[Sca-cooks] Dessert board

[Johnna Holloway]

I have wondered that myself, but somehow the energy to try it
in a summer heat wave usually vanishes. Most people around here
prefer the stiffly whipped cream with rosewater and sugar which I make.

Sorry to hear the cherries didn't make it into paste.

Johnnae


Phil Troy / G. Tacitus Adamantius wrote:
> On Jul 29, 2006, at 11:48 AM, Johnnae wrote:
>> Whipped creme beaten intensely stiff and kept on ice and in coolers  
>> will hold up for a number of hours in intense heat.
>> I don't see any mentions that "snow" keeps as well.
>>     
> Hmmm. I should probably keep my mouth shut, but then since very few  
> people actually follow the recipe for "snow" (beating, skimming,  
> beating more, skimming more, rather than merely beating cream and  
> whites separately, and then combining them, or eliminating the whites  
> entirely), I wonder how well Swiss meringue (this involves adding a  
> boiling syrup in a thin stream to the beaten whites, instead of  
> straight sugar, and while it isn't strictly "cooked", it is believed  
> by some to be more stable) would hold up folded in with whipped cream...
>
>   
>