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Still-Frozen Desserts
Appears in
Published 2008
The air mixed into ice cream by churn-freezing is important to its texture. Without this air, the ice cream would be hard and heavy rather than smooth and creamy. Desserts that are still-frozen—that is, frozen in a container without mixing—also must have air mixed into them in order to be soft enough to eat. In this case, the air is incorporated before freezing by mixing in whipped cream, whipped egg whites, or both.
Thus, still-frozen desserts are closely related to products such as Bavarians, mousses, and hot soufflés. These products are all given lightness and volume by adding whipped cream or an egg foam. In fact, many of the same mixtures used for these products are also used for frozen desserts. However, because freezing serves to stabilize or solidify frozen desserts, they don’t depend as much on gelatin or other stabilizers.
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