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