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I was just wondering how it went too.

what did you make and how did it turn out? gaye..did you try the parfait ring?

I'd make a batch of brulees, if you have enough little dishes to put them in that is.

They can be made a day before and covered and left in the fridge. Then bring them out and burn the tops and serve.

Thank you so much for typing ALL that out TWICE, I am very grateful. Will have a go next weekend, sounds delicious.

OK, that was several hours ago, so i guess the recipe is lost in cyber-space so i'll have another go:

first, i'll start with this. this is an american recipe...if you need help with conversions, let me know and i'll try to figure it out (or more than likely, have my dad do it!). second...in america, we just have "heavy whipping cream," not single or double cream. you can use either for this recipe, but personally, i think double cream makes it tooooo "cream-like". third, it's kind of akward to make the first time, but once you've done it a couple of times, it's really simple. fourth, you can use strawberries AND/OR raspberries.

1 cup sugar
1/3 cup boiling water
red food colouring (optional)
4 egg whites
1 tsp. vanilla
1/8 tsp. salt
2 cups. heavy cream, whipped
strawberries (about 1 1/2 quarts)
flaked or shredded coconut (also works well if toasted!)
whipped cream puffs

cook sugar with water until syrup spins a thread (235 degrees F) add a few drops of red food colour if you wish a pink mould. beat egg whites until stiff; gradually add in hot syrup (MUST use a wooden spoon..if you use a metal one that's not heated, the sugar mixture will crystallize...found this out the hard way!); continue beating until cool and light. add vanilla and salt. fold in the whipped cream, pour into 2 qt. ring mould and freeze. at serrving time, unmould and fill centre with berries. sprinkle a fluff of coconut on top (if ring isn't tinted, use tinted coconut). border the ring with whipped cream puffs, one for each serving. makes 12-16 servings (although NEVER this many when we've made it, i'd say more like 8-10). hope you enjoy as much as we do...don't be put off by the amount of work it seems...it TRULY is much easier each subsequent time you make it. this was the first thing i'd ever make with "hot syrup that spins a thread" and it was quite daunting to me! let me know what you think! becca

hi gaye...i typed the WHOLE thing out and clicked send, but can't find it anywhere. have a look for yourself and if you don't see it, write back and i shall do it again. sorry?!

Hello and welcome BeccaNurse. Please could I have your strawberry and coconot parfait ring recipe, I love tried and trusted recipes in preference to those you find listed. This sound delicious. Maybe we should start a line where everyone lists their "signature dish"? Are you a real nurse?

A NICE TRIFLE
Base your dish with Sponge Fingers or Amaretti biscuits . Add Desert wine -or Kirsch or any liqueur.
Mix Whipped Cream and Custard and Melted white Choc. tog.Use fresh mixed fruit- or frozen with a liittle sugar to taste.Put fruit on base , then Fruit Mix
then Cream mix. Chill . Top with whipped cream.Enjoy

Thank you all for some really great ideas. I think I'm going for a tarte au citron and Garry's strawberry mountain on this occassion but believe me all the others will get used as well. Hating puds myself I have no imagination when I am forced to make one so I will save up all the ideas for other occassions.

If you come back here again tomorrow I will post the crab and watercress mousse recipe. I don't have it with me at work!

Vic3

Sounds great but I just like being a bit flash with a big plate and squigaly sauce. But, I'm definatly going to give it a go. I do like adding custard to the cream it gives such a great flavour. just takes the edge of plain cream and ads warmth and yummyness.

Lovely Garry Y, but I go even simpler than that when I'm stuck for a pud. 1 tin of ready made custard to the same part whipped cream with a tin on mixed berries and marble together. Transfer to champagne flutes for a really pretty finish - this is actually my husbands favourite dessert, it comes out a bit like a fruit fool.

Or if you want to make something the day before, so you have more time on the day, what about a Tarte au Citron or a Tarte au Chocolate? Both really yummy!!!!!!!!!!

i have a lovely strawberry and coconut parfait ring recipe that is a crowd pleaser each time i make it. for 12, you'd probably have to make 2, but if you'd like, i'll happily give you the recipe. I also have a fantastic pecan or pecan and chocolate pie recipe. again you'd need to make 2 for that many people. let me know. becca
ps...i'm another new girl too. i was finally able to register week before last (because of the technical problems) and have become completely addicted! )

try making a bread and butter pudding with pain au chocolat )there's a recipe in nigella's how to be a domestic goddess- a cool twist on a traditional pud

Cheese: have a rest after all that work.

Yes I would love to see the recipe for the starter

or

Thickly whipped cream add 1/3 custard + quartered starberries or raspberries + dash of spirit of you choice I like a raspberry flavoured spirit of some kind. Mound in the middle of plate (big plate) Top with a merague dome. Drizzael lime sauce arround plate and serve. Quick but impresive. (lime saurce is simple sugar disloved and heated in a little water to make surup add juice of 1 lime add corn flour and water to thicken) Oh yes added extra stawberries as garnish

Hi Patricia, I am quite new too have only posted a few times. I think you can't beat bread and butter pudding - or a smarter variation (ie with marmalade, made with brioche or pannetone, or even chocolate as per Delia). Also lovely (in the Delia Summer book I think) and fo r a light alternative is terrine of summer fruits, but of course you would do it with more autumnal berries at this time of year - it looks beautiful and yet is incredibly simple. But more to the point, what is your recipie for crab and watercress mousse, it sounds lovely!