MOLDING FROZEN DESSERTS
108. After desserts have been frozen in the various ways that have been explained, they are often molded and then allowed to stand in ice and salt until they are well set. In this way, many attractive desserts can be made and numerous color schemes carried out. Some of the molds that are used for this purpose are shown in Fig. 20. The one in the center is known as a melon mold, and it is the one used in the preparation of the caramel mousse shown in Fig. 19. It may also be used for the molding of desserts that are already frozen. The mold to the left is known as a brick mold, and is much used for Neapolitan ice cream, while the small one to the right is an individual mold used for individual serving. Both the top and the bottom of the brick mold are in the form of covers that are removable. Directions for the molding of several desserts of this kind are here given and other frozen mixtures may be molded in a similar way.
109. NEAPOLITAN ICE CREAM.--A combination of an ice and two kinds of ice cream, usually of different colors, makes what is known as Neapolitan ice cream. Various ways of combining these are in practice; for instance, chocolate ice cream and strawberry ice cream may be combined with lemon ice, or strawberry and vanilla ice cream and orange ice may be used together. The ice creams and ices must, of course, be thoroughly frozen before they are packed in the mold.
Prepare the mold by placing a piece of oiled paper over the bottom cover and setting the mold in this. Then put a layer of ice cream of one color into the mold, as shown in Fig. 21, pack on top of this the second color of ice cream, and put the ice on top, or pack the ice between the two kinds of ice cream. Pack each layer tight and push the frozen mixtures well into the corners so that there will be no holes. Cover the top well with another piece of oiled paper, as shown in Fig. 22, place the cover on, and pack the mold into ice and salt, using a proportion of 2 to 1. Allow this to stand until it is well set. To serve, remove from the mold, cut slices from the brick, and place on plates, preferably those covered with paper doilies.
110. BOMBE GLACÉ.--A combination of an ice and a mousse or parfait mixture makes a delightful dessert known as Bombe glacé. Contrasting colors should be used if possible in order to make a beautiful dessert. This is usually made in a melon-shaped mold, but it may be made in a round mold, such as a tin can, if the can is perfectly water-tight.
Line the mold with an ice and fill the center with a mousse or a parfait. Place in a mixture of ice and salt and freeze. When it has become solid, turn out the entire mold on a suitable dish and serve it at the table.