Hi Val,
Something bothers me and that is the difficulty in converting some of those English recipes into a respectable French version. I don’t struggle with this ordinarily, being French, but one thing stays a mystery to me: What is the French equivalent to “Double cream”?
I made some rhubarb fools yesterday, using “crème fraiche” but the result is disappointing. Do any of you out there in the big wild world has a clue to what it is?
Hope everything is going well with your Jazz concert in July.
Martine
Val says I am sure a reader will know.
On the Jazz concert, it is going really well with 856 euros pledged and 636 euros collected.
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