Cake surrounding creamy fruit mousse promises the best of old-world elegance. But it doesn’t matter how gorgeous it looks if the filling is rubbery and the cake is tough.
Test cook Dan Souza demonstrates how to make a Simple Pot-Au-Feu at home. Then, test cook Bridget Lancaster uncovers the secrets to the perfect Raspberry Charlotte.
The rich broth and tender meat and vegetables that define this French classic should be an easy way to feed a crowd. Why do so many recipes turn it into an ordeal?
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