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Finishing (Plating)

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top 1000Frozen Desserts
Frozen Desserts

By Francisco Migoya

Published 2008

  • About
  • Develop a sense of urgency for service. Urgency doesn’t translate into serving slop for the sake of expediting quickly.
  • Use a warm scooping utensil to get a clean scoop or quenelle.
  • Make sure that you hold your scoops in hot running water (above 62°C / 145°F) for sanitary purposes and to obtain clean scoops or quenelles.
  • Always use cool plates. Refrigerated or frozen plates will develop condensation on the surface, which affects the look. It literally looks like what it is, a plate right out of the refrigerator.
  • Quenelles and scoops typically need to be anchored down to a plate to keep them from sliding around. Use a flavor or ingredient that makes sense with the flavor of the quenelle and the rest of the dessert (like cocoa nibs for chocolate ice cream).
  • As soon as a quenelle goes onto the plate, make it fly out of the kitchen. It should be the last item to go on the plate, unless there is a garnish that goes on top of it.
  • Most food tastes better if it’s not too cold. Consider the items on your dessert that can be reserved at room temperature during service without becoming a health hazard.
  • Always temper still-frozen items for 3 to 5 minutes before serving so they will be frozen but easy to eat. Torch them for 2 to 3 seconds to get rid of the frost that might cover the dessert (do not torch if the dessert is covered in chocolate spray, otherwise it will melt). It is always better to have the customer wait for a few minutes for the dessert to reach its ideal consistency than to serve them a rock hard product.
  • Temper frozen entremets for 10 to 15 minutes before serving. Test the cakes to see if they are ready to serve by sliding a long, thin pin through them. If it slides in easily, it is ready to serve.
  • Always make sure that your work surfaces are clean. The visible side of the plate may be clean, but if the base of the plate is not, it will leave a smudge on the tablecloth after the plate has been cleared. It can leave a bad impression on the customer.

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