Advertisement
Viand de Leach16
- Difficulty
Easy
By Peter Brears
Published 2008
These recipes are characterized by the mixing of a soft posset-curd of milk with ale or wine with rather firmer egg-curds or fresh curds from the dairy.
Ingredients
1 pt 600 ml 8
Method
Beat the yolks, clove, ginger and saffron into the wine and gently heat, while stirring, until it forms a curd. Strain off the whey through a fine cloth.
Heat the milk almost to boiling, pour in the cold ale from a height, leave for a few minutes to cool, then strain off the whey through a fine cloth.
Mix both curds together with the sugar, cinnamon and ginger. Tip into a muslin
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe