Ice cream, dessert and fruit bowls (6)

What sort of dessert glassware is available in this category?

The category primarily includes glass dessert bowls on a stem or a stable base. Individual models differ in capacity, height, bowl width and the way the surface is decorated.

These bowls can be used to serve:

• ice cream and sorbets,
• layered desserts,
• mousses and creams,
• fruit and fruit salads,
• jellies and puddings,
• desserts with whipped cream,
• yoghurts with granola and toppings,
• small sweet snacks.

Before purchasing, it is worth checking the capacity and dimensions of a particular ice-cream cup to ensure it suits standard portion sizes and the way the dessert is presented.

Ice cream cups

Ice cream cups should provide enough space for scoops of ice cream, sauce, fruit, whipped cream and other toppings. A wide bowl makes it easier to arrange the ingredients and enjoy the dessert comfortably with a spoon.

Depending on their capacity, they can be used to serve:

• single portions of ice cream,
• desserts consisting of several flavours,
• ice cream with fruit and sauce,
• sorbets,
• ice cream desserts with whipped cream,
• creations with biscuits, dried fruit and nuts, and sprinkles.

The cup should not be filled right to the brim. Leaving some space makes it easier to add decorations and reduces the risk of the dish getting dirty whilst being carried.

Glassware for layered desserts

Clear glass works well for desserts where the individual ingredients form visible layers. It allows you to showcase the differences in colour and texture of creams, fruit, sponge cakes, jellies and decorations.

Dessert glasses can be used to serve, amongst other things:

• tiramisu,
• panna cotta,
• fruit and chocolate mousses,
• mascarpone-based desserts,
• fruit jellies,
• layered yoghurt desserts,
• creams with crumble or sponge cake.

For layered desserts, it is worth choosing ingredients with contrasting colours and textures. The simple, transparent sides allow the inside of the dessert glass to become the main decorative element.

Cups for fruit and fruit salads

Dessert glasses can also be used to serve fresh fruit, fruit salads and light breakfast desserts. The transparent bowl showcases the natural colours of the ingredients well and allows you to control portion sizes.

These bowls are ideal for serving:

• seasonal fruit,
• fruit salads,
• fruit with yoghurt,
• fruit with whipped cream,
• desserts with granola,
• compositions with fruit and sorbet.

These bowls can be used for restaurant service, breakfast buffets, brunch or special occasions.

Dessert glasses for mousses, creams and puddings

Desserts with a smooth consistency require glassware that allows the product to be scooped up comfortably with a teaspoon. It is worth choosing models with a suitably wide opening and a rounded interior.

Dessert glasses can be used to serve:

• chocolate mousse,
• fruit mousse,
• custard and pudding,
• vanilla or coffee cream,
• chia-based desserts,
• creams with fruit and crumble.

The smooth surface of the dessert can be garnished with fruit, sauce, edible flowers, sprinkles, nuts or a small confectionery element.

How to choose the right capacity for a dessert bowl?

The capacity of the dessert bowl should be tailored to the type of dessert, the number of ingredients and the portion size served at the establishment. The bowl should provide space not only for the base of the dessert, but also for sauces, fruit and decorations.

Smaller dessert bowls are ideal for:

• small portions of ice cream,
• mousses and creams,
• panna cotta,
• tasting desserts,
• fruit and small snacks.

Larger models can be used for:

• elaborate ice-cream desserts,
• multi-layered compositions,
• fruit salads,
• desserts with whipped cream and toppings,
• portions intended to be shared.

A larger capacity does not always mean that a larger quantity of the product needs to be served. The empty space can be used for the aesthetic arrangement of ingredients and decorations.

The shape of the bowl and the presentation of the dessert

The shape of the bowl influences how the ingredients are arranged and how the finished dessert is perceived. Wide bowls provide a large surface area for decorations, whilst taller and narrower models help to highlight the layers.

When choosing, it is worth considering:

• the width of the upper rim,
• the depth of the bowl,
• the height of the entire bowl,
• the stability of the base,
• how easy it is to use a spoon,
• the amount of space needed for decoration,
• how the bowls are arranged on a tray.

Stemmed dessert bowls

Stemmed dessert bowls have an elegant appearance and help to visually elevate the dessert above the table surface. The stem also prevents direct contact between the hand and the bowl when carrying the dish.

Stemmed models are particularly suitable for:

• à la carte restaurants,
• patisseries and cafés,
• hotels,
• banquet halls,
• at weddings and receptions,
• and for serving elegant desserts.

Before purchasing, it is worth checking the height of the dish and ensuring it fits on shelves, in dishwasher baskets and when transported on a tray.

Dessert bowls with a stable base

Models with a short stem or a sturdier base can provide greater stability during busy service. They are ideal for heavier desserts, a larger number of toppings and in establishments with a high turnover of guests.

