or perhaps I have but not actually registered.....years ago....when I was 15 and just visiting the boy next door...I eventually married him....I used to love going there after school as his Mum made dessert for all the off spring (5) and anyone else to take from the fridge after getting home.
These were what we called 'jelly fluff' jelly (jello) done to the cool stage and stirred with ideal milk that had been well chilled and then beaten till double it's bulk. She then would set them in round glass bowls...wee ones like we now get for candles (perhaps that's what she used)...sometimes she layered different colours, sometimes they were layered with fruit. They looked so pretty and moreish.
I used this idea for mine sprogs too when we had them and I often served desserts in layers in vases...the kind one has that stands on a stem. (The ones I got in the nursing home. Still ahve two, infact after all these years.)
Layering desserts in them, although not small varrines was unusual then but they looked so pretty too.
Later I have used the idea on the yacht in plastic stemmed glasses (thick guzzini ones) for salads only because they are easy to hold and eat with a spoon from when sailing. Never because of it being pretty and nicely layered...this is taking it too a new level.
I love the ideas that you put me onto and yesterday went to the hotel/restuarant shop to look for glasses I can use for verrines.....
Not only did I find some great ones but I also found a "spray/whip" thing and corresponding recipe book to make cream soups/sauces/dessert etc...I did not have my specs with me so could only look at the pictures
BUT I'm thinking this is a must have in my kitchen.
I am so excited by the idea...
Thanks
These were what we called 'jelly fluff' jelly (jello) done to the cool stage and stirred with ideal milk that had been well chilled and then beaten till double it's bulk. She then would set them in round glass bowls...wee ones like we now get for candles (perhaps that's what she used)...sometimes she layered different colours, sometimes they were layered with fruit. They looked so pretty and moreish.
I used this idea for mine sprogs too when we had them and I often served desserts in layers in vases...the kind one has that stands on a stem. (The ones I got in the nursing home. Still ahve two, infact after all these years.)
Layering desserts in them, although not small varrines was unusual then but they looked so pretty too.
Later I have used the idea on the yacht in plastic stemmed glasses (thick guzzini ones) for salads only because they are easy to hold and eat with a spoon from when sailing. Never because of it being pretty and nicely layered...this is taking it too a new level.
I love the ideas that you put me onto and yesterday went to the hotel/restuarant shop to look for glasses I can use for verrines.....
Not only did I find some great ones but I also found a "spray/whip" thing and corresponding recipe book to make cream soups/sauces/dessert etc...I did not have my specs with me so could only look at the pictures
BUT I'm thinking this is a must have in my kitchen.
I am so excited by the idea...
Thanks
)