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Author Topic: Jelly mould? Or what?  (Read 1730 times)

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Offline Jay

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Re: Jelly mould? Or what?
« Reply #10 on: November 19, 2007, 10:13:54 AM »
We found that the blancmange type puddings are more easy to release from the mould as well as easier to photograph.

FYI It's the most expensive of the clear glass pudding forms from Holland, currently worth about 30 euros and quite hard to find!
The baby duck  is about 10-15 euros.

One of our customers has bought a 'family set' i.e. a large duck terrine for the adults,and a baby duck for each of her six grandchildren!
Dutch and Flemish 20th Century Factory Glass

Offline Leni

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Re: Jelly mould? Or what?
« Reply #11 on: November 19, 2007, 10:21:54 AM »
30 Euros?  Cor!  :o That was a bargain then!   :hiclp:

Blancmange it is then  ;D

Offline josordoni

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Re: Jelly mould? Or what?
« Reply #12 on: November 19, 2007, 03:47:18 PM »
I love that duck Leni! 

You could even make part of the blancmange a darker colour and pour that into the head section first, let it set a bit then add the rest, and you could have a real mallard!!

I don't think terrine or pate unless you know for certain that the glass is ovenproof....

Thank you very much!

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Offline Adam

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Re: Jelly mould? Or what?
« Reply #13 on: November 19, 2007, 08:44:55 PM »
Leni - If I can squeeze in between the cookery posts, re your question "would it have been a one piece mould?  I can't tell from the picture, but it's easy to check for yourself.  Imagine the glass article as the jelly in a mould.  If, on turning the mould upside down, the glass/jelly would fall out then the mould could be one piece and almost certainly would be because of the huge cost advantages.

Adam D.


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