Interesting programme on Irish food on http://www.tg4.ie/ie/tg4-player.html (Bia Dúchais-Native Food)
Type in Bia Dúchais into search box on top right-hand corner
Sorry, my earlier post was badly written, so I've cleaned it up:
Mix caster sugar with golden sugar (half white, half golden) (but you can use all caster sugar or cassonade if you have it)
Sprinkle a good half...
Quote:
Originally Posted by siduri
Thanks, cakeface. The idea of some water makes sense, but it's not clear what you mean about tilting the ramequin over the container - what container, and container of...
I get à perpect finish- mix half caster sugar with half golden sugar (but you CAN use all caster)
Sprinkle à good half fistful over the crème theń lift the ramekin And tilt it at an angle pointing down into container And run your index...
Customer insisted she wanted this cake (individual black forest) served warm, waitress explained it contained chocolate mousse and kirsch cream, encased in milk chocolate - and it would be destroyed if heated....
Have you tried putting them in the fridge with out the filling - that way you could actually determine whether or not the the filling is affecting the texture?
If it is the filling changing the texture, you could try...
Forgot this - Also a great source of recipes is the Boiron site:
http://www.my-vb.com/lang/en/page/documentation
Look under 'Table Charts' towards the bottom of the page, you can download these and they contain...
Quote:
Originally Posted by Wyandotte
There may or may not be economic/historical reasons, but the Irish diet doesn't seem to have a "fresh and light" component at all. Might I be incorrect,...
