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foxtrotzulu

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  1. foxtrotzulu
    I need to make a dessert 48 hours ahead and thought a tarte au citron might be a good choice. Will it survive OK for that long? Am I right that it’s best not to refrigerate it as the pastry will go soggy. would a lemon cheesecake be better? I don’t really have the option of doing any last minute cooking as facilities and time will be non-existent.
  2. foxtrotzulu
    Many thanks. Good advice. FZ
  3. foxtrotzulu
    Thinking of doing Dauphinoise for a dinner to accompany Boeuf Bourguignon / Boeuf en Daube next month but everything needs doing 48 hours in advance. No problem for the BB but how about the Dauphinoise? Prep (simmer) and then chill before cooking or cook fully and then chill before reheating. Thoughts?
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