No, I am not including a recipe here. Just some savvy tips on how you can turn almost any dessert into a Do-Ahead Dessert. How? Well, some desserts cannot be tamed, no matter what. For example a hot soufflé must be served forthwith. But usually, if you read through a recipe carefully, you will note that there are steps that allow you to pause. So even if the recipe isn’t called a Do-Ahead Dessert, you might be able to turn it into one. With no further ado, consider the following:
- Any recipe that calls for refrigerator or freezer time in the midst of preparation means you can stop at that point and come back to it later. Take advantage of these rests – for you and the desert!
- Frozen desserts are your friend. Look for recipes for ice creams and sorbets, of course, but also seek out frozen soufflés, semi-freddo, frozen parfaits and the like.
- Any recipe with the term “icebox” must be made ahead and chilled. Use it to your advantage.
- Many desserts can be frozen. Many butter-rich cookies freeze well such as shortbread and chocolate chip cookies.
- Read our article on Freezing Cookie Dough, if you want to pause at that stage.
- Ditto for dense, rich brownies. They usually freeze very well. Double wrap in plastic wrap and then pop into a zip top bag for extra protection in the freezer.
- Pie crust freezes very well. Read one of our favorite all-time tips on freezer storage.
- Making pecan pies? Pumpkin pies? Did you know that the fillings can be made days in advance and refrigerated. Just bring to room temp before filling your pie shells.
- Many flourless chocolate cakes refrigerate and/or freeze very well. Quick to make, too.
- Trifles are a perfect dessert for this time of year. They getter better when they sit at least overnight! Try our Spiced Pear White Chocolate version.
- Or, our Gingerbread Trifle is always a hit on the buffet table as is our Pumpkin Latte rendition.
Now you are armed and ready to bake and create at your leisure!
No comments yet.