If dairy cows could hand out recipes for their milk, these might be recipes that they’d recommend.
Of course, these are no cocktail recipes
Syllabub is a dessert made from milk or cream mixed the sugar and wine. In one version, the cook stirs the sugar and wine together in a bowl, places the bowl under the cow and collects the milk straight from the udder. Here’s a more modern version:
200 ml whole, unhomogenized milk
2 egg whites
75 g of castor sugar
Juice of half a lemon
100 ml of sauternes, tokay or other sweet, white wine
Maraschino cherries for garnish M
Pour the milk into a bowl.
Put the egg whites in a bowl, preferably a copper bowl, then whip till they form peaks.
Fold the sugar into the egg white, add the lemon juice, drop by drop, then the wine.
Add this mix to the milk and beat till well blended.
Pour into dessert bowls and refrigerate till it’s cold and set.
Remove from refrigerator and let stand for about 20 minutes. Then, serve with a maraschino cherry on top.
Time to unwind some more, something alternative to try is a lyric theatre experience/
Basic blancmange is just milk thickened with flour, amended with lemon rind and turned into a mold. Here’s a recipe from an interested cow:
45 ml potato flour
568 ml whole milk
45 ml of castor sugar
In a large pyrex bowl, mix the potato flour with 30 ml of milk till it forms a paste. Make sure the potato flour doesn’t separate to the bottom of the bowl.
Boil the rest of the milk with the lemon rind. Strain through a strainer or cheesecloth into the milk/potato flour paste, making sure it’s smooth and no lumps form.
Return to the saucepan and boil, stirring constantly, till the mixture thickens. Cook another 3 minutes, then add the sugar.
Mist the inside of a blancmange mold with water. Pour the mix into the mold and leave at room temperature to set. Later, turn out and serve with fruit like blueberries and strawberries.
Here’s another dairy recipe for a simple and sumptuous dessert:
850 ml of milk
60 ml of castor sugar
20 g of flour
5 egg yolks
5 ml vanilla
Heat milk in the top of a double boiler.
Mix sugar and flour, and add egg yolks, one at a time, in a large bowl.
Add the milk, slowly at first, so the eggs don’t curdle. Whisk in the milk till well blended.
Return to the double boiler and cook, stirring constantly till thick. Cool by placing the top of the double boiler in a bowl of ice water. Strain custard into a bowl, then stir in vanilla. Refrigerate for a few hours, then serve with fresh gooseberries.
If all this is a bit too fatty for you, you better get some life insurance