Text 472, 79 rader
Skriven 2006-04-17 08:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Kosher for 540
======================
 -> I certainly could make a Kosher meal without much trouble.
 RH> Same here - as long as I went out and bought all new pots and pans.  

Better, just do it in a Kosher kitchen. The only really
Kosher meals I've done have been in such. They are somewhere
between amusing and maddening - like the 1st and 5th cabinets
are fleischig, the 2nd and 4th are milchig, and the 3rd pareve.
And you know that if you screw up, they will have to boil the
utensil in question for a long time, and what becomes of the
pot you boiled it in, I have no idea.

 RH> We always used whipped cream.  I've never been crazy enough to try a
 RH> milk-free custard.  Ko-Jel sure, but not custard.

Someday I may experiment with a soy custard just because.
Of course the Chinese have soy desserts, but even then you
can't always tell - the "almond bean curd" that you get in
restaurants is really milk, gelatin, and almond; no soy
at all.

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     Title: Rhubarb Fromage Rabarberfromage
Categories: Scandinavia, Fruit, Not Cheese
  Servings: 4

      1 lb rhubarbs in pieces
    2/3 c  sugar
      2    egg yolks
      2 TB powdered sugar
      5    gelatin sheets or
  2 1/2 ts powdered gelatin
           (unflavored)
    3/4 c  whipping cream
      2    egg whites

In Sweden, we have a dessert we call "fromage". Now why would we name a
dessert after the French word for "cheese"? I think it's because the
Swedish dessert fromage looks something like the cheese before it's
hardened and become more "cheese-like". First, the cheese looks soft and
fluffy like our dessert. The dessert fromage is almost mousse-like in
consistency.

Also, which is old news to many of you who know me, I don't often use
powdered gelatin like you do. I use something called "gelatin sheets",
leafy-thin long rectangular pieces of gelatin which I soak in cold water
for 5 - 10 minutes and then squeeze well so that most of the water
disappears. You, on the other hand, are probably much more used to the
powdered gelatin (maybe you don't even have the gelatin sheets), and
then you should know that 1 gelatin sheet equals 1/2 tsp powdered
gelatin.

Well, on to the lovely rhubarb fromage!

Boil rhubarbs and sugar for about 5 minutes and allow the compote to
cool.

Beat egg yolks with powdered sugar until fluffy. Soak the gelatin sheets
in cold water for 5 minutes or proceed as you normally do with the
powdered gelatin. Beat the cream until stiff and foamy. Squeeze out as
much water as you can from the gelatin sheets and melt them in a
saucepan (in their own moisture) on LOW heat. Stir the melted gelatin
into the compote and stir in egg yolks and cream. Beat the whites until
stiff and foamy and gently fold it in.

Cut out strips from waxed paper and attach them with Scotch tape around
serving bowls (preferably small souffle bowls with high, straight sides
if you have any!) and fill up with fromage all the way. Put in a cold
place to set and remove the waxed paper before serving.

Recipe from the 1998 edition of "Husmoderns Koeksalmanack".

From: Bella

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