Am I being thick (again) or is this dessert a contradiction in terms?
The Speculoos one was my favourite. Nick preferred the chocolate.
(If you Google translate “ferme et fondant” you get “firm basis”.)
I translated with Babel fish - got 'closed and fondant' and sveltesse was 'notebook'I think 'firm basis' is a mistranslation of 'solid bottom' which is what you get if you indulge in too much speculoos. We both LOVE speculoos, and Waitrose now sell it as a spread [smooth or crunchy] Very soon we shall both possess the 'solid bottom' !! xxx
Angela, that Speculoos spread is just wicked. And heavenly. And addictive, a bit like Nutella......and I thought you could only get it in France !!
This is a cooking question, I think, so I haven't a clue. But I'll taste it even if it's slightly infirm... as long as you make it.
I also got 'firm basing or fondant' as a translation so...... Have a good weekend Diane
Ken will know! It is most probibibalably one of these French food descriptions that defy translation... but I'll have the Speculoos first [with the new "we know how to use the broken biscuits and make people pay" sprinkle on Speculoos crumb that is on sale... twice the price of the biscuits!]... followed by the chocolate with La Borde Creme Cru on top... solid waistband rather than bottom I feel!! Certainly NO svelte body after those... Urp! Ooops, pardon!!
If it has 'Sveltesse' written on the pack, it's bound to be fattening.
Firm texture, but it melts in your mouth. That's what I think it means.
Thanks Ken, it makes sense, thinking about the "fondant au chocolat" dessert, which has a liquid or "molten" centre.These were firm, like a mousse, but melted in the mouth. Rather nice, actually !!
"Sveltesse" sounds like a brand of girdle - the sort of thing you see in the small ads in the back pages of Women's Weekly!- ... I'd need one if I ate too much of those desserts! Pauline