cjm

Good to hear it kazzo.

dmu

Hi, as a matter of interest, did you use jelly for the trifle? All the French people I've tried it on (mainly in-laws) asked what was in it and then asked for tiny portions, no second helpings thank you... French OH warned me not to make English trifle to French people again!

cjm

Slightly off topic dmu, but we gave a Christmas lunch for about a dozen French neighbours a year or so back and they had a real problem getting their heads round cranberry with the chicken (we couldn't find a turkey). General reaction was why would you eat confiture with poulet? But, it was a great time nevertheless.

cyrian

OH makes trifle for french guests and seems to go down well.
She gets jelly from Monoprix.
It must be the sherry

dmu

Or lack of it!

White-ishRose

it doesn't exist, however, if you look at the fat content matiere grasse on the label of creme fluide, the higher the percentage the more likely it is to whip. It doesn't whip to a firm cream, but may stay whipped long enough to cover things with - I wouldn't recommend trying to fill anything weight-bearing, though!

I bought a cream maker (1950s bakelite from Ebay) and made cream that stayed whipped. It's hard work, but at least you get the right result. You can of course, if you need lots, buy a separator and run whole milk though it to give you whatever percentage of fat in the milk you desire. Otherwise it is adding powder to make the nasty sweet chantilly...

ddarlow

I had believed that creme entiere was whipping creme and creme professionelle was the equivalent of double cream. However, yesterday I whipped creme entiere and half of it went like cottage cheese, whilst the other half remained liquid. Have I got it the wrong way round?

Ka Ora!

You made butter, Overwhipped.

I found this online dont know where to buy it off the shelf.

http://www.cuisineaddict.com/achat-a...35-uht-618.htm

But would prefer a fresh as in non UHT version..

cjm

Cottage cheese on top and liquid at the bottom or liquid on top and cottage cheese at the bottom?

Novocastrian

In my very limited experience the cottage cheese is associated with the bottom.

grannybunz

Hi,

My first post.

Glad it worked out - quite amazing how well trifle goes down with French neighbours, isn't it? Sans jelly of course

The nearest to Brit double I find is the thicker creme fraiche d'Isigny which is 40% matiere grasse (sorry for lack of accents , my computer is playing up)
When you start to whisk it it goes quite liquid but thickens again quite quickly and pipes well.

kazzo

I made trifle without jelly - soaked the raspberries in Framboise and then poured over boudoir biscuits/sponges. Whisked up the custard so it was really light as well. The cream could have been thicker but it was OK and held soft peaks long enough to look good. Had my French neighbour who produces professional kitchen equipment and has small cookery school asking all about it, so it must have been OK!

(Sorry about the delay in responding. After said night with neighbours I had to pack up and return to UK to go back to work after the summer leaving husband and dog in France... not all that happy about it...)

Elly123

Hi Kazzo, l might make your day with this so are you ready...... l have looked and tried out various creams to find whipping cream, well hear it is : bought from SuperU in a bottle called Créme Fraiche Fluide and it has to have Fabrique En Bretagne at the bottom of the picture with a church on it. At the very bottom it says Idéale pour La Cuisine, la pàtisserie et la chantilly It took me 8 years to find it. Hope you find it, Elly123

kazzo

That is brilliant, thank you!! Got a Super U about 6km from us. Will be off to try and find some with Fabrique En Bretagne on it next time I need it! (Well, will probably make an excuse to need some soon, but sadly now in the Uk for another 4 weeks!)