I was in the process of making a cherry fool for a dinner party when I realised, after I had pureed the cherries, that the defrosted double cream was not fit to be used (it seems you can't freeze double cream despite what it says on the pot). So instead I folded in creme fraiche, greek yogurt and a tablespoon of kirsch and although it didn't set into a fool like consistency, it became a perfectly acceptable sauce for the hastily assembled fruit salad(!). The remains of this sauce I froze and my question is would it be ok to defrost and refreeze given it's not like conventional ice cream?
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I am thinking about making a lemon meringue pie and note that Delia recommends using a round lipped pie dish. Would it be okay if I used an 8 inch flan tin or even a 7 inch sponge tin. If okay, would the amounts be the same.
Does Delia have a gluten free receipe for fruit cake please? Preferably nut free. Thank you.
Hi Lindsey, I am making Delias Traditional Lemon Meringue Pie, I can't buy golden caster sugar here in Spain, if I use ordinary caster sugar will it alter the flavour much?
Let me just wish you a happy vacation time!
Please, accept my apology for one more question about Pavlova recipe.
I am considering sophisticating the recipe of Pavlova with chocolate taste and adding some nice decoration effect with three colours of white, read and dark brown.
Please recommend a kind of chocolate topping recipe to pour the ready Pavlova on top.
Enjoy your good time,