POPULAR ICE CREAM DESSERTS!
Parfaits are made by alternating layers of ice cream and fruit or syrup in tall,
narrow glasses. They are usually named after the syrup or topping. For
example,a chocolate parfait has three scoops of vanilla or chocolate ice cream
alternating with layers of chocolate syrup and topped with whipped cream
and shaved chocolate.
Sundaes or coupes consist of one or two scoops of ice cream or sherbet
placed in a dish or glass and topped with any of a number of syrups, fruits,
toppings, and garnishes.They are quick to prepare, unlimited in variety, and as
simple or as elegant as you wish—served in an ordinary soda fountain glass or
in a silver cup or crystal champagne glass.
Coupes are often elegant, attractively decorated desserts.Many types have
been handed down from the classic cuisine of years ago. The following are
some classic coupes and similar desserts that are still popular today.
Coupe Arlesienne In the bottom of the cup, place a spoonful of diced
candied fruits that have been soaked in kirsch.Add a scoop of vanilla ice
cream, top with a poached pear half, and coat with apricot sauce.
Coupe Black Forest Place a scoop of chocolate ice cream in the cup
and add sweet,dark cherries flavored with a little cherry brandy. If desired,
add a few chopped walnuts.Decorate with rosettes of whipped cream and
shaved chocolate.
Coupe Edna May Top vanilla ice cream with sweet cherries. Decorate
with whipped cream mixed with enough raspberry purée to color it pink.
Coupe Gressac Top vanilla ice cream with three small almond
macaroons that have been moistened with kirsch. Top with a small
poached peach half, cut side up, and fill the center of the peach with red
currant jelly. Decorate with a border of whipped cream.
Coupe Jacques Place a scoop each of lemon sherbet and strawberry
ice cream in a cup.Top with a mixture of diced, fresh fruit flavored with
kirsch.
Coupe aux Marrons Top vanilla ice cream with candied chestnuts
(marrons glacés) and whipped cream.
Coupe Orientale Place diced pineapple in the bottom of the cup and
add pineapple sherbet.Top with apricot sauce and toasted almonds.
Peach Melba Top vanilla ice cream with a poached peach half covered
with Melba sauce and topped with slivered almonds.
Pear Belle Hélène Top vanilla ice cream with a poached pear half
covered with chocolate sauce and garnished with toasted, sliced almonds.
Among other popular ice cream desserts mentioned earlier in this book
are Meringues Glacées and Frozen Éclairs and Profiteroles.The
popular festive dessert called Baked Alaska is discussed in the following
procedure. Although no one is surprised by it any more, one of the classic
names for this dessert is Soufflé Surprise, so called because it looks like baked
whipped eggs on the outside but is frozen inside.
narrow glasses. They are usually named after the syrup or topping. For
example,a chocolate parfait has three scoops of vanilla or chocolate ice cream
alternating with layers of chocolate syrup and topped with whipped cream
and shaved chocolate.
Sundaes or coupes consist of one or two scoops of ice cream or sherbet
placed in a dish or glass and topped with any of a number of syrups, fruits,
toppings, and garnishes.They are quick to prepare, unlimited in variety, and as
simple or as elegant as you wish—served in an ordinary soda fountain glass or
in a silver cup or crystal champagne glass.
Coupes are often elegant, attractively decorated desserts.Many types have
been handed down from the classic cuisine of years ago. The following are
some classic coupes and similar desserts that are still popular today.
Coupe Arlesienne In the bottom of the cup, place a spoonful of diced
candied fruits that have been soaked in kirsch.Add a scoop of vanilla ice
cream, top with a poached pear half, and coat with apricot sauce.
Coupe Black Forest Place a scoop of chocolate ice cream in the cup
and add sweet,dark cherries flavored with a little cherry brandy. If desired,
add a few chopped walnuts.Decorate with rosettes of whipped cream and
shaved chocolate.
Coupe Edna May Top vanilla ice cream with sweet cherries. Decorate
with whipped cream mixed with enough raspberry purée to color it pink.
Coupe Gressac Top vanilla ice cream with three small almond
macaroons that have been moistened with kirsch. Top with a small
poached peach half, cut side up, and fill the center of the peach with red
currant jelly. Decorate with a border of whipped cream.
Coupe Jacques Place a scoop each of lemon sherbet and strawberry
ice cream in a cup.Top with a mixture of diced, fresh fruit flavored with
kirsch.
Coupe aux Marrons Top vanilla ice cream with candied chestnuts
(marrons glacés) and whipped cream.
Coupe Orientale Place diced pineapple in the bottom of the cup and
add pineapple sherbet.Top with apricot sauce and toasted almonds.
Peach Melba Top vanilla ice cream with a poached peach half covered
with Melba sauce and topped with slivered almonds.
Pear Belle Hélène Top vanilla ice cream with a poached pear half
covered with chocolate sauce and garnished with toasted, sliced almonds.
Among other popular ice cream desserts mentioned earlier in this book
are Meringues Glacées and Frozen Éclairs and Profiteroles.The
popular festive dessert called Baked Alaska is discussed in the following
procedure. Although no one is surprised by it any more, one of the classic
names for this dessert is Soufflé Surprise, so called because it looks like baked
whipped eggs on the outside but is frozen inside.
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