BBC Good Food - 04.2020

118 bbcgoodfood.com APRIL 2020

INDEPTH

Sy rups

Rosary

Available in a roughly 20cm

log, rindless and brilliantly white,

this is so soft when young,

it has the feel of mousse and

tastes of summer. Rosary is

made at the beginning of

the cheesemaking road,

with the curds only just set.

Tric kl e

This is an unpasteurised

goat’s milk cheese in the

shape of a camembert, but

without the rind. It looks

likelattened pizza dough,

but thelavours are complex,

with lemon giving way to single

cream and a light ‘goaty’ note.

Golden Cross

Ripened using a camembert

white rind, Golden Cross is

a multi-award-winning fresh

cheese. It has a savoury

gooeyness that develops a

few millimetres under the skin.

Subtle, delicate fresh cheeses

are perfect as starters or in salads,

says expert Charlie Turnbull from

the Academy of Cheese

CHEESE INSPECTOR

Fresh

cheeses

Thanks toacademyofcheese.org

andpaxtonandwhitield.co.uk

TREACLE

Also known as molasses or blackstrap molasses,

treacle is what’s left after cane sugar is boiled

to produce sugar, and most of the sugar

has been extracted. It’s valued for its

rich colour andlavour, and is the base

for dark rum. It has a deep toee

lavour that works well in bakes

like parkin and ginger cake.

MAPLE SYRUP

This amber syrup is made from the boiled

sap of the maple tree, native to the US and

Canada. It has a distinct honey-likelavour

and can be used in sweet or savoury foods.

It’s great on pancakes, wales, bacon

and eggs, or in stews and bakes. Look

for pure maple syrup, rather than the

cheaper maple-lavoured carob syrup.

AGAVE SYRUP

Also known as agave nectar,

this is a naturally occurring

syrup that’s similar in consistency

to honey, though slightly thinner and suitable

for vegans. It’s extracted from the agave plant

that grows mainly in Mexico and South Africa,

and is normally used as a sweetener rather

than an ingredient in its own right.

GOLDEN SYRUP

This deeply golden-coloured

syrup is essentially white sugar,

but in a dierent form. Thelavour

is light and caramel-like with a

slight acidity that balances the

sweetness. Golden syrup is best

known as the sauce at the bottom

of a steamed pudding or the base

of treacle tart, but it can also be

used as a drizzle over cakes and

bakeslavoured with citrus,

ginger and cinnamon.

Used in recipes and for drizzling on pancakes, bakes
and other treats, these syrups can be utilised in many
ways – here’s our quick guide

Every month, cookery assistant

Liberty Mendez shares her best tips

‘When you’re working with sticky

syrups or honey, lightly oil your

measuring spoonirst – the syrup

will slide othe spoon (rather than

stick to it), so you’ll waste less and

ind it a little easier to work with.’

TIPS FROM THE

GOOD FOOD TEAM

N E X T L E V E L K I T:

STAND MIXER

They come at a premium (and

take up a good amount of counter

spce), but if you’re a keen baker, a stand

mixer is almost essential. Many things

can be done by hand or with

an electric whisk, but enriched

doughs, Italian meringue and

buttercream are best made

with this bit of kit.