Chocolate fluff or the equivocal liquidate evergreen of the kitchen as we discovered. Once again, there was a vast difference in the presentation and actuality of this recipe.
Terry insists on quipping that no ‘milk of any kind’ is used in this pre-word. But also proposes by default that the usual fluff, created from a mixture of cream and egg would pale in comparison. The title itself allures the reader into a false sense of security as it whips up the imagination in a flurry of those three tantalising words... Who can resist a fluffy, chocolaty, creamy delight, when all three have been rationed out of existence for the average cook.
However the harsh reality... whether in translation over 50 years later or at the time... sets –with its refusal to set- a different picture. After many an hour of whipping and cooling and whipping and cooling, we discovered that this combination of gelatine and cocoa was more liquidated than promised. Whether there was a disparity between the gelatines of our differing times or whether the recipe led us astray, the end result was invariably disappointing. Once again reader discretion has to trump the initial recipe and technology is the enemy of the author.
Terry insists on quipping that no ‘milk of any kind’ is used in this pre-word. But also proposes by default that the usual fluff, created from a mixture of cream and egg would pale in comparison. The title itself allures the reader into a false sense of security as it whips up the imagination in a flurry of those three tantalising words... Who can resist a fluffy, chocolaty, creamy delight, when all three have been rationed out of existence for the average cook.
However the harsh reality... whether in translation over 50 years later or at the time... sets –with its refusal to set- a different picture. After many an hour of whipping and cooling and whipping and cooling, we discovered that this combination of gelatine and cocoa was more liquidated than promised. Whether there was a disparity between the gelatines of our differing times or whether the recipe led us astray, the end result was invariably disappointing. Once again reader discretion has to trump the initial recipe and technology is the enemy of the author.
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