NEW! Google Custom Search

Loading

Accelerating overnight chilling

jocelyng's picture

Once again, I didn't read a recipe's instructions carefully enough.  I was supposed to make a lemon curd mousse cake yesterday and refrigerate overnight.  I need to serve it at 12:30 today, and I'm not finished yet.  Can I freeze it first for 1/2 hour to accelerate the chilling?


Thanks.


Jocelyn

RuthWells's picture

(post #63468, reply #1 of 4)

It's probably too late, Jocelyn, but yes, I would chill it down quickly in the freezer, stir it up, and then either fridge or icewater bath until it was absolutely chilled.


 


Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

http://www.pkdcure.org/Default.aspx?TabI...

jocelyng's picture

(post #63468, reply #2 of 4)

That's what I did.  I'm going to stick a knife in it to see how firm it is.  I have to cover it with extra curd anyway.


Thanks.


Jocelyn

pamilyn's picture

(post #63468, reply #3 of 4)

How about putting it in a snow bank? :)

The purpose of Art is washing the dust of daily life off our souls

jocelyng's picture

(post #63468, reply #4 of 4)

There are lots of places in the US where I could have done that!  Not in Northern CA, though.  I ended up making emergency lemon squares and DH brought the cake into work the next day.  It disappeared within 1/2 hour, he said.  That's a good sign!


Jocelyn