Aerated Still-Frozen Desserts: Reserving and use during Service

While aerated still-frozen desserts have a longer shelf life than machine-churned and pacotized frozen desserts (approximately 72 hours in a –10°C / 14°F freezer), it is important to take the necessary steps to prevent freezer burn, frost formation, and “freezer taste.” Keep these items covered at all times. It’s a good idea to keep them in a parchment paper~lined hotel pan with a Lexan plastic cover that must be kept on at all times (except, of course, when it is time to plate them). Depending on how many covers your establishment serves every day, break down the finished products into groups of ten, maximum. This way, the remaining desserts will be kept covered for a longer period of time, and exposure to higher temperatures, moisture, and condensation (which will result in frost formation directly on the dessert) will be significantly reduced.