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Post by Ali on Aug 12, 2012 15:54:32 GMT 1
Followed your recipe today MM. Errr what is condensed milk called here? I used 'Gloria' which was more like evaporated milk and whisked and whisked but the mix never did thicken  In the end I chucked the mix (evap milk, c cheese, cream) into a pan with some cornflour and thickened it that way. Its thicked now  |
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Post by lib on Aug 12, 2012 16:58:12 GMT 1
As a user of condensed milk and an avid fan, I have bought this in france some time ago on holiday. The difference is the sucre.
Evaporated is non sucre, proper condensed is with sucre, therefore was lait concentre sucre. Not condense.
This was around Bezier but should be the same everywhere i should think.
Hmm just been told by herself that she got some and it was Lait Condense .... so I may have to stand corrected.
Hmm this may end up in a call to Grenoble and a word with Joelle to umpire this.
2nd edit
A necessity for good cheese cake. Made one the other day and used McVites chocolate digestives for the base and also added a thin layer of dark chocolate on top of the base, turned out really well.
ps my use of condensed milk is to make up brews for picnics and walking. Piece of grease proof paper 2 spoons of condensed milk 1 spoon of sugar twist it up. Now all you need to do is pop it in a brew can and add hot water and you have got a instant brew of tea.
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Post by Ali on Aug 12, 2012 17:13:49 GMT 1
Yup, thats what Gloria is, lait concentre......... hmmmm ...... I wonder if it stiffens only when the lemon juice is added? MM rescue my cheesecake pls  Maybe Gloria isn't the right one tho? Love the idea of thin choc on the base !! Hope your brew can contains a T bag  Well the bodged up version has set nicely in the fridge, might make another report after T tonight |
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Post by lib on Aug 12, 2012 17:25:35 GMT 1
Booger, got sidetracked, the 1 spoon of sugar was to be 1 spoon of Tea!. Would be a sweet watery brew in the original post.  |
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Post by Ali on Aug 12, 2012 20:02:20 GMT 1
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Post by <-Rinky-Dink-> on Aug 12, 2012 20:12:13 GMT 1
I have a very similar recipe to this one, ali... about the only difference is that you add a sachet of lemon jelly crystals and the grated rind of two lemons.
I know we can't get the jelly crystals in France, but I was wondering if
a little geletine disolved in lemon juice would help.
My recipe thickens a little bit, but once it has been in the fridge for a couple of hours it thickens to a lovely consistency.
Hope this helps for future tries.
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Post by Em on Aug 13, 2012 7:33:33 GMT 1
Gloria is evaporated milk not condensed.
You need lait concentre sucre made by nestle or other super market brand.
I use it for fudge and another dessert recipie.
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Post by lib on Aug 13, 2012 8:15:04 GMT 1
Thanks Em, lait concentre sucre. Thought I was right. Now to speak to my doubter ......
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Post by Ali on Aug 13, 2012 8:27:57 GMT 1
Double checked the tin.......... Gloria is condensed but non-sucree doh me lol The bodge up worked tho - set brilliantly with the cornflour and I'm sure nobody would have noticed ! Will put con sucree on shopping list for next time Thanks Lib and Em |
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Post by Madame Moorhen on Aug 14, 2012 12:56:35 GMT 1
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Maybe Gloria isn't the right one tho?
