MP (see how quickly I catch on—LOL), there’s a pic of this in RHC. It says it serves 8-10, for whatever that’s worth.
Matthew, have you any idea how this can be made in advance? I know the glaze can be frozen for an extended period, but I think the book said you could freeze the mousse “up to 24 hours in advance.” Am I misunderstanding or can you not make this part any sooner than that? Also, if I wanted to serve this at, say, 2:00 pm, could I laquer it the day before, or must it be laquered closer to time that that? The book is sort of, but not totally, clear to me. Any thoughts on this? Thanks!!!!!