| Line about one dozen dariole or small timbale moulds with very thin tartelette dough. |
| Line about a dozen dariole moulds, or small timbales, with tartelette dough, or puff paste parings. |
| Cut a round from each of six slices of bread, dip into the reserved juice, then place in the bases of either ramekins or dariole moulds. |
| Spoon into six lightly oiled dariole moulds or mini-pudding moulds, cover with cling film and chill overnight. |
| Pour the mixture into six very lightly oiled dariole moulds or 7.5cm ramekins, cover and chill for four hours or until set. |
| Strain the cooled mixture into ramekins, dariole moulds or a plastic ice-cream container, and freeze for six hours or overnight. |
