Molded Desserts

Appears in
Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

  • About
Desserts frozen in molds are perhaps the most spectacular of all frozen desserts. The molds themselves are often extraordinary and elaborate, and the internal engineering needed to ensure a stable result requires the layering of different styles of ice creams, sorbets, and other ingredients, which can lead to an interior as visually exciting as the exterior. Since a molded dessert needs to be soft enough to eat and cut while being firm enough to survive presentation and service, it is important to use a slow-melting ice on the outside, such as sorbet, and a softer one, like a parfait or spoom (a lighter, frothier sorbet), on the inside.