Hi Patti! I would make this minimum the day before so that all the flavors can meld together. But you can make it up to 2-3 days in advance. Just wrap tightly with plastic and keep it in the fridge until shortly before serving!

Hi Thea! Thank you so much for your comment. I completely understand your concern! I will reassure you that if you are a healthy person with a strong immune system (so not pregnant, a small child, elderly, on chemo, or anything of the sort) then you have a very low risk of getting sick from a raw egg yolk! The recipe only uses 2 spread out in many servings, so the amount of egg you're eating is very small. I recommend looking for pasteurized eggs at your grocery store, but if you can't find them, then I recommend organic and/or cage free eggs! Unfortunately I don't think there's a way to repeat the process at home. If you are wanting to avoid the egg yolks altogether, you are welcome to try making the cream without the eggs at all! I don't see why it would not still work. 🙂 Hope this helps!!