The hot weather is really affecting a lot of our desserts, especially the refrigerated ones. Room temperature is quite high lately, to the point that some ingredients are not functioning properly. Our article today will explore the problems of ingredients and dessert temperatures and how to solve it.

Q: Hi Jun Jun and Adoree, it has been very hot. For Easter, I made some chocolate mousse but it didn’t come out the same as what we were used to. The cream did not want to whip, but even without the body I still used it and mixed some gelatine mixture into it. What can I do to remedy this problem? The taste was still the same though. (Betty of Bulacan)

Jun Jun: It is very important, when making any type of mousse, for the heavy cream to be cold so that it whips properly. With this, the fat granules will become stable much easier, remember that fat is stiff and solid when cold. The addition of a gelatine mixture will also safeguard the texture and the non-melting properties of your mousse. Remember to bloom the gelatine powder first, then heat it until powder is fully melted, then cool it before adding to the base mixture. The gelatine solution should have the same temperature as the mixture you are adding it in. Storing it longer in the chiller or refrigerator will make sure that it stays longer in a hot area. It will also be beneficial if you put the mousse in smaller containers, so it can set faster. Last, don’t bring out the mousse too soon, just present it when your guests start looking for the dessert.

Adoree: Betty, the next time your cream doesn’t want to cooperate, put a bowl of ice under the bowl of cream and continue to beat it until it whips. The cream has to be cold enough for it to whip.

Q: Due to the very warm weather, the butter we use in certain recipes melts really fast. Our cookies are spreading considerably because of the butter. How do we keep our butter from melting and our cookies from spreading? (Giselle of Quezon City)

Jun Jun: It is best to put your butter in the freezer and cut it into pieces while hard. It is also best to start the creaming process at this time, it would be best to do this with a standing mixer but a hand mixer will do. Try to do the baking procedure in a cool kitchen, if possible. I remember that Adoree once recommended to one of our readers to place her cookie batter in the freezer overnight before baking the cookies so it doesn’t spread out. Also, give the batter a break by putting it in the freezer in between the making of cookies on a per tray basis.

Adoree: My partner knows me well, put the cookie dough in the refrigerator to let it set before forming it. You may do a second chilling after forming the dough just to make sure the dough is chilled before you bake it.

Q: Baking in a warm kitchen is really becoming a problem, especially now that height of summer is here. Jun Jun and Adoree, even making pie dough has become a problem? How do I stop my butter from melting? (Sabrina of Quezon City)

Jun Jun: The best place to bake is really an air-conditioned kitchen, where everything is cold. Since we don’t have the monetary status and the maintenance resources for this, it falls on how to treat ingredients. The best method for your pie dough is to use cold ingredients, put the flour, water, and fat in the freezer for two to three hours before cutting in the fat. But, make sure that the temperatures do not drop, so moving the dough in and out of the freezer is a must. Resting the dough in the refrigerator or freezer should be done longer than 30 minutes.

Adoree: The remedy would be to freeze or chill the ingredients, specifically the butter, once it starts to melt at any point during the preparation. Then, chill the dough until it hardens; this will take a little longer than usual. You have to feel the dough to make sure the butter has hardened before you proceed with the rolling out and baking.

Q: Summer is a time to go out of town, what do you suggest we bring? It has become very warm lately and we are scared that some of the items we bring might spoil during travel. (Maria of San Juan)

Jun Jun: A general rule for desserts that will be traveling is to keep them in the freezer a few days before you leave. Also, keep it in the cooler during the whole trip so it doesn’t have the opportunity to thaw out. However, cakes or desserts with pastry cream and fruit in them spoil faster, and plain cakes spoil really fast so make sure to use all your senses when checking if a certain dessert is no longer edible. Check for bad smells, certain discolorations, and sour tasting fruits which should be sweet or bland tasting. It is best to bring fresh fruits, since these don’t spoil at all. Also, why don’t you just make a simple dessert when you get to the venue, keep it in the chiller or refrigerator, and bring it out only a few seconds before it is eaten?

Adoree: Maria, there are a lot of options actually; it is all a matter of preference. I think desserts that melt are a no-no. The first thing that came to my mind was leche flan or crème caramel. This will not melt nor will it spoil easily, and this can be served at room temperature.

Q: Should a chocolate cake that has a fudge icing and that doesn’t have to be refrigerated be kept in the fridge during this warm weather? (Sam of Quezon City)

Jun Jun: We have tons of questions like this. A chocolate cake with fudge icing can last at room temperature for about two to three days. But, during this hot weather, it would be best to refrigerate it. There are some chocolate cakes that have a pastry cream type of filling that has milk and eggs which will spoil faster than the cake so please keep it cold at all times. My best suggestion is to keep it refrigerated, and then just microwave the cake for less than 20 seconds for it to have a more natural taste and texture.

Adoree: If the filling used is also the same as the frosting, then I think it can keep for around three days, longer than that, I cannot say. With the present weather, almost everything is at risk of spoiling when left at room temperature. I agree with my partner; refrigerate for better storing.