Chef Forum banner

Pot de Creme, Mousse or Custard served at room temperature

1K views 1 reply 2 participants last post by  fablesable 
#1 ·
I want to serve pot de creme, mousse or custard for an event, but whatever it is has to be stable at room temperature, as the desserts will be put on a dessert bar to be available throughout the meal.  I think the pot de creme would be the most likely to turn to soup, rather than remaining thick.

Any thoughts on being able to keep any of these nice and thick once they inevitably come to room temperature?  

Thank you!
 
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top