The mother of all essential desserts

[Serial_Apologist]

Definitely. No one had injected air into the ice cream like into a tyre. No hint of soapiness in its texture.

On jelly, as Anna says, it is fun but we must end the virtual jelly monopoly.

The end of Rowntrees jelly was a disaster equivalent to climate change.

It just isn't right for it to be only a choice between Hartleys and the supermarkets' own brands.

Unless anyone has spotted any others?

Tescos experimented with a Pina Colada jelly a couple of years ago. One dissolved it in boiling water, like ordinary jelly cubes. It more resembled blancmange or torte, really, and delicious, but they withdrew it after only a few months.

[Lateralthinking1]

Tescos experimented with a Pina Colada jelly a couple of years ago. One dissolved it in boiling water, like ordinary jelly cubes. It more resembled blancmange or torte, really, and delicious, but they withdrew it after only a few months.

That sounds very good serial_apologist. I am sorry that I missed it.

I also second the comments about rhubarb crumble and custard, fresh fruit, proper ice cream, and chocolate or indeed raspberry trifles.

[salymap]

After too much evap and condensed milk as a child in the war I never want to eat them again, or jelly. My mother used to make MILK jelly, but I've never tried it. I suppose it had a bit more nourishment than the watery kind.

[cloughie]

No, if you mean the stuff you get in tins, I think evaporated is the stuff that's the consistency of single/double cream and condensed milk is the thick sticky stuff.

Quite right ff, some people know nothing!!!!

[Nick Armstrong]

Quite right ff, some people know nothing!!!!

They both look the same in the little silver jug that Blenkinsop used at table...

[french frank]

They both look the same in the little silver jug that Blenkinsop used at table...

It's just that one wouldn't pour very well

As children, we were allowed condensed spooned over a chopped raw apple.

[Nick Armstrong]

It's just that one wouldn't pour very well

Blenkisop always used a little spoon. Frightfully vulgar to pour...

[french frank]

Frightfully vulgar to pour...

Why'd he put it in a jug then? You can spoon it directly out of the tin!

[Nick Armstrong]

Why'd he put it in a jug then? You can spoon it directly out of the tin!

Remind me why they closed down your finishing school...?

[cloughie]

Blenkisop always used a little spoon. Frightfully vulgar to pour...

Reminds me of Michael Bentine's Square World - There was another outbreak of Blenkinsop's Disease today when Arthur (or was it Alfred) said Ii've got it again'.

[Nick Armstrong]

Reminds me of Michael Bentine's Square World - There was another outbreak of Blenkinsop's Disease today when Arthur (or was it Alfred) said Ii've got it again'.

Takes you back, Mr C... . I was just too young to find Michael Bentine other than a little disquieting. But we (I) digress.

I don't think I've mentioned yet that I can get really rather excited if someone puts a large bowl of Eton Mess in front of me.

[Serial_Apologist]

Takes you back, Mr C... . I was just too young to find Michael Bentine other than a little disquieting. But we (I) digress.

I don't think I've mentioned yet that I can get really rather excited if someone puts a large bowl of Eton Mess in front of me.

Is that meringue, Caliban?

When I was working is this 4-star hotel in Zurich in the 60s, we served this meringue speciality called Bombe Glace Vesuvius, which (from memory) consisted of either fresh strawberries or raspberries encased in ice cream, surrounded by sponge cake, and overlaid with meringue, shaped into a rising cone, with a dip in the top - to resemble a volcano's crater, into which some kind of Schnapps or liqueur was poured after the thing had been baked, immediately prior to serving, and then ignited.

The occasion I am about to describe was a special business function. Picture if you will a dining room full of dour-faced late middle-aged Swiss businessmen. The dessert course arrived, most of the waiters being charged with triumphantly carrying the "erupting" desserts aloft on large oval silver flats to the tables, while I was instructed to follow up serving whipped cream. For this I had to squeeze between the rows of tables, lean forward with the large silver sauce boat of cream, and ask each customer in turn, "Schlagrahm gern?". If he replied "Ja bitte" I would ladel a generous dollop of the stuff from the sauce boat onto the plate. All this was conducted in the soberest of silence. One of the customers, was totally bald. Unfortunately, careful as I tried to be, a large splodge of this cream landed right on top of his head - for all the world resembling a large white onion! At first, he sort of looked skywards, then very tentatively raised one hand to touch it. Now, to the credit of the assembled clientele, they did all burst out in hysterical laughter. As did I! I had to dash around and hide in a corner. Unfortunately Herr Peters, the German head waiter, did not see the joke at all. "You sink zet is funny, huh? It is not at all funny, and you heff schpilt cream all down the back of ze man's jecket! Go and get his jecket!"



One never ever forgets something like that. I have one or two other stories about that time to tell, if the subject seems appropriate.

[Nick Armstrong]

Is that meringue, Caliban?

Certainly is Strawberries, whipped cream and meringue all smashed and mixed together

"You sink zet is funny, huh? It is not at all funny, and you heff schpilt cream all down the back of ze man's jecket!

"For you ze dessert iz over, Meester Apologeest!"

Sounds like your faux pas went down a Bombe with the punters though...

I have one or two other stories about that time to tell, if the subject seems appropriate.

I think you should

[french frank]

When I was working is this 4-star hotel in Zurich in the 60s

I believe you have mentioned that before in connection with my (seemingly erroneous) comment about Züricher rösti ...

Are you the first to have discovered my new smiley?

[Anna]

My little local caff does a very nice saffron ice cream (and I'm not generally too keen on ice cream).

I'm really taken with frenchie's caff, the menu sounds really delicious. Not that I'm often in Bristol but I've made a note ........ Not No. 1 fan of ice cream either, the saffron sounds good, I really like cardomon icecream. I prefer an Eton Mess thingy with raspberries rather than strawberries (raspberries are a far superior and tastier fruit)