Cider Creme - For The Masses

This is a follow up of Cider Creme - Basics & Reframed.
On May Day, Carla, Schwafli, Chilli & I cooked for a wedding dinner. It was hard work, but every thing went quite well. We only messed up the Cider Creme. I mean, we failed completely - not just admirably. The bloody creme burnt on its way from the stove to the sieve. As I warned in the basics blog, this is the tricky part in preparing this delicious dish.

A fortnight ago, Carla & I with another team, were cooking again. This time for the approx. 110 participants of a conference of the Swiss Guide & Scout Movement. We'd chosen the theme "East of Cider India" (more about this theme in another blog later on) and set Cider Creme on the menu for dessert.

Our friend Tina has warned us & we have made a bad experience ones. But success is getting onto your feet once more than you have fallen. Hence, we did it again. Just for the record, the ingredients:

• 600 g cornflour
• 18 litres cider
• 60 eggs
• 15 lemons
• 1 litre Thurgados
• 5 litres whipped cream.

The big difference this time was that we did the cooking in 20 portions. Topo & I were whisking for almost three hours but the approach worked perfectly. The Cider Creme was the proper completion of a great meal.

Picture by Sirpa
The Cider Creme while cooling down.