What dessert with Champagne?

champys

Norman_Bean wrote: »

Oh gawd i'm going to buy a tarte aux pommes aren't I?

No Way! If you must have tarte aux pommes, simply buy some good quality ready-made pastry from the supermarket, line a tart tin (or tart tins) with it, spread apple slices over the bottom, sprinkle some sugar over and dot with some tiny flecks of butter, bake in oven. That is all it is - I've seen next door do it.

However, from the French point of view, a simple thing that you can do well tends to be more appreciated than if you are trying to be fancy but inexpertly. So if you know how to do a really good English dessert, whatever it is, just go for it and tell them it is authentique from your 'terroir' and it is your mother's recipe!

tandraig

norman - syllabub is a very very old english dessert! shame on you for not knowing - lol, Im welsh and even I knew that! as I said I had it at a posh do and was very impressed.
I remembered that from previous posts you had difficulty getting some ingredients for english dishes - so when i looked up recipe was delight to see ingredients even the french should stock!!!
Im also amazed at how easy it looks to make - I'm going to have a go this weekend if i can get a lemon! I honestly thought it would be complicated.
otherwise hun - make apple tart!

ClaireN75

Norman_Bean wrote: »

Oh gawd i'm going to buy a tarte aux pommes aren't I?

You'll get more appreciation if you make something yourself. Crumbles are very big in France so a nice crumble, if you don't feel up to something more complex, should go down well.

Stephen_Leak

soappie wrote: »

Strawberries.

Either dipped in chocolate or not.

They are the perfect accompaniment to champagne.

OK, they are out of season, but are still available at the supermarkets.

ETON MESS

Serves 2

INGREDIENTS

450g of fresh strawberries
250ml of cream
250g of meringue
1 tablespoon of white sugar

METHOD

Wash the strawberries, remove any stalks and chop them into quarters. Break or chop the meringue into rough 2cm (1 inch) pieces.

Pour the cream into a bowl. Lightly whip the cream. Don’t over-do it: it should still be pourable.
Add the meringue pieces, strawberries and sugar. Gently mix together and serve.

ADDITIONS & ALTERNATIVES

Use ready-made meringue, especially if it’s broken and reduced in price.

If you make your own meringue, this is the dish to practice with. If they weep, crack or even collapse, you can still use them in this. However, you do have to make it a day in advance.

For the romantic version, top with a large strawberry and offer this to your partner.

An authentic Eton mess uses strawberries, but other summer fruits work well.

Even Heston Blumenthal has had to concede that Eton mess is "quite simply impossible to improve upon".

TIPS

1 tablespoon of sugar is 6 of those sachets you find in restaurants and cafes.

HISTORICAL NOTES

Eton mess originated at Eton College in the 1930’s, when a mixture of either strawberries or bananas with cream or ice cream, all stirred together (hence the name "mess"), was served in the school’s "sock shop" (tuck shop). One anecdotal story is that the dessert was ‘invented’ by a Labrador dog, when it sat on a picnic basket in the back of a car. With the later addition of the meringue, it has evolved into the unashamedly wicked, yet still quintessentially English, summer dessert. It is traditionally served at Eton College's annual prize-giving celebration picnic on what is still called the "Fourth of June", despite actually taking place on the last Wednesday in May.

allydowd

Cranachan:

http://www.scottishrecipes.co.uk/cranachanrecipe.htm

Norman_Bean

Thanks all

Tandraig - thanks for syllabub recipe - sounds doable but sould I take something I've never even heard of?! Shame on me indeed!

ClaireN75 - I KNOW I shouldn't take take muffins, it's my blooming (French) Husband who says I should!!! It really is his answer to everything!?

Right - narrowed down to apple crumble or syllabub (you sell it well Tandariag but I'm scared!)

Excuse me whilst I watch Hugh's elderflower champagne on TV - I'll be back in a bit x

tandraig

norman - why not? try it out at home first - i shouldnt think the ingredients will be all that expensive. but - I would have suggested summer pudding - but remembered you cant get english bread! doesnt work with french bread - its too light. If the french take patisserie - then how about apple turnovers or if you can get frozen puff pastry then this recipe of my sisters
pack of frozen puff pastry (preferably ready rolled as she really doesnt cook)
pack of frozen fruit
whipped cream (she buys it by the tub)
unwrap the pastry
divide it into three
cook as per instructions
now - the fruit should be defrosted by now
pile onto bottom layer and put layer of pastry on
spread the cream onto that layer
put the top on
oh and if she feels like it - she sprinkles some icing sugar on top!

Norman_Bean

Now that sounds good ... will have a think - poo surely being invited to someones house shouldn't be this traumatic!?

Thanks again

Norman x

Spendless

Norman_Bean wrote: »

Thanks all

ClaireN75 - I KNOW I shouldn't take take muffins, it's my blooming (French) Husband who says I should!!! It really is his answer to everything!?

Tell your hosts it's the English custom that when husband's come up with dopey answers you make them follow that decision thru and take muffins.:D

Seriously, I saw your other thread about desserts though I never posted on it, and weren't you visiting England over Christmas and stocking up on jelly? If you did, why don't you do trifle if you don't feel comfortable attempting syllabub.

Norman_Bean

Cheers Spendless x
Yep got some jelly whilst dancing through the aisles of Tescos :j
Trifle is very tempting .... I'm bit scared of it though, I don't want to 'explain' it if you know what I mean!? - think it's going to be apple tart BUT fabulous apple tart ... I will do a search tomorrow for the ultimate apple tart (I'm too emotionally drained tonight!)

Thanks again all

Norman x