Frozen desserts
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Ice Cream Sherbets Sorbets Spooms. Granite Souffle Parfait Mousse. Frozen Desserts. Ice Cream. Dairy based dessert Composed of milk product, sweeteners, flavors, emulsifiers, and stabilizers 2 types Custard base : Crème Anglaise- eggs Philly style: Gums

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Frozen Desserts

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Frozen desserts

Ice Cream








Frozen Desserts

Ice cream

Ice Cream

  • Dairy based dessert

  • Composed of milk product, sweeteners, flavors, emulsifiers, and stabilizers

  • 2 types

  • Custard base: Crème Anglaise- eggs

  • Philly style: Gums

  • Both are churned to incorporate air

  • Overrun: Amount of air incorporated- Maximum = 100%



  • Total MSNF (Milk Solids Non Fat) should be minimum of 40%-

  • Fat and milk solid content (MSNF) is regulated by the FDA

  • Milk solids contribute to whipping quality of custard-Too high msnf and lactose will crystallize (known as sanding)

  • Fat content can vary depending on milk product used

  • Rated on :

  • Texture and smoothness

  • Mouth feel or body)

  • Richness and flavor



  • Sugar is most common

  • Honey,maple syrup and molasses are also used

  • When substituting honey for sugar reduce by 20%

  • Freezing reduces intensity of sugar-ice cream tastes less sweet than custard

  • Sugar helps keep product smooth and pliable

  • Too much sugar will prevent ice cream from freezing solid

  • Sugar content usually 15-20% of total weight

Frozen desserts


  • Yolks add color and enhance smoothness (due to natural emulsifiers)

  • Custard must be cooked to ensure bacteria is killed-cook much more and custard will break

  • Eggs do not affect freezing ability



  • Age custard before churning Chilled custard is used in machine.

  • Amount of air determines final volume

  • Overrun-amount of air in relation to base-100% max. by law

  • Overrun is related to total solid content- More solids= less overrun

  • Freeze as quick as possible

Factors affecting overrun

Factors affecting Overrun

  • Freezing equipment

  • Time in freezer

  • Amount of Custard in relation to freezer size-fill no more than 1/2

  • Amount of eggs

  • More eggs-less volume

  • Total solid content-40% produces 100% overrun

Philly ice cream

Philly Ice Cream

  • Uncooked-contain no eggs

  • Lacks natural emulsifiers found in eggs

  • Has slight grainy consistency

  • Always scald milk

  • Beat cream -fluffy texture

  • Can use thick fruit pulp-mango, papaya,or banana to improve consistency

  • Chocolate acts as smoothing agent-contains emulsifiers

  • Commercial brands add emulsifiers and gums-lecithin, carrageenan

Adding solids to ice cream

Adding solids to ice cream

  • Add after churning and before freezing

  • Fold in solids-Macerate dried fruits in liquer or syrup

  • Fresh: Poach lightly in syrup

  • For liquids-add in layers while putting in container

  • If marbling-add in layers as flowing

  • Liquid: Chocolate swirl-ganache

  • Extrude: Remove using spigot-place spoon in center of container and pull side to side to create swirl-do not overmix



  • Freeze at 6o or lower

  • Store at 6o -14o

  • Store in airtight container-will last 3-4 weeks

  • Must be tempered before serving

  • Tempering-Raise temp to 32-varies depending on type and quality of ice cream



  • Critical-We are using eggs

  • Use stainless steel equipment

  • Machine must be cleaned and sanitized after each use

  • Remove parts and sanitize

  • Use a bleach solution for other parts- 1 oz/gallon-<110o water temp



  • Made with dairy product and fruit juice or puree

  • Close to Philly ice cream when made without eggs

  • Always served as dessert



  • Composed of fruit juice or puree -may also be savory

  • Sorbets use a sugar base which freezes

  • Used for intermezzos-palate cleansers-also 1st course-Also called ices

  • Stabilizing agent may be needed

    Have a lower amount of solids and no emulsifiers-leads to less creamy texture and lower melting point

  • Spoom: Italian meringue is folded in to add volume

Syrup density

Syrup Density

  • Measured on Baume scale using Saccharometer

  • Baume for Basic Sorbet is 14o (3 water/1 sugar)

