1 oz gelatine, 1 cup cold water, 1 cup hot water, 1 lb white sugar, 1 tspn vanilla essence.
Method: Soak gelatine in cold water. Add hot water and sugar and boil 20 mins. Allow to cool and when nearly cold add essence and a pinch of salt. Beat with egg beater till fairly firm. Pour into buttered gem scone trays and allow to stand 4 hours.
Chocolate Coating: 3 tbspn cocoa, 4 tbspn icing sugar, approx. 1/4 cup hot water. Stir all together till smooth and consisting of thin cream. Dip each puff ball and roll in coconut.
Source: contributed by Wilma Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.67.