| 11. | Remove ring molds, and garnish with pea shoots if desired.
|
| 12. | Place four buttered ring molds, like 4-inch English muffin rings, on a baking sheet.
|
| 13. | Place in small ring mold, and press down; then, turn out onto serving plate.
|
| 14. | Using tongs, remove the ring molds from the criques and gently press with a spatula.
|
| 15. | Pour into a ring mold and chill until firm.
|
| 16. | Pour into a 13-by-9-inch pan or a ring mold.
|
| 17. | Lightly butter a 5-cup decorative ring mold, fluted mold, or several small ramekins or bowls.
|
| 18. | Surround gelatin with currants, or if you've used a ring mold, fill the hole with them.
|
| 19. | Pat the crumb mixture into the ring molds.
|
| 20. | Let cool, leaving the ring molds in place.
|
