Advertisement
If you have a new account but are having problems posting or verifying your account, please email us on hello@boards.ie for help. Thanks :)
Hello all! Please ensure that you are posting a new thread or question in the appropriate forum. The Feedback forum is overwhelmed with questions that are having to be moved elsewhere. If you need help to verify your account contact hello@boards.ie
Hi there,
There is an issue with role permissions that is being worked on at the moment.
If you are having trouble with access or permissions on regional forums please post here to get access: https://www.boards.ie/discussion/2058365403/you-do-not-have-permission-for-that#latest

will this receipe set in fridge?

  • 25-03-2013 2:14pm
    #1
    positivenote
    Registered Users, Registered Users 2 Posts: 2,337 ✭✭✭


    HI all, I was really pushed for time last night and I 'made' this receipe and have left it in the fridge over night..
    http://www.youtube.com/watch?v=M_83HpZk2A8

    can anyone tell me two things:
    1. How am I sure that the cream/custard will have set?
    2. If it has set is there a sure fire way of getting it out of a sprung closed case without using the blow torch in case it has all stuck to the edge?

    thanks... expecting a huge mess everywhere when I 'unspring' the casing:0(


Comments

  • #2
    Jellybaby1
    Closed Accounts Posts: 7,108 ✭✭✭Jellybaby1


    I remember seeing that on TV and was very impressed with its simplicity. Unfortunately I have no answers to your question. Looks so good though. Let us know how you get on.


  • #3
    tfak85
    Registered Users, Registered Users 2 Posts: 1,068 ✭✭✭tfak85


    How did it turn out? I imagine if your cream was whipped fairly stiffly it would be ok...

    Looks really tasty. Sometimes I do a cream/custard/mascarpone combo when I make Eaton Mess..


  • #4
    maryk123
    Registered Users, Registered Users 2 Posts: 643 ✭✭✭maryk123


    I watched this yesterday and I thought like yourself would it set it looks fab I am definitely going to try this. Let us know how you got on .


  • #5
    positivenote
    Registered Users, Registered Users 2 Posts: 2,337 ✭✭✭positivenote


    tried taking the outer case off last night and it started to drip everywhere, so I put it back in the fridge and its still there... I might put it in the freezer for a half hour or so before serving tonight but im afraid it might ruin it altogether...


  • #6
    Magic Monkey
    Registered Users, Registered Users 2 Posts: 1,068 ✭✭✭Magic Monkey


    The filling is kind of a crème légère, traditionally pastry cream lightened with whipped cream. In this case, the packet custard replaces the pastry cream. It'll firm up somewhat after refrigeration, but if it was really runny going into the mold, it'll be runny once you unmold it.

    Instead of using a blowtorch, dampen a kitchen towel in hot water and rub around the outside of the mold.


  • Advertisement
  • #7
    positivenote
    Registered Users, Registered Users 2 Posts: 2,337 ✭✭✭positivenote


    ah well... that was a disaster. As soon as i lifted off the outer ring it ran everywhere. It tasted lovely and light but the shape was a disaster. I think next time whipping the creme alot more will help a bit. But doing as the video shows above it doesn't work but still tastes lovely.


  • #8
    phormium
    Registered Users, Registered Users 2 Posts: 3,395 ✭✭✭phormium


    Had a quick look at that video but had no sound so not sure what exact ingredients they used. I would imagine it would be double cream though as this gets a lot firmer and stays that way rather than ordinary whipping cream.

    As for the custard, a home made one I would have thought would work better, all those cartons of ready made custard have something added to make them stay pourable from the cartons so I don't know how it worked for the person in the video. Bog standard home made Birds custard sets quite well depending on how thick you make it or you could make from scratch.


Advertisement