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