Parfait, Mousse And Biscuit Glace Recipe

These delicious ices are all frozen without stirring, the peculiar texture of each being occasioned by freezing whipped cream. They are always moulded, and sherbets are frequently combined with them, either as the lining of the mould or as a layer of filling.

Biscuit Glace And Individual Ices Recipe

Biscuit glacé are moulded in individual moulds and are often served covered with a meringue. Individual creams and sherbets alone or in combination are also served in paper boxes, in shells of meringue, or in baskets of nougat. They are also shaped in individual lead moulds in the form of fruits or flowers. As these latter are frozen very hard and cannot be served in perfection without standing some time, after being moulded, in some sort of an ice "cave," also as they are usually tinted quite carefully to simulate some particular object, they are generally considered too troublesome to prepare with home conveniences. Paper cases, after being filled, are set aside closely packed, in layers with paper between, in a receptacle closed tightly to keep out salt water, in ice and salt for an hour or more.