There are quite a lot of recipes ending with 'Put it in the fridge for a couple of hours'. I've had this with tiramisu, chocolate mousse, panna cotta to name a few. All of these have ingredients like ...
I was always wondering, why there's no gradient of doneness visible on the cuts of bigger breads. For example: This one was made in the baking form, it has a thin visible crust, but after that the ...