OK.
Audeo:
Lindt Excellence 85% Cocoa
Dark Extra Fine
Lindt & Sprungli AG, Kilchberg, Suisse
www.lindt.com
Kansagirl seems to have located a supply in the US.
Do you know what Dutch Process cocoa is, and how it is different?
What is buttermilk, is there a substitute, what is the fat content?
I will have to check if I can use whole milk. I have been told not to drink or put it in
tea or coffee. But a trick I use is to add (genuine) dried skim milk powder to semi
skimmed milk. This makes it a lot thickert and creamier, without the fat. I may well
give it a try.
The egg substitute I have at present is an Australian product called Orgran No Egg. It
works OK for egg crumbing cutlets, but I have not tried it really in baking, since I can
have a few eggs. Just not egg instensive dishes. I says it is used for baking, fillings,
batter and custard, so I guess it should work.
It appears to be for vegans and extreme dietary malfunction. It contains potato starch,
tapioca flour, vegetable gum, calcium carbonate and citric acid.
Do I need an ice cream machine for these recipes? I WAS going to treat myself to a
Gaggia, but after cream and sugar went out the window, I thought it pointless. But if it
would make a really good job, it might be more of a neccessity than a luxury.
I will certainly give them a try using the old whip it and freeze it method and see
what happens.
Thanks for your help.