Conservation and tasting

Art conservation and tasting of ice is relatively simple. But here are some tips to help you make a difference and to impress more than one!

The right temperature

Rule of thumb: ice cream, sorbets and ice creams can be kept in a freezer at -18 ° C for several months.

You do not have a freezer and you just bought an ice cream: Place it immediately in the freezer compartment of refrigerator. It can be kept that way for 24 hours.

The trick that makes the difference: 10-15 minutes before serving ice cream, sorbets and ice cream, remember to remove them from freezer to refrigerate. The texture and flavor will be better.
Similarly, remember that ice was too soft loses its charm.
After preparation, then remember to put the ice in the freezer quickly.

The right measure


Some landmarks never to deceive
It takes:
- 125 to 150ml per person
- 1 / 2 liter for 3-4 people
- 3 / 4 liter for 5-6 people

If the ice with fruit, meringue,
cream, cookies, there must be half a liter for 6 people.

A successful presentation

Do not dig the ice, but without the spoon horizontally by process level.
Always rinse the spoon to ice after every ball to avoid mixtures of perfumes.
Dry the spoon to prevent drops of water fall into the bins and turn into ice. Also with a spoon dry ice balls will not stick.

The ice also devour eyes

Some exotic fruits, fresh or frozen, mild chips, coconut or chocolate, a red fruit sauce, caramel, a cloud of whipped cream, an original cut ... nothing easier than to give her a quick single air ice and festive!