Text 30871, 73 rader
Skriven 2012-11-07 22:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: grexpectations
======================
-=> Quoting Dave Drum to Jim Weller <=-

 ML> Owning a house outright is actually rather rare here...
 ML> even for people who have occupied for more than that standard
 ML> 30 years.
 
 DD> Michael said home ownership there is a rarity.

No, check again. He said mortgage-free homeowners were a rarity.

I stand by my statements... a lot of people, too many and for the
wrong reasons, refinanced over and over again.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Elderflower Panna Cotta With Elderberry Syrup
Categories: Wild, Fruit, Pudding, Sauces
  Servings: 4

      1 pt heavy cream
    1/4 c  sugar
    1/4 oz granulated, unsweetened
           gelatine
    1/2 c  elderflower cordial
           elderberry syrup 

The Brits have a fondness for elderflower desserts, in particular
Elderflower Panna Cotta.

I used regular granulated sugar. Ideally you would use finer baker's
sugar, known in the UK as caster sugar.

The first time I made the Panna Cotta I used two packets, totaling a
1/2 oz of gelatine. The general consensus at home was that it was
too firm and gelatinous. The second time I cut the gelatine in half
and the result was perfect. With less gelatine this Panna Cotta has
a smooth, silky, custardy texture.

Heat the cream in a saucepan until not quite boiling. DO NOT BOIL.

Slowly whisk in sugar, making sure it dissolves thoroughly. Next,
slowly whisk in the gelatine, making sure that dissolves thoroughly
as well. If you're not careful it will clump and ruin the texture of
your Panna Cotta.

Remove from heat and stir in elderflower cordial. The flavor of
elderflower is delicate and easily cooked off if subject to
excessive heat. Allow to cool for a few minutes.

Pour into ramekins, tea cups, or moulds and refrigerate for four
hours or overnight. I lightly greased my ramekins with butter. To
remove Panna Cotta, dip the ramekin in a bowl of hot water for a
minute or two and run the tip of a sharp knife around the edge.
Shake out Panna Cotta.

Serve with a spoonful of elderberry syrup drizzled over the top.
Contrary to most of the images of Elderflower Panna Cotta you'll see
online, served in big round quivering portions, I like to slice it
into wedges. Seems more appetizing that way, to me at least. Garnish
with a mint leaf or berries.
 
From: Langdon Cook
 
MMMMM-------------------------------------------------

YK Jim


... I got a LOT of irate mail comparing me unfavorably to Hitler.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)