There is an amazing lot I don't know about cooking. I've never baked a cake or a whole loaf of bread. Never made meringue. Never worked with a pastry bag.
I always get fascinated by professionally decorated food so decided to set at least the last one right. Whipped a cup of cream with a tbsp of caster sugar until it was thick. Got hold of a sandwich bag, cut a small hole and dropped a piping nozzle in. Filled the bag with my whipped cream and then spent a happy hour creating circles, curves and squiggles. I won't torment you with my amateur decorating skills.
But when I'd finished having fun with piping cream I still had half a bag of whipped cream left. Perfect to make a fool.
I've been mixing whipped cream and fruit to create a decandent dessert for ages. But I realized very recently that this is the classic English dessert called Fool. A typical fool is a mix of sweetened fruit puree and whipped cream. But where do I find fruits suitable for a fool in Bombay monsoon - no berries, few peaches (and none in my fridge).
So I got out my bottle of mixed berry no-sugar preserve. I mixed 2 tbsp of that with a tbsp of orange juice to get puree like consistency. Dropped the entire leftover cream on top of this, and mixed very gently. The cream got deliciously flavored, and was lovely when chilled in a wine glass.
I always get fascinated by professionally decorated food so decided to set at least the last one right. Whipped a cup of cream with a tbsp of caster sugar until it was thick. Got hold of a sandwich bag, cut a small hole and dropped a piping nozzle in. Filled the bag with my whipped cream and then spent a happy hour creating circles, curves and squiggles. I won't torment you with my amateur decorating skills.
But when I'd finished having fun with piping cream I still had half a bag of whipped cream left. Perfect to make a fool.
I've been mixing whipped cream and fruit to create a decandent dessert for ages. But I realized very recently that this is the classic English dessert called Fool. A typical fool is a mix of sweetened fruit puree and whipped cream. But where do I find fruits suitable for a fool in Bombay monsoon - no berries, few peaches (and none in my fridge).
So I got out my bottle of mixed berry no-sugar preserve. I mixed 2 tbsp of that with a tbsp of orange juice to get puree like consistency. Dropped the entire leftover cream on top of this, and mixed very gently. The cream got deliciously flavored, and was lovely when chilled in a wine glass.
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