h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Well I've got all the ingredients for a cheesecake and have made the base, (I'm sorry I was at sainsburys when Shazz posted her recipe) but apparently I need to whip some cream, I have a fork or a ballon whisk. Which should I use and what do I do?

Balloon whick is better... and keep going until it is stiff!

shazz

Whick = whisk

shazz

Then fork it over the base and put in the fridge to set a little - or eat immediately!

Only add a little sugar if you must - I much prefer a 'natural' fresh cream taste!

shazz

Oh dear. I didn't realise whipped cream was supposed to be stiff, and it said "lightly whipped" it so I whipped it until there were lots of bubbles but it was still rather liquidy. In fact now I've mixed it with the condensed milk and put in on the base it's still rather liquid.

I thought it would stiffen when it was in the frige for two hours.


Z (a culinary disaster!)

I am sure that, with the addition of condensed milk, it will stiffen enough to be edible!

If not, it will still taste great even if it is a bit on the soggy side!

shazz

Well true and I have some glace cherries and chocolate sauce..
I'm just not sure that cheese cakes are meant be eaten with a spoon, unless you're the common type who eats all with a spoon. Well my Gran says that they're common!..



humm a may well be needed I think...

I love recipes Shazz: but most of mine use a 'dollop of this' and a 'handful of that', which isn't terribly easy to define!

I'll give it a go for recipes soon, but I've got a magnum opus on breadmaking on the go at the moment. I'll get that out of the way and into peer review first.


F/b