setting
Firming a mixture by chilling or by a gelling agent — custards, mousses, jellies, ganache, no-bake bases.
No note has been written for this technique yet. The recipes below tag it, and the backlog is tracked on needs attention.
Recipes using this
Heston Blumenthal's Lemon Tart
The version to make when the tart is the point of the evening rather than the thing after dinner. Everything that usually goes wrong — a soggy base, a filling that scrambles or weeps — is headed off by a step you can measure, and the whole thing is built in stages you can stop between.
White Chocolate and Ginger Cheesecake
Twenty minutes of work, no oven, seven ingredients, and the fridge does the rest overnight — the dessert to make when there are people coming and you want it finished the day before. It is Wagamama's, reverse-engineered.