1. a light wind from the west
2. any light refreshing wind; a gentle breeze
3. any thing of fine, soft, or light quality, especially fabric
Strangely, I cannot find zéphire(s) in the dictionary so I'm just going with zephyr, and considering cheese zéphires are made with whipped cream it probably fits. I thought they were a touch boring on their own but served on garlic toasts with a bit of tomato, quite yum.
CHEESE ZÉPHIRES.
INGREDIENTS. - 3 heaped tablespoonfuls of Parmesan cheese
1 oz. of gelatine
1/2 a pint of cream
1/2 a pint of milk
cayenne
salt
METHOD. - Soak the gelatine in the milk for about 1/2 an hour, then stir it over the fire until it is dissolved.
Let it cool, add the cheese, the cream previously stiffly whipped, and seasoning to taste.
Turn into oval fluted zéphire moulds, set on ice until firm, then unmould, and serve garnished with chopped aspic jelly and shredded truffle and pimiento.
TIME. - About 4 hours. SUFFICIENT for 6 or 7 persons.
And I'm not sure what a zéphire mould is either, I just used a round cupcake pan to get some cute little domes.
2 comments:
Sounds interesting and "do-able". Thanks for sharing.
How did they taste? They sound like they have potential.
I've got 2 pounds of gelatin that I need to use...
Post a Comment