u m a m i

This is not so exciting after all

                     

It's only been a month, but we are already disillusioned with most of the products in the refridgerated yoghurt/mousse/dessert section of the supermarket. A few exceptions still stand out, like above sheep's milk yoghurt with chestnut- it was creamy without being too sweet.

                     

Among desserts, this brand's creme caramel is a nice stand for emergencies and also if, like me, one is not inclined to make caramel from scratch. It is easy enough to make custard, but if the caramel goes wrong cleaning the pan is a bit of a b*tch.

                     

We've learnt our lessons. Plain yoghurt is the way, and it doesn't hurt when the artwork on the jartop is as cute as this. There is always some honey, jams, syrups, nuts and cereals to make it more interesting for consumption. 

                   

Such as this jar of preserved wild cherries I picked up in one of the stores along rue Mouffetard for the bargain price of 2 euros, marked down from a none too unreasonable 2.50. Reminds me a little of cough syrup, but in an altogether pleasanter grown up fashion.                     

                     

In Jan we ate these

My nearest supermarket is a G20. I don't know much about French supermarkets, but what I do know about my G20 is that it doesn't stock fresh milk, they have the pasteurised type. For frais entier milk (as opposed to pasteurised skimmed I suppose) I have to go to a small mom-and-pop place across the street. Another thing about this G20 is that they have in their very limited shop space, an entire shelf devoted to yoghurts, mousses, rice pudding and other assorted dessert-in-a-tub/jar offerings. Honestly, more space devoted to these food subgroup as opposed to butter and cheese. Part of my culture shock I suppose.

So fourth sister and I looked at the selection, and our minds clicked.... we really have to try them all out, or go mad trying. One at a time should do it. So, like the cake series, this will be an ongoing rummage through the shelves, literally speaking of course, because I will also be sampling whatever else I come across at markets, fancy gourmet halls etc. The following selection is from the month of January.

                  

This brand in a terracota pot is attratively packaged and it tastes creamy and is subtly scented with vanilla. Nothing alarmingly fake, very reassuring. We like.

                

This is more ubiquitous in markets and smaller shops. Comes with assorted flavours, I've had them in cherry, rhubarb, apple and nuts, pineapple and my favourite which is chestnuts. Unfortunately they were out of chestnuts last week, but fig and banana is good too, as little V can testify. She is learning to feed by eating yoghurt and this makes the learning curve a lot steeper.

                

This is not yoghurt, it is an extremely rich rice pudding with caramel at the bottom. Now I am in a rice pudding phase, be it kheer, middle eastern style or british style, come all, like all, but the French likes theirs more fancy. I've tried a version with rum and raisin  (different brand) but this is in a different league. Made with raw milk (that's the lait cru part husband informs me), it is significantly richer tasting, the grains of rice seductively plump and toothsome. The jar looks modestly sized but I had to give up at the 70% mark, all that too-good stuff together is a little excessive even for greedy old me.

                

Coffee jelly. OK lah. Looks promising but is lackluster.

               

                

This product generated strong comments all round. Besides rice pudding I also have weakness for chestnuts in general, if there is picture of chestnut in it I'll try it. I don't know what exactly it is, texture wise it is a bit like foam, melting into nothing but a lingering sweet chestnutty flavour. Husband complains it is too sweet, I agree, it cheapens the product in my mind. At first I liked it, now I don't.

Of course there is also the no-nonsense natural yoghurt that husband buys like Danone, but I stay away from them because they don't taste good. They're OK for cooking and baking but eating, I find I have to augment them with jam and honey to make them palatable so it's too bothersome. This is strictly for the frivolous stuff. Until next month, signing off

The Yoghurt Fancier.