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.
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.
