Comments on: Rus in urbe http://jeremycherfas.net/wp/Archive/2008/04/29/rus-in-urbe/ I never touched it, honest! Wed, 20 Aug 2008 08:00:28 +0000 http://wordpress.org/?v=2.6.1 By: Jeremy http://jeremycherfas.net/wp/Archive/2008/04/29/rus-in-urbe/#comment-9696 Jeremy Thu, 01 May 2008 08:12:36 +0000 http://jeremycherfas.net/wp/Archive/2008/04/29/rus-in-urbe/#comment-9696 Maybe next week. Thanks so much.<div class="comment-remix-meta"><a href="#" class="replyto" onclick="replyto('9696','Jeremy'); return false;">Reply</a> - <a href="#" class="quote" onclick="quote('9696','Jeremy','Maybe next week. Thanks so much.'); return false;">Quote</a></div> Maybe next week. Thanks so much.
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]]> By: gail http://jeremycherfas.net/wp/Archive/2008/04/29/rus-in-urbe/#comment-9693 gail Wed, 30 Apr 2008 22:02:06 +0000 http://jeremycherfas.net/wp/Archive/2008/04/29/rus-in-urbe/#comment-9693 This is from Nigella: "You don't need to have a vast estate with elderflowers springing lacily to flower from the avenue of trees lining the drive; just pick them roadside whenever you see them . . . These [puddings] are perfection . . . .Line teacups with clingfilm, pushing it well against the corners and over the rim so you've got a tuggable edge . . . 900 ml double cream 18 heads of elderflower 6 tablespoons of caster sugar 3 leaves of gelatine Heat cream over low heat in saucepan with the elderflowers. When it comes bubbling to a simmering near-boil, turn off, remove from the heat and cover. Leave for up to a couple of hours, but not less than half an hour, to infuse. Then stir in sugar and bring back to boiling point. Taste to see if more sugar is needed and then sieve into a jug. While the last of the headily aromatic cream is dripping off the elderflowers, soak the leaves of gelatine in cold water. In 5 minutes or so, when the gelatine is softened, squeze the leaves out and then beat beat into the warm cream in the jug. Make sure they are dissolved and dispersed and pour into the cligfilm-lined molds. Cool and then put in the fridge overnight. With these serve a contrastingly lumpy bowl of gooseberries: the Victorians knew well, and invoked often, the muscatty aptness of the combination of elderflower and gooseberry; about many things they were wrong; about this they were right."<div class="comment-remix-meta"><a href="#" class="replyto" onclick="replyto('9693','gail'); return false;">Reply</a> - <a href="#" class="quote" onclick="quote('9693','gail','This is from Nigella:\r\n\"You don\'t need to have a vast estate with elderflowers springing lacily to flower from the avenue of trees lining the drive; just pick them roadside whenever you see them . . . These &#91;puddings&#93; are perfection . . . .Line teacups with clingfilm, pushing it well against the corners and over the rim so you\'ve got a tuggable edge . . . \r\n\r\n900 ml double cream\r\n18 heads of elderflower\r\n6 tablespoons of caster sugar\r\n3 leaves of gelatine\r\n\r\nHeat cream over low heat in saucepan with the elderflowers. When it comes bubbling to a simmering near-boil, turn off, remove from the heat and cover. Leave for up to a couple of hours, but not less than half an hour, to infuse. Then stir in sugar and bring back to boiling point. Taste to see if more sugar is needed and then sieve into a jug. While the last of the headily aromatic cream is dripping off the elderflowers, soak the leaves of gelatine in cold water. In 5 minutes or so, when the gelatine is softened, squeze the leaves out and then beat beat into the warm cream in the jug. Make sure they are dissolved and dispersed and pour into the cligfilm-lined molds. Cool and then put in the fridge overnight.\r\n\r\nWith these serve a contrastingly lumpy bowl of gooseberries: the Victorians knew well, and invoked often, the muscatty aptness of the combination of elderflower and gooseberry; about many things they were wrong; about this they were right.\"'); return false;">Quote</a></div> This is from Nigella:
“You don’t need to have a vast estate with elderflowers springing lacily to flower from the avenue of trees lining the drive; just pick them roadside whenever you see them . . . These [puddings] are perfection . . . .Line teacups with clingfilm, pushing it well against the corners and over the rim so you’ve got a tuggable edge . . .

900 ml double cream
18 heads of elderflower
6 tablespoons of caster sugar
3 leaves of gelatine

Heat cream over low heat in saucepan with the elderflowers. When it comes bubbling to a simmering near-boil, turn off, remove from the heat and cover. Leave for up to a couple of hours, but not less than half an hour, to infuse. Then stir in sugar and bring back to boiling point. Taste to see if more sugar is needed and then sieve into a jug. While the last of the headily aromatic cream is dripping off the elderflowers, soak the leaves of gelatine in cold water. In 5 minutes or so, when the gelatine is softened, squeze the leaves out and then beat beat into the warm cream in the jug. Make sure they are dissolved and dispersed and pour into the cligfilm-lined molds. Cool and then put in the fridge overnight.

With these serve a contrastingly lumpy bowl of gooseberries: the Victorians knew well, and invoked often, the muscatty aptness of the combination of elderflower and gooseberry; about many things they were wrong; about this they were right.”

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