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Zach’s La Bomba
Posted: 08 July 2010 01:06 AM   [ Ignore ]   [ # 16 ]
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Thanks! No, it is the full size recipe. If you look at the photo in the book, I think it is about the same ratio to the size of the berries.

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Posted: 08 July 2010 01:20 AM   [ Ignore ]   [ # 17 ]
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Hm, I guess I never looked that closely, I always looked huge to me grin

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http://quartercow.blogspot.com

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Posted: 10 July 2010 06:17 PM   [ Ignore ]   [ # 18 ]
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Thanks for the explanation, Matthew. I didn’t know there was a new book out. I’ll have to pick that up for myself.

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Posted: 10 July 2010 11:13 PM   [ Ignore ]   [ # 19 ]
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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!!!!!

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Posted: 11 July 2010 09:10 PM   [ Ignore ]   [ # 20 ]
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I made mine in the time frame given, but I ate the cake for several days. I thought it was just as good each day, so I think it could definitely be glazed a day or two before and sit in the fridge. The glaze looses some of the shine, but it is still really shiny. As far as freezing before glazing, I assume you could do that for several days as well.

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Posted: 11 July 2010 10:57 PM   [ Ignore ]   [ # 21 ]
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Thanks,  Matthew!  I’m considering it for a friend’s b’day in September, and I’m not sure what day I’ll need it on, so that’s really, reall helpful.  It’s good to know it’s internally stable—it’s hard to know what the middle is like or how it would ‘act’ from the picture.  I pictured an ‘eat it within an hour of cutting” sort of situation, so thanks again!!

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