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Plates and Vessels

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By Francisco Migoya

Published 2008

  • About
This refers to any surface onto which a frozen dessert will be placed to be served. It can be any surface, as long as the following is considered:
  • It has to be cold enough to not melt the product on its way from the kitchen to the table. It should not be kept refrigerated or frozen, because this will cause an unsightly condensation on the plate. If the vessel is deep-frozen in a blast freezer, condensation will take longer to occur, but timing is of the essence. The consumer must be informed of this, because a wet finger or hand will stick to its surface. (Be careful, cold plate … very cold plate.)
  • It must be food safe, meaning that it won’t be a health hazard; for example, aluminum bowls or copper plates should not be used.
  • It should contain the frozen product. Desserts are usually eaten with one utensil (spoon or fork). Either the vessel should have a concave surface or the product should be served with other items that will keep the consumer from chasing his or her ice cream around the plate. The surface can be flat, but the frozen dessert has to stay in place or be easy enough to spoon off the plate with little or no work. Desserts should be a pleasure, not a chore.

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