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By Anne Willan
Published 1989
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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