[Sca-cooks] Miscellaneous Sugar Stuff

[Kerri Martinsen]

What did you make the yolks out of????

Those look great!

Vitha

On 6/17/03 1:49 PM, "Daniel Myers" <doc at medievalcookery.com> wrote:

>> I've tried making a sotelty consisting of sugar paste shells filled
> with almond-milk based pudding.  While they looked great, the shells
> went all soft and melty overnight and the result was inedibly messy.
> The shells had been dry when they were filled, but the pudding was
> still slightly warm.  I may try again later and see if cooling the
> pudding in a mold ahead of time (and maybe cooking it longer) will help
> things hold together longer.
>
> I've put a picture (220kb) of a couple of them (just before completely
> melting) online:
>
> http://www.medievalcookery.com/images/eggs.jpg
>
> - Doc
>
>