Joined: 11 Nov 2007 Posts: 235 Location: Madison, WI
Posted: Sat Nov 27, 2010 2:24 am Post subject:
The recipe looks very interesting, if a bit daunting. (The hardest looking part-- to me is making the tuiles, which involves melting sugar-- twice). We, however, could not presently make this in North America, unless I live in a culinary wasteland, because I have never found any custard apples (we call them cherimoyas) that were not already rotten, or did not rot before ripening. I don't know about Europe, and what can be gotten there.
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum