Tim_Quincaillerie Posted November 10, 2006 Share Posted November 10, 2006 I have promised my wife that I would make her a Cherry Cheesecake..................and was wandering what you lot use as a substitute for Digestive biscuits?This is the recipe I will be using, is it ok or is it a bit bland.? and what are the French names of the dificult products ie Mascarpone? 30g/1oz digestive biscuits½ tsp ground cinnamon1 tbsp butter, melted2 tbsp mascarpone1 tbsp double cream, whipped 30g/1oz Toblerone chocolate, chopped1 tbsp tinned cherries, for garnishFor the sauce2 tbsp caster sugar30g/1oz whole almondscherry juice, reserved from the tin Thanks alot Everyone....... Link to comment Share on other sites More sharing options...
Cassis Posted November 10, 2006 Share Posted November 10, 2006 No need to substitute anything - you can get digestives here. Chocolate covered ones, too. Not McVities but very similar. All I need to do now is remember the name of the brand. Look in the biscuit section of the supermarché and you can tell from the picture on the packet.Hyper U and some Carrefours sell McVities if that's all you'll accept.I reckon your recipe looks short of ingredients unless it's for one person!!!!!!!! Make a big one - someone may want seconds!Thinking about it, I wouldn't get too hung up on digestives - there are plenty of biscuits you can use instead, shortbread types (sablés for example). The butter to bind the biscuit is the key to the base. So Jude is dictating to me. I just eat them! Link to comment Share on other sites More sharing options...
Benjamin Posted November 10, 2006 Share Posted November 10, 2006 You could substitute the cherries with blackcurrant which can be found all over this forum. It comes in a sausage shaped container - just snip the end and squeeeeeze gently.Sorry.Benjamin Link to comment Share on other sites More sharing options...
Tim_Quincaillerie Posted November 10, 2006 Author Share Posted November 10, 2006 Thanks CassisI dont want to make it too large as it may turn out Burnt LOLWhats full fat soft cheese in French? pleaseGetting quite into this cooking lark. Link to comment Share on other sites More sharing options...
Cassis Posted November 10, 2006 Share Posted November 10, 2006 [quote user="Tim_Quincaillerie"]Whats full fat soft cheese in French? please[/quote]You can use St Moret brand - look in the dairy cabinet. It comes in a shallow tub of 150 or 300g.NB I've edited my previous post to add some other comments.I'm just the typist. Link to comment Share on other sites More sharing options...
Cassis Posted November 10, 2006 Share Posted November 10, 2006 PSBuy a cake from the local baker's as a back-up. Link to comment Share on other sites More sharing options...
Tim_Quincaillerie Posted November 10, 2006 Author Share Posted November 10, 2006 [quote user="Cassis"]PSBuy a cake from the local baker's as a back-up.[/quote]Might be a good idea LOLIll try and take a photo of the fine finished plate and post it here if I can.................if it s not too flat Link to comment Share on other sites More sharing options...
Tim_Quincaillerie Posted November 11, 2006 Author Share Posted November 11, 2006 So what is the actual name of Full fat soft Cheese, as i couldnt find St moret this morning. and Double cream is known as creme entiere epaisse??Plus I came back from the shop and realised id forgotten the biscuits!!!!!!!!!!!!!!!This cakes hard work LOL Link to comment Share on other sites More sharing options...
Beryl Posted November 11, 2006 Share Posted November 11, 2006 I have seen 'own brand' Mascapone in l'eclerc and the 'table du monde' variety. Its quite widely available in Brittany as I use it a lot in tiramisu. Link to comment Share on other sites More sharing options...
Cassis Posted November 11, 2006 Share Posted November 11, 2006 [quote user="beryl"]Its quite widely available in Brittany as I use it a lot in tiramisu.[/quote]So you're the reason it's so widely available in Brittany - it's to supply your tiramisu mountain! [:D]Crème entière épaisse is double (thick) cream.Crèmes:aigre = sour creamanglaise = watery custardau beurre = butter cream fo patisseriesChantilly = whipped and sweetenedfleurette = low fatfraîche = full fat cream OR fermented crème fraîche as we knew it in the UKfraiche épaisse = thick fermented crème fraîche as we knew it in the UK Link to comment Share on other sites More sharing options...
Beryl Posted November 11, 2006 Share Posted November 11, 2006 Home made beats the shop bought variety ( esp in France).Thanks Cassis, I didn't know that I could get proper sour cream in France. I always have to use creme fraiche with lemon [:$] I shall put some aigre on my shopping list [:D]BTW I missed your question yesterday and the thread had moved on , so I pm'd you instead . Link to comment Share on other sites More sharing options...
Tim_Quincaillerie Posted November 11, 2006 Author Share Posted November 11, 2006 [quote user="Cassis"][quote user="beryl"]Its quite widely available in Brittany as I use it a lot in tiramisu.[/quote]So you're the reason it's so widely available in Brittany - it's to supply your tiramisu mountain! [:D]Crème entière épaisse is double (thick) cream.Crèmes:aigre = sour creamanglaise = watery custardau beurre = butter cream fo patisseriesChantilly = whipped and sweetenedfleurette = low fatfraîche = full fat cream OR fermented crème fraîche as we knew it in the UKfraiche épaisse = thick fermented crème fraîche as we knew it in the UK[/quote]Thanks alot CassisGreat helpRight now where are those biscuits gone................Doh Link to comment Share on other sites More sharing options...
Cassis Posted November 11, 2006 Share Posted November 11, 2006 [quote user="beryl"]Thanks Cassis, I didn't know that I could get proper sour cream in France. I always have to use creme fraiche with lemon [:$] I shall put some aigre on my shopping list [:D]BTW I missed your question yesterday and the thread had moved on , so I pm'd you instead .[/quote]Thank you for the PM, Beryl. Note of caution - I have only ever noticed crème aigre in Auchan at Le Mans. I don't know how commonly available it is. Link to comment Share on other sites More sharing options...
Tim_Quincaillerie Posted November 19, 2006 Author Share Posted November 19, 2006 Right got all the ingrediants yesterday so Im gonna give it another go LOLWish me luck Link to comment Share on other sites More sharing options...
JayJay Posted November 19, 2006 Share Posted November 19, 2006 Mmmmm.........because of this thread, I'm just making one too! Bon appétit![:D] Link to comment Share on other sites More sharing options...
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