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Devastating
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"Time for a ginger and lemon curd trifle. You're welcome. " Wait, you can’t leave that there and not give more detail?! | |||
"I left the ginger biscuits out overnight. Now they’re soft the texture is all wrong my heart is broken :’( Yes I eat ginger biscuits I’m a cannibal. " If you put them on a plate then into the microwave the moisture will evaporate and they will be crisp again. | |||
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"Try putting them in a heated oven for a few minutes. I haven’t tried doing this but it’s worth a shot. Good luck. Miles" Oooh I’ll have to try that! I’ll let you know the verdict. | |||
"You can throw them out now without feeling any guilt. Silver lining." Haha yeah that’s true but I do hate to waste. | |||
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"I left the ginger biscuits out overnight. Now they’re soft the texture is all wrong my heart is broken :’( Yes I eat ginger biscuits I’m a cannibal. " Am feeling your pain … | |||
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"Time for a ginger and lemon curd trifle. You're welcome. Wait, you can’t leave that there and not give more detail?! " Right, this is the only good thing my aunt ever gave me. So, there's that. Lay out the biscuits, drizzle with lemon juice and smother them with lemon curd. Whilst they soak, whip up some cream, think chantilley but more. Splash of vanilla extract, sprinkle of icing sugar, and go for thicc with two c's. Once the cream is ready, gently fold in ribbons of lemon curd, you do not want it homogeneous, more like a ripple effect. Now, construction. Simple stuff, layer of biscuits, cream, biscuits and so on until all ingredients are finished. Top with whatever garnish appeals (puns), maybe some candied lemon peel, crushed biscuits, whatever your inner Nigella demands. Best left over night. The biscuits go all lovely and soft, chewy, almost freshly baked style. Sharpness of the lemon against the sweetened cream, acidity, richness, crunch and soft. Delightful. And that's it. Easy peasey. Not saying the rest because too obvious... but someone else might. | |||
"Going to horrife people here but I do that with Cooke’s on purpose as I like them all soft and squishy rather than crunchy so I will open a packet and leave them on a plate on the work top over night for the next day to eat " I AM horrified | |||
"Time for a ginger and lemon curd trifle. You're welcome. Wait, you can’t leave that there and not give more detail?! Right, this is the only good thing my aunt ever gave me. So, there's that. Lay out the biscuits, drizzle with lemon juice and smother them with lemon curd. Whilst they soak, whip up some cream, think chantilley but more. Splash of vanilla extract, sprinkle of icing sugar, and go for thicc with two c's. Once the cream is ready, gently fold in ribbons of lemon curd, you do not want it homogeneous, more like a ripple effect. Now, construction. Simple stuff, layer of biscuits, cream, biscuits and so on until all ingredients are finished. Top with whatever garnish appeals (puns), maybe some candied lemon peel, crushed biscuits, whatever your inner Nigella demands. Best left over night. The biscuits go all lovely and soft, chewy, almost freshly baked style. Sharpness of the lemon against the sweetened cream, acidity, richness, crunch and soft. Delightful. And that's it. Easy peasey. Not saying the rest because too obvious... but someone else might. " Damn that sounds good. | |||
"I left the ginger biscuits out overnight. Now they’re soft the texture is all wrong my heart is broken :’( Yes I eat ginger biscuits I’m a cannibal. " Thinking of you at this difficult time | |||
"Going to horrife people here but I do that with Cooke’s on purpose as I like them all soft and squishy rather than crunchy so I will open a packet and leave them on a plate on the work top over night for the next day to eat I AM horrified " I new it would but I am shour you can look past it for my winning personality x | |||
"Going to horrife people here but I do that with Cooke’s on purpose as I like them all soft and squishy rather than crunchy so I will open a packet and leave them on a plate on the work top over night for the next day to eat "  | |||
"Time for a ginger and lemon curd trifle. You're welcome. Wait, you can’t leave that there and not give more detail?! Right, this is the only good thing my aunt ever gave me. So, there's that. Lay out the biscuits, drizzle with lemon juice and smother them with lemon curd. Whilst they soak, whip up some cream, think chantilley but more. Splash of vanilla extract, sprinkle of icing sugar, and go for thicc with two c's. Once the cream is ready, gently fold in ribbons of lemon curd, you do not want it homogeneous, more like a ripple effect. Now, construction. Simple stuff, layer of biscuits, cream, biscuits and so on until all ingredients are finished. Top with whatever garnish appeals (puns), maybe some candied lemon peel, crushed biscuits, whatever your inner Nigella demands. Best left over night. The biscuits go all lovely and soft, chewy, almost freshly baked style. Sharpness of the lemon against the sweetened cream, acidity, richness, crunch and soft. Delightful. And that's it. Easy peasey. Not saying the rest because too obvious... but someone else might. " Off to try… Now, would this work with lemoncello? | |||
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