Hello From My Englishness

[Cherry_Brandy]

To getrid of the ear worm try sticking a sultana, currant or similar in each ear:: it might work - after all it's amazin' what raisins can do!

That could work or maybe I'll just drink rum and drown it out

 

[Polranny]

That could work or maybe I'll just drink rum and drown it out

Captain Morgan at your service

 

[Cherry_Brandy]

Captain Morgan at your service

Spiced, gold and makes your legs give way, I remember him well

 

[ReaperW]

.....

 

[Polranny]

It's an abomination of a dessert where someone took 3 perfectly fine desserts (jelly, cake, custard) and combined them into the most sickening texture combination known to man. Add in some fruit for those extra chunky bits and some cream for more ooze and keep it the sweet hell away from me. When I see that custard sliding over the jelly, the meal had prior threatens a return...

But there is sherry if it's home made, if you buy it in a shop it sometimes comes with a plastic spoon

 

[Cherry_Brandy]

(Me) Doctor doctor, I've got cream in this ear and jelly in the other...

(Doctor) ah you're a trifle deaf!

(Hmmm let's see who in the world knows what trifle is?)

I love a good trifle, raspberries soaked in liqueur over night, whipped cream, almond sponge or blackberries with pistachio sponge ..... off to the kitchen for me, woman's got to do what a woman's got to do and all that

 

[Todger65]

But there is sherry if it's home made, if you buy it in a shop it sometimes comes with a plastic spoon

My dad was a bugger for his sherry trifle. He never drank alcohol, but refused trifle unless it had sherry in, preferably home made so it had a good amount in it.

 

[MrDevereaux]

Trifle? Only have that at the festive period.

 

[Wild_Honey_66]

Good morning, pervs across the pond! (And those on this side as well.)

 

[AngelicaS1780]

Good morning, pervs across the pond! (And those on this side as well.)

Hey gorgeous! Thanks for popping in and saying hello.

I have never had a proper trifle, but it has always looked pretty damn delicious to me.

 

[numeniusa]

Trifle? Ew....

Now, tiramisù, that's delicious. Lots of the same ideas, sponge fingers soaked in alcohol, a creamy layer on the top, but much, much better than trifle, imho. Like they looked at what we'd invented and thought "yeeesssss, but look at this...".

Silly fact - in Italy 'zuppa inglese', which sounds like it should be a soup, is pretty much trifle.

 

[AngelicaS1780]

Just learned that jelly=gelatin.
Yuck.
I would skip this particular ingredient.

 

[numeniusa]

Just learned that jelly=gelatin.
Yuck.
I would skip this particular ingredient.

I wouldn't have said jelly and gelatin were the same. Jelly is the wobbly fruity-tasting opaque stuff, I think it might be called 'jello' over there? Gelatin is a setting agent, you put hardly any in to whatever you're trying to set, but veggies don't get on with it because it's made of some fish product, I think.

 

[AngelicaS1780]

Belay my last. Sold!
(As long as there's no custard. Custard is lovely, just not in trifle)

What is it that makes you dislike it in trifle?
I'm just curious. I've been reading a bit to learn more about custard and how it differs from pastry cream and Bavarian cream. I am guessing it may be the difference in texture between cold custard and baked custard.

 

[londoner2]

I wouldn't have said jelly and gelatin were the same. Jelly is the wobbly fruity-tasting opaque stuff, I think it might be called 'jello' over there? Gelatin is a setting agent, you put hardly any in to whatever you're trying to set, but veggies don't get on with it because it's made of some fish product, I think.

Gelatin is made by boiling up the bones and connective tissue of animals including fish. That's why veggies (and those who don't eat certain animals for religious reasons) don;t like it.

I think gelatin is what actually makes the fruit juice set - so making jelly.

 

[numeniusa]

Gelatin is made by boiling up the bones and connective tissue of animals including fish. That's why veggies (and those who don't eat certain animals for religious reasons) don;t like it.

