Shaping Sorbet & Ice Cream Ovals

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top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

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Ovals are best displayed in a fan or star shape against a background of brightly-colored sauce, fruit coulis or a plate of contrasting color. Serving spoons are used for shaping larger ovals, or tablespoons for smaller ones.

Dip the spoons in cold water. Use one to scoop a generous spoonful of ice cream or sorbet, scraping off the excess against the bowl. Use the second spoon to shape an oval, then to detach it, letting it fall on to a chilled plate.
A finished presentation of sorbet and ice cream ovals.