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Still-Frozen Desserts
Appears in
By Culinary Institute of America
Published 2015
Still-Frozen Desserts are always molded and have more air and sugar than churned frozen dessert—this keeps them softer. A small percent of gelatin can be added to prevent them from melting too fast.
The air incorporated into the base of a frozen dessert gives it a light, smooth, spoonable texture. With still-frozen desserts, the air is incorporated before freezing rather than during as it is for churned frozen desserts. Air is incorporated into these frozen desserts as in the preparation of a mousse: Aerated ingredients such as whipped cream, meringue, or beaten egg yolks are folded into a flavored base mixture just before it is deposited into containers and frozen.