  • Baume for 1:1 syrup is 28o

  • Scale is 0-40o

  • Water temp is 65o , Warmer is 3o less

  • The saccharometer measures the density of a syrup. The sugar content needs to be adjusted because the sugar content of the fruit is unknown-General baume is 12-20o

  • When using spirits or liquers the sugar is controlled by the manufacturer



  • Used to prevent bleeding

  • Common ones are gelatin,pectin,agar agar, gum tragacanth

  • Gelatin-2 tsp per 1/3 cup water/quart sorbet

  • Pulp fruits require less or no stabilizer

  • Also true for Fruits that contain pectin



  • Type of dessert ice

  • Lower sugar content-frozen without churning 8-12o Baume

  • Frozen in shallow pan- agitated- then chipped off and served

  • Serve in chilled glass-thaws quickly

  • Can be savory

Unchurned frozen desserts

Unchurned frozen desserts

  • Parfait:Whipped cream is folded into a pate bombe

  • Souffle Glace:Italian meringue is folded into a pate bombe

  • Frozen Mousse:Pate bombe, Whipped cream, Italian meringue

    Tall mold is used-unmolded before serving

    Coupe:Ice cream or sorbet with sauce and other elements- cookies, candies, etc.- done a la minute

    Bombe:Round mold lined with ice cream, sorbet or sherbet- filled with parfait- frozen- unmolded

Dessert menu

Dessert Menu

  • Lemon tart

  • Chocolate sabayon

  • Crème Brulee Tart

  • Italian Rum Torta

  • Tira Misu

  • Tart Tatin

  • Dobos torte

Lemon tarts

Lemon Tarts

  • Base: Short dough- blind baked- thin sponge layer-syrup

  • Filling: Lemon Curd

  • Icing: Swiss Meringue- torched

  • Garnish: Candied lemon zest

  • Décor: Meringue rose- “ Citron” written with meringue

Chocolate sabayon

Chocolate Sabayon

  • Zabaglione- Italian – Whipped sabayon made with Marsala wine instead of dairy (Done over bain marie)

  • Base: Chocolate sponge flavored with marsala syrup

  • Filling: Sabayon Bavarian

  • Icing: Ganache ( 3:2)

  • Décor: Rosette topped with Crystallized grape

  • Garnish: Chocolate shavings on edge

Cr me brulee tart

Crème Brulee Tart

  • Base: Short dough- blind baked

  • Filling: Crème Brulee custard

  • Décor: Caramelized sugar on top

  • Crème chantilly border- if needed- Other?

Italian rum torta

Italian Rum Torta

  • Base: 2 layers vanilla sponge, 1 layer chocolate sponge brushed with rum syrup

  • Filling: Vanilla pastry cream, chocolate pastry cream- piped on alternate rings

  • Icing: Italian Buttercream

  • Décor:Combed sides; Rosette- topped with glazed cherry and angelica leaves

  • Garnish: Cover side edge with toasted sliced almonds

Tira misu torta

Tira Misu Torta

  • “Pick me up”- Expresso

  • Base: Vanilla Sponge( ladyfingers) soaked with coffee/Kahlua syrup

  • Filling: Mascarpone cheese Bavarian

  • Icing: Crème chantilly

  • Décor: Top- Rosette topped with Chocolate coffee cup runout Side- Chocolate dipped ladyfingers (1/2 of cookie)

  • Garnish: Top- Sifted cocoa and cinnamon mix

Tart tatin

Tart Tatin

  • Sisters Tatin

  • Base: Puff paste or short dough- docked

  • Filling: Caramelized apples

  • Served warm with crème fraiche

Dobos torte

Dobos Torte

  • Base: Vanilla sponge- 7 very thin layers - soak with frangelica flavored syrup

  • Filling: Chocolate buttercream- thin

  • Icing: Chocolate buttercream-combed

  • Décor: Caramel covered short dough triangles on double shell

  • Garnish- Croquant on edge

Today s production

Today’s Production

  • All Groups: Prep as per Dessert cycle

  • Group 1: Crème Anglaise- 1 qt. for Ice cream

  • Group 2: Chocolate ice cream

  • Group 3: Champagne Sorbet

  • Group 4: Crème Anglaise- 1 qt. for Ice cream

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