Passed-Around Desserts

These desserts share one of the service qualities of buffettype desserts: They are generally completely finished before service and ready to be displayed and eaten. There are, of course, exceptions to these guidelines in that some buffet desserts may be finished in front of the customer. This exception does not apply to passed-around desserts; they must be completely finished in the kitchen and never in the dining room, since the waitstaff must transport a tray or other service vessel with one hand or maybe two, leaving no room for manipulation of food. On the other hand, these desserts do not need to be completely stable at room temperature.