I think gelatin is what actually makes the fruit juice set - so making jelly.

Ah, a good explanation.

I think there might be a veggie equivalent to gelatin. I have a feeling my man used it in some dessert when we had veggie guests.

 

[AngelicaS1780]

I wouldn't have said jelly and gelatin were the same. Jelly is the wobbly fruity-tasting opaque stuff, I think it might be called 'jello' over there? Gelatin is a setting agent, you put hardly any in to whatever you're trying to set, but veggies don't get on with it because it's made of some fish product, I think.

Interesting. I was just looking at a couple so-called "English" trifle recipes (for American cooks) and they both described jelly as being the unflavored gelatin used in a setting layer. After reading your post, I googled English jelly and found it being described more like Jell-O in the US, the fruit flavored and colored sweetened gelatin dessert. For trifle it is definitely the unflavored variety.

I was initially surprised that ReaperW had such a strong reaction to jelly, but I was thinking of the strained cooked fruit and sugar spread that one puts on bread. Thinking of both gelatin and the British version of jelly, it is completely understandable.

Per Wikipedia...Gelatin is a mixture of peptides and proteins produced by partial hydrolysis of collagen extracted from the skin, bones, and connective tissues of animals such as domesticated cattle, chicken, pigs, and fish.

ETA: I am apparently a slow responder. I see others have responded already, but I am too lazy to rewrite.

Additionally ETA: In the American version of jelly, pectin (a fruit sugar) is used to set the fruit juice.

 

[AngelicaS1780]

Can't eat tiramisu myself.
(Page alert peeps, keep this up and we'll get a 'last page' milestone)
I do love a good milestone by the side of the road.

Definitely preferable to a millstone around the neck.

 

[AngelicaS1780]

I love a good trifle, raspberries soaked in liqueur over night, whipped cream, almond sponge or blackberries with pistachio sponge ..... off to the kitchen for me, woman's got to do what a woman's got to do and all that

I almost forgot to say that both these varieties sound delectable. I vote that we declare you the official pastry chef of the thread.

 

[Polranny]

I think it's bone products... Often pig, hence the trouble

Correct. I have a son--in-law who is Egyptian, always have to check the ingredients. That said he reckons Bailey's is non alcoholic halal so the trifle might deceive.
It's the ersatz cream I can't stand
Vegan gelatin is now widely available, it's seaweed based

 

[ReaperW]

.....

 

[AngelicaS1780]

To be fair, trifle without custard is much more acceptable. I don't know what it it is but the combination of custard and jelly is the bit that turns my stomach. And Angelica I love both American jelly and Jell-O, just not with custard. Strange affliction to marmalade though (USA translation : orange jelly?).

Cherry, if you do that without custard can I please order some for delivery? My mouth is watering at the thought.

Apparently, marmalade is a type of preserves. At least according to this...

https://www.bonappetit.com/story/whats-the-difference-between-jam-and-jelly

I like citrus fruit, but marmalade just seems a bit too...intense. I don't think I would like the bits of rind.

 

[Polranny]

Apparently, marmalade is a type of preserves. At least according to this...

https://www.bonappetit.com/story/whats-the-difference-between-jam-and-jelly

I like citrus fruit, but marmalade just seems a bit too...intense. I don't think I would like the bits of rind.

Nothing to beat Coopers Oxford Thick Cut marmalade. Add it to bread and butter pudding. Yum!
Can't get much more Englishness than this

 

[Cherry_Brandy]

I almost forgot to say that both these varieties sound delectable. I vote that we declare you the official pastry chef of the thread.

Thank you

One volunteer is better than 10 pressed men!! Count me in for every thing naughty but nice ...... the puddings

 

[londoner2]

Nothing to beat Coopers Oxford Thick Cut marmalade. Add it to bread and butter pudding. Yum!
Can't get much more Englishness than this

Panetone is very good for making bread and butter pudding with...