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Presenting Sorbets, Ice Creams, and Frozen Desserts

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By Anne Willan

Published 1989

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For a simple presentation, ice cream may be set into a square or round mold with an indented design, then easily unmolded on to a chilled serving dish. Even plainer is the tall, rounded mold intended for rich bombe mixtures. Sorbets can be served in stemmed glasses, in crisp “tulip” wafers  or in the gilded paper cups often used by caterers. Hollowed-out shells of lemons and other citrus fruits offer handy containers that may be frozen; just before serving, add a decorative green leaf.

To serve more than one flavor at once, ice cream and sorbet may be formed into balls with a scoop and piled in a coupe glass or shaped into ovals with two spoons and set in a star shape on a cold flat plate against a background of brightly colored sauce or fruit coulis. Sliced fruits may be added as garnish, with a sprig of mint, frosted fresh fruit or a candied violet as decoration. Many pretty frozen desserts—such as the multicolored slices of a bombe, or a frozen soufflé—need no additional decoration.

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