Fruit pies, ice cream, and fresh berry salads are summer staples, and you’ll never catch us turning any of those down. But even in the summer, the occasion may arise where you want to crank it up a notch. Whether it’s a bridal shower, anniversary party, or late-night after-party, a dessert buffet can be a fun, easy way to mark a special occasion.
Preparing a dessert buffet The Culinary Institute of America way requires less work than you might think. With just a little advance planning (and an empty freezer), you can wow your guests with an array of sweet treats and eye-popping details.
Since the summer heat can present a special challenge when serving frozen or chilled desserts, we’ve created a clever way to keep your desserts cold without the eyesore of an ugly ice bath. Decorative ice bowls studded with garnish-like vibrant fruit slices or edible flowers are show stopping centerpieces that are as functional as they are elegant.
To create these bowls, just choose two metal bowls (glass and plastic may crack as the water freezes), one of which is smaller than the other. Fill the larger bowl with water and place the second bowl inside of it. Using masking tape, tape an “X” over the top of the two bowls, to hold the smaller bowl in place. Freeze for at least 24 hours, or until the water is frozen solid. Run the bowl (not the ice) under warm water or wrap in a warm towel to release the ice from the bowls.