A stable base helps to reduce the risk of the dessert bowl tipping over whilst:

• arranging the dessert,
• carrying it on a tray,
• placing it on the table,
• eating the dessert,
• clearing away the crockery after service.

Decorative dessert glasses

Dessert bowls with geometric grooves or decorative patterns can further enhance the appearance of the dessert. The textured sides refract the light, highlighting the colour of the ice cream, fruit, creams and sauces.

Decorative glassware is well suited to:

• ice-cream desserts,
• classic-style compositions,
• cafés and patisseries,
• restaurants with elegant décor,
• special-occasion parties,
• vintage or glamour-style arrangements.

With a more ornate glass, it is best to limit the number of additional decorations so that the finished composition remains clear.

Clear glass as a setting for a dessert

Clear glassware does not impose its own colour scheme and can be used for various types of desserts. It allows the focus to remain on the ingredients and the precision of the composition.

Glass showcases the following particularly well:

• contrasting layers,
• colourful fruit,
• sauces and toppings,
• whipped cream and mousses,
• jellies,
• sprinkles and confectionery decorations,
• the texture of ice cream and sorbets.

Dessert glassware for restaurants and cafés

Dessert bowls are an important part of the equipment in establishments where desserts are a regular feature of the menu. A standardised glassware design helps to maintain a consistent presentation and makes it easier for staff to prepare standard portions.

This category is intended, amongst others, for:

• à la carte restaurants,
• cafés and patisseries,
• ice-cream parlours,
• hotels and hotel restaurants,
• bistros,
• catering companies,
• banquet and wedding venues,
• breakfast and dessert buffets.

Dessert buffet cups

Dessert glassware can be used at buffets, brunches, banquets and receptions. It allows you to prepare uniform portions in advance and display them attractively on platters, trays or buffet stands.

When planning a buffet, it is worth considering:

• the size of a single portion,
• the number of guests,
• how long the desserts will remain outside the cold store,
• the stability of the dessert bowls on display,
• the space required to set out the tableware,
• how the buffet will be restocked,
• the number of items needed for a changeover.

How to put together a set of dessert glasses?

The number and capacity of the dessert glasses should be determined by the menu, the number of seats and the frequency with which desserts are ordered. In establishments with an extensive dessert menu, it may be practical to use two or three sizes of glassware.

When putting together a set, it is worth considering:

• the most frequently ordered desserts,
• the standard portion size,
• the number of seats in the restaurant,
• the time needed to wash and prepare the glasses again,
• a spare set in case of breakages,
• available shelf space,
• the dimensions of the dishwasher racks,
• the possibility of purchasing the same model at a later date.

Washing dessert glasses

The washing method should be adapted to the recommendations on the specific product’s information sheet. It is advisable to remove any residue of cream, ice cream, chocolate and fruit as quickly as possible to prevent it from drying on the surface of the glass.

To minimise the risk of damage and water marks, you should:

• place the dessert glasses in racks suited to their height and diameter,
• maintain adequate spacing between the glasses,
• do not overload the dishwasher racks,
• use detergents designed for catering glassware,
• monitor water parameters and detergent dosage,
• regularly check the rims for chips,
• and take cracked or damaged glassware out of use.

Storing dessert glassware

Dessert bowls should be stored in a stable position, ensuring that their rims and bowls do not come into contact with other tableware. Do not nest one dessert bowl inside another unless the manufacturer has specified this method of storage.

When organising the back-of-house area, it is advisable to:

• adjust the height of the shelves to suit the dimensions of the glassware,
• set aside space for individual models,
• protect the glassware from knocking against metal parts of the shelving,
• ensure easy access to the most frequently used dessert glasses,
• avoid stacking the glassware in unstable piles,
• store clean glassware in a dust-free place.

What should you look out for before buying?

Before choosing dessert glasses, it is worth checking:

• the total capacity of the glass,
• the height and width of the bowl,
• the diameter of the rim,
• the stability of the base,
• how easy it is to use a spoon,
• the recommended washing method,
• the minimum order quantity,
• current availability and the option to top up the set.

Why choose glass dessert bowls?

• they showcase the colours and layers of the dessert to great effect,
• they allow for consistent portion sizes,
• they are ideal for ice cream, fruit, mousses, creams and jellies,
• they are available in various shapes and capacities,
• they are suitable for restaurants, cafés, patisseries, ice-cream parlours and hotels,
• they can be used at buffets, banquets and parties,
• the transparent surface does not detract from the dessert’s colours.

Choose ice-cream and dessert cups to suit your menu, portion sizes and the character of your establishment. Create an eye-catching presentation for ice cream, mousses, fruit and layered desserts.