Cold Desserts & Ice Creams

Appears in

Published 1989

About

Dessers, appearing as they do at the end of a meal, must carry a clear message—subtle or simple, rich or light, as the case may be. Flavors should be pure: the sweet acidity of fruit or the intensity of chocolate. Above all, the eye must be caught by the appeal of colors and shapes, so the dessert forms a memorable finale.

First in this chapter come molded desserts—fruit gelatins, bavarian creams, charlottes, mousses and cold soufflés. Meringue follows, the inspiration of grand creations like vacherin—layered meringue with Chantilly cream—ice-cream and meringue coupes, as well as the famous snow eggs (Fr. oeufs à la neige). Frozen desserts include lush fruit sorbets, satin-smooth ice creams and fantasies such as parfaits, bombes, sundaes and the legendary baked Alaska. Still more ideas appear in the Pastry and Cookies chapter, and many of the gâteaux to be found in Cakes and Icings could double as desserts. Soufflé omelets and baked custards appear in Milk, Cheese and Eggs, while for a richer dessert, Sugar and Chocolate should be explored.