does anyone know if..in the june 2007 recipes- can the chocolate sauce that is to be dribbled over the horns be made ahead of time and rewarmed? and can the horn shells be filled frozen?
dreamy cream horns
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Welcome, jcrisp!
I'm far from an expert, one who is will chime soon, I'm sure, but I've had a little experience with this. The sauce can be made ahead and rewarmed, gently. I wouldn't be comfortable freezing these, though. In my own experience, whipped cream anything breaks down and becomes a new creature when frozen, which is why we always use that ![]() Perhaps someone who has had better luck than I will come along and offer advice! Enjoy the board PJ
PJ
I rec'd that issue yesterday and thought they looked so luscious. So old fashioned and so enjoyed to my memory.
and I thought such a novel technique too. But maybe that's the way you always make them, y'know wrapped around the mold like that
Cis
Cis
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Dale, YOU GOT YOURS BEFORE I GOT MINE?????
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rotfl.. I did, I did, Roxanne. How about that then. I feel so up to date and all.
well i made them- froze the shells (empty) made the chocolate sauce ahead of time- the outcome- yes they were delicious, i filled them just before serving, defrosted the shells that morning- would not recommend making the sauce ahead of time- it was nice and smooth the frist go around then got too thick and lumpy- all in all the gang LOVED them
jill
grreat feeling, isn't it Jill?? Thanks for doing the testing for all of us!
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Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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PJ
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