SC - re: Rules of Thumb
House Widdershins
widdershins at seanet.com
Thu Aug 28 21:57:59 PDT 1997
> By the way, would the technique for Coeur a la Creme be appropriate
> to try for your custard? I've left all my recipe books in storage,
> so can't give you any details, but think it is a soft, sweet cheese
> made from cream and just allowed to sit until it self-curdles.
> Perhaps someone might have a French book or two and be able to check? >>
>
>
>The Coeur ala Creme that i have tried involved sweetened cream cheese,
>cheesecloth and a mold. the bottom of the mold was perferated and you set it
>over a bowl to drain overnight. I have no idea how period it is though.
>
You must mean Cream, rather than Cream Cheese, that is put in the lined
mold. Is it soured first or curdled using a curdling agent (non-souring)?
Very heavy cream will seperate on it's own into sour-cream consistency if
just left, loosley covered. Perhaps that's what we're dealing with
here---sour-cream cheese?
Adamantius, have you any enlightening bits to toss our way? I've never heard
of Coeur du Creme before.
BTW, "ala" or a la means literally "like the" or more meaningfully"in the
fashion of" in french, so Coeur a la Creme means "heart in the style of
cream" in English, which to my mind is very unappetising, ranking right up
there with creamed chipped beef on toast. Anti-flame statement: Yes, I DO
KNOW *hit on a shingle can be done well, thank you vey much).
Aoife, feeling a wee bit testy this PM.....S
All generalizations are dangerous, even this one.
---Alexandre Dumas
Experience is simply the name we give to our mistakes.
---Oscar Wilde
Hold tight, Grommit. Think of Lancashire Hotpot.
---Wallace, A Grande Day Out
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