SERVING FROZEN DESSERTS
111. Frozen desserts offer an opportunity for variety in serving, because they occur in so many different forms. The method of serving depends, of course, on the nature of the frozen dessert, but any one of them that may be served from a large plate or dish is always attractive. This may be done, as has been explained, if the frozen mixtures are molded either as a single kind or as a combination of two or more kinds.
112. To remove a molded dessert from the mold before serving, first clean the mold thoroughly of ice and salt and wipe it dry with a cloth. Then remove the cover and allow it to stand for a few minutes in a warm place. This treatment will cause the outside of the frozen mixture to melt slightly and permit it to slip easily from the mold. A warm cloth or warm water is sometimes used to melt the surface, and it accomplishes the work more quickly; but when the mold is so treated it is likely not to look so well. As soon as the surface is a trifle soft, turn the mold out on a dish and serve it immediately.
113. Receptacles of numerous kinds are in use for individual servings of frozen desserts. Slices of ice cream cut from a brick mold and individual molds are usually served on a small plate about the size of a bread-and-butter plate. It may be placed directly on the plate, or a paper doily of the proper size may be put on the plate and the frozen dessert set on this. Sherbet glasses are much used for individual portions and are very attractive for this purpose, especially when they have long stems. Paper cases, such as those shown in Fig. 23, also make excellent receptacles for individual servings. They may be plain or fancy and are generally used to carry out a color scheme or a decorative idea. Meringues having the bottom removed and the center scooped out are sometimes used as cases in which to serve ice cream. These are made of egg white and sugar and baked in the oven. They are not difficult to prepare, as the recipes for them in Cakes, Cookies, and Puddings, Part 2, explain, and they are often garnished with whipped cream. All such receptacles are placed on a small plate either with or without a paper doily of the right size.
114. It is a little more difficult to serve desserts frozen in a freezer than those which an molded. However, there are numerous ways of garnishing and serving such desserts to add to their attractiveness. Candied fruits, such as cherries and pineapple, candied violet, mint, and rose leaves, maraschino and crème-de-menthe cherries, fresh strawberries, preserved cherries, strawberries, and other fruits, sliced peaches or bananas, whipped cream, toasted coconut, chopped nuts of different kinds, and various kinds of fruit sirups may all be used to advantage with these desserts. Fig. 24 shows ice cream served in a stemmed sherbet glass with grape juice and garnished with whipped cream and a maraschino cherry. Then, too, a chocolate sirup made by cooking sugar, water, and chocolate or sugar, milk, and chocolate may be served hot or cold over ice cream and similar desserts. Another excellent dip is made of any kind of fruit juice thickened with sugar. The marshmallow whip explained in Art. 54 may be made in any desirable color and then used alone or with a dip as a garnish for ice cream.
COLD AND FROZEN DESSERTS
EXAMINATION QUESTIONS
(1) Discuss briefly the value of desserts with meals.
(2) What points should be considered in the selection of desserts?
(3) What is the value of an attractive appearance in a dessert?
(4) (a) How do the general rules of cookery apply in the preparation of desserts? (b) Give an example.
(5) Of what value to desserts is: (a) a bland sauce? (b) a highly seasoned sauce?
(6) (a) Mention the proportion of eggs and milk for a custard. (b) Describe the method of making and baking plain custard.
(7) (a) Give a common test for determining when baked custard is done. (b) Give the test for soft custard.
(8) (a) How should pearl tapioca be prepared for cooking? (b) What should be its appearance when it has been cooked?
(9) How is gelatine prepared when it is to be used for desserts?
(10) Give the theory for the freezing of desserts.
(11) Give the proportion of ice to salt for: (a) ice cream; (b) sherbets; (c) ices; (d) frappés; (e) frozen punch; (f) frozen desserts that are packed and not turned to freeze.
(12) Describe the procedure in getting a mixture ready to freeze.
(13) To what is the increase in quantity during the freezing of a mixture due?
(14) How does the rate of speed in turning the dasher affect the freezing of a dessert?
(15) How can you determine when the mixture in a freezer is sufficiently frozen?
(16) What should be done in making a frozen dessert when the freezing has been completed?
(17) State the advantages and disadvantages of a vacuum freezer.
(18) What are: (a) ices? (b) sherbets?
(19) How is a mold of ice cream packed?
(20) Describe an original way of serving ice cream.