Not exact matches
- While the cake is still warm, combine the remainder of the
reserved apple
juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar
in a small sauce
pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this
juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.
Make the mushroom stock (I used a Knorr stock cube) and mix
in the
reserved pan juices, soy sauce, Worcestershire sauce, cornflour and English mustard.
Just whisk
in a little gelatin with some
reserved cold broth, use the rest of the broth to deglaze your
pan after roasting a cut of meat or vegetables, bring to a boil, add any seasonings / herbs you like (we like mustard and fresh herbs or a splash of wine or apple
juice), reduce heat to a simmer and add
in the gelatin cold broth mixture.