, depending on size, to a prohibitive 21 shillings for a 11/4 pint job that looks like a cluster of four pinnacles from a fairy-tale castle.
Rub 10g of butter around each of four ramekins or dariole mould
Liberally butter eight mini pudding or dariole moulds
and lightly dust the insides with cocoa powder.
Roll shortcrust pastry out to 5mm thick and cut into four and line four dariole moulds
Taste syrup and add more sugar if required PRESENTATION * Dip dariole moulds
into hot water briefly, turn over and tip pannacotta into bowl.
Add 2 more tablespoons of water, and carefully give it a shake, then pour into 4 metal dariole moulds
Easy to use and of consistently high quality, the premix is blended with 300g of chocolate shavings, butter and water, then stirred for one minute before placing in dariole moulds
and individual pots.
Lightly grease six dariole moulds
or ramekins with butter and dust lightly with cocoa.
2 Line 50-120ml/2-4fl oz espresso cups or dariole moulds
Similarly, you could make individual Molotoffs in smaller tins or dariole moulds