Dear Jim, in regards to this message to me,.

 >-=> Quoting Howie Coombe to Jim Weller <=-

 >> Lemon Myrtle and Quandong Bavarois Torte

 >> 4 Lemon myrtle leaves -OR- 5 ml Lemon myrtle oil -OR- 30 g Gelatin,
 
 > HC> Is there a difference? exept for texture,.

 >  I believe Kevin meant myrtle leaves OR oil AND gelatin.


Aha,.

 > You need the gelatin to make a bavarois.


I would not be so sure, I believe that Lemon myrtle has a lot of pectin and
natural gelatin in it,.

 > > Water, cold.

 > HC> Can you use anything else here?

 >  Gelatin dissolves best in a little water.


Aha, but bearing in mind that i am talking about Lemon myrtle i am thinking
i could accentuate the citric aspect my adding Orange flower water or
Acidised water,.

 > The flavours come from the other liquids its incorporated into and
the       > additional ingredients added.


Fair enough,.

 > > Essence, vanilla,

 > HC> Can you use extract?

 >  Yes.


Good to read,.

 > > Quandong Pudding with Wattleseed Ice-Cream

 > > 250 g Butter, softened, 140 g Dark brown sugar,

 > HC> Any kind?

 >  Regular dark brown cane or beet sugar.


Aha,.

 > Demerara is my favourite.


What about Butter? i was thinking instead of reguler Butter i could
accentuate the Nuttyness and seedyness of Wattleseeds by useing Peanut
Butter,.

 > > 4 Eggs,

 > HC> What size?,.

 >  Unless a recipe states otherwise, always assume large as it's the   
       > commonest size sold.


"1 Should never Assume or Pressume anything" even in cooking,
even if you want to, which you should not, IMHO Anyway,.

 > > 6 sl White bread, crusts removed, Processed into breadcrumbs,
 
 > HC> What about Brown?,.

 >  If you want to. It'll change things subtly.


Make it meatier?,.

 > > 400 g Sugar,

 > HC> Any kind?

 >  Unless a recipe states otherwise, assume white granulated.


See my reply to the white bread question,.

 > Cheers, YK Jim ... Man cannot live on bread alone; that's why there's
       > orange marmelade.


And jam, and honey, and butter, and peanut butter,.

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