Text 26094, 85 rader
Skriven 2015-04-18 00:42:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av STEPHEN HAFFLY
Ärende: a mere trifle 529
=========================
 SH> The information I read indicated that the gum was useful in allowing
 SH> the batter to hold gasses better for rising. However, that may have
 SH> been when one is using levening agents, which the cake did not have.

I would have guessed otherwise, but I could see gum adding
structure even as it adds mass.
 
 ML> The advantage of agar is that it's vegan. Other than that, I
 ML> find it less attractive in every way, especially texturally.
 SH> I read that also.

I can't really describe the texture - it's both harder and
mushier than gelatin, if that makes sense (of course not).
I think the fact that it breaks down into odd bits in your
mouth before melting has something to do with it - proper
gelatin melts smoothly and in a continuum. 

 ML> Yes, the conversion between agar and gelatin is not a
 ML> one-to-one one. I was going to send the almond float
 ML> recipe, but I can't find it.
 SH> I did not try a one-to-one conversion. I used half the quantity (1 1/2
 SH> Tbs) of gelatin instead of the 3 Tbs of agar flakes called for. It
 SH> still turned out way too thick. Next time I try this, I will try with 1
 SH> Tb and if still too thick, cut down even further until I get the
 SH> consistency needed.

You could maybe just devote an afternoon to the project.
Start with 1 Tb, then if it's still too thick, melt it
down and add more liquid - a couple tries should yield
good data. I don't think the gelatin gets tired easily.

 SH> The family that got the trifle reports back that it is good. They are
 SH> stretching it out. One of the sons was not as enthusiastic about this
 SH> version, but the mom is enjoying it. She could not have any of the
 SH> previous one.

What didn't the son like about this one, or were you told?

---------- Recipe via Meal-Master (tm) v8.04

      Title: Orange Syllabub Trifle
 Categories: Desserts
      Yield: 3 servings

--------------------------FOR THE ORANGE SYLLABUB--------------------------
      1    Orange; (finely grated peel
           -- and juice)
     50 g  Caster sugar
    175 g  Creme fraiche
    225 g  Thick yogurt
-------------------------------FOR THE TRIFLE-------------------------------
      4    Trifle cakes
    150 ml Orange juice

---------------------------------TO GARNISH---------------------------------
      8    Segments of peeled orange
      1 sm Sprig of fresh mint

  Serves 3-4

  A light, simple trifle: a layer of cake is soaked with fresh orange
  juice, then topped with a mouth-watering layer of crŠme fraiche and
  yogurt flavoured with orange rind and juice. Orange segments decorate
  the edge of this lovely dessert.

  Put the peel and orange juice into a bowl with the sugar. Leave to
  marinate. Strain the liquid into a clean bowl and add the crŠme fraiche
  gradually, beating until thick. Fold in the yogurt. Chill for a few
  hr or overnight.

  Cut the trifle sponges in half lengthwise. Lay them in the bottom of a
  small serving dish, moisten with the orange juice, and finish with a
  layer of the syllabub. Place segments of orange around the edge. Chill
  for 2-3 hr before serving. Decorate with a small sprig of mint.

  Copyright Rosamond Richardson 1996

  Meal-Master format courtesy of Karen Mintzias

-----


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