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I very successfully made your No Churn Pomegranate Ice Cream (Nigella Express, p132) last week but wanted a second non alcoholic flavour, so I tried orange and chocolate. I used roughly the same amount of orange juice as the yield from my pomegranates, added about 100g of melted milk chocolate, which I swirled in and added some chocolate chips too. The flavour was quite nice but the texture was all wrong - slighty crumbly rather than soft and silky like the pomegranate one. Where did I go wrong and what can I do next time to get the texture right whilst still allowing me to play with other flavours?
Posted by Mrs_Bee. Answered on 24th May 2011 at 12.00Read The Answer
Hi, I was wondering how to make sticky toffee sauce?
Posted by MrsB1988. Answered on 23rd May 2011 at 12.00Read The Answer
I absolutely love Nigella's cupcakes, but, as strange as it may seem, they rise more in the centre than they are supposed to do (silly, as my cakes often don't rise at all!) Too much baking powder maybe? Too much batter in the cases? I've recently bought "Delizie Divine" a fantastic cook book with a good Italian translaltion. But I have another query - I can't find acid cream in Italy, what else could I use? May be yogurt? Thank you Nigella - my cooking guru! Maria from Vicenza Italy
Posted by meri1964. Answered on 23rd May 2011 at 12.00Read The Answer