Text 2703, 63 rader
Skriven 2008-02-18 21:07:30 av Glen Jamieson
     Kommentar till en text av Carol Shenkenberger
Ärende: DURIAN  80218
=====================
 -=> Quoting Carol Shenkenberger to Dale Shipp <=-

    
 >  CS> But we just gotta!  Ok, I figure out a way <g>.  Janis simply *must*
 >  CS> experience durian.
 > 
 >   Feel free to bring one yourself, Janis willing of course.   I'd even
 >   have a few bites.   More than that, and I would get unpleasant repeat
 >   events:-}}

 CS> Hehe well we see how many want some.  I couold bring one fresh, and if
 CS> more is wanted, some that is frozen as they sell it also in sealed
 CS> frozen packs.  I dont guarentee it will still be frozen on arrival, but
 CS> fermented is good! xxcarol

Those packs of frozen durian flesh are quite good, particularly for
those guests of a nervous disposition.  There is a slight loss of
flavour due to having been frozen, but at least they are ripe.  Nice
with vanilla ice-cream, and perhaps a drizzle of dark rum.

(BTW, remembering a thread of a while ago, I have just seen where
farmers in Australia are changing from sheep to goats, as they are more
effective at living off degraded land infested with thistles,
blackberries and other feral weeds.  Tolja about how to fix the Kudzu!)

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Durian and Coconut Ice Cream
 Categories: Ice cream
      Yield: 1 Servings
 
  1 1/4 c  Light cream
    2/3 c  Milk
      4    Egg yolks
    1/4 c  Sugar
      2 oz (1/4 cup) creamed coconut,
           Grated
      2 oz Preserved durian paste
 
  Bring the cream and milk to a boil.  Beat the egg yolks with the
  sugar in a bowl until they are light and fluffy.  Pour on the cream,
  beating constantly.  Stir in the grated creamed coconut.  Set the
  bowl over a pan of boiling water, making sure that the base of the
  bowl does not touch the water, and stir until the custard thickens to
  coat the back of a spoon. Remove from the heat.
  
  Mash the durian paste in a bowl, and gradually beat in the custard, a
  Tbs. at a time.  If you have an ice cream machine, freeze the mixture
  in that. Otherwise, pour it into a tray and freeze until the edges
  begin to set. Fold into the center and return to the freezer. Repeat.
  When the ice cream is almost set, remove it from the freezer and beat
  or process briefly, until smooth.  Return to the freezer.  If you
  have the time and patience, repeat this step for a finer texture.
  
  from Gourmet Ingredients by Sophie Grigson
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)