...where I have root and the fare is liberally seasoned with pith and vinegar.
| The Digital Hausfrau ...where I have root and the fare is liberally seasoned with pith and vinegar. |
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What you can't tell by looking is that the pastry cream didn't quite set up -- it's more like creme anglaise than like vanilla pudding. And also that there's a layer of chocolate on the crust, under the cream.
But still, is this gorgeous, or what?
Posted by volfie at April 5, 2003 11:23 AMHEY, when i used that recipe my pastry cream didn't quite set up, either! i thought i was just a spacker! no one will care, though -- it's THAT beautiful.
for the record, it was a DISASTER. the cream just got looser and looser; the coating of chocolate made it hard to cut with a fork. bah. next time, different recipe.
Posted by: terry on April 5, 2003 09:29 PMvery boring. the thing about bittman is that his recipes are either very good or really crappy, with little middle ground. looks like that one's crap. alas!
Posted by: julie on April 5, 2003 10:25 PMbut the crust was GREAT. that, i would use again.
Posted by: terry on April 5, 2003 10:39 PM"Baking with Julia" page 378 - Baked Yoghurt Tart". It uses nonfat yoghurt and tastes like a cheese cake. It comes out perfect every time and tastes even better the next day. I usually ring it with blueberries and raspberries, and out appricots and kiwis in the middle.
I also like to bring the All-American Chocolate Torte from 'The Cake Bible' and I put peanit butter chips in the bottom and ring it in milk chocolate. Yummm.
the berry tart video can be seen at http://www.pbs.org/juliachild/meet/mackie.html#, but the recipe is noton the web that i could find. how about posting a recipe, or sending it to me to put up?
Posted by: terry on April 6, 2003 08:34 PMI am on Atkins. Nuf said?
You can bet that would taste quite good no matter what you thought...runny and all.