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Q: Is anyone making any Christmas deserts this year?
I'm looking to make a trifle but at 60 a pop for a small tub of cream have decided to give it a miss. Also struggled to get my hands on decent jelly.
Any alternative, China workable, solutions would be much appreciated.
what kind of cream is that, 60 sounds a bit much
IrvineWelsh:
The whipping variety.
Seems a bit steep to me as well but so far has been the only one I have found.
Scandinavian:
http://item.taobao.com/item.htm?id=5156630536&spm=2014.21554143.0.0
I used this one (brand, not tb-shop) last xmas for a different dessert, hand-whipped it like a teenage boy.
We have a shop in town that seel this for about 30 rmb, a shop that specializes in imported foods that has yet to discover how to properly rip of stupid foreigners.
not to be a dick,,,,,,, but are u sure u want to degrade British culture? One cannot have a Trifle here; so be it. I simply mean that to concoct a 'China' alternative to a proper Trifle is to launch oneself upon the slow, slippery slide of 'multiculturalism'.
Christmas and China mix like the proverbial Oil&Water.
IrvineWelsh:
Bang to rights, you have a fair point.
I give up...screw it, I'll just pour some brandy on a plate of Breadtalk scones and be done with it...
I modified a southern usa dish , banana pudding, it turned out good, minus the vanilla.
:( , but since i don't have an oven i do the best i can.
