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‘Ice cream flower’ to grace Christmas tables in Europe

December 15, 2011

General Mills Corporate Communications

The French are famous for food and style, so it’s no surprise that French Christmas desserts are expected to look as good as they taste. In honor of its 50th anniversary, Häagen-Dazs commissioned Dutch designer Kiki Van Eijk to design its gâteau glacé (ice cream cake) for Christmas 2011.  haagen-dasz ice cream christmas creation   Called “Fleur de Glacé” (ice cream flower), the cake is the fourth annual ice cream cake created for the holiday season in France.

The cake is handmade at the flagship Champs-Éysées shop in Paris and distributed to select Häagen-Dazs shops in France, Belgium, Luxembourg and the Netherlands – and also to some shops in Germany for the first time.

Growing in France The annual ice cream cake also generates considerable media interest, resulting in more than 80 stories so far this year.

A recent survey showed that Häagen-Dazs has excellent and growing brand equity in France. It's now No. 1 among ice cream brands in France.

Customers are "epicurean and pleasure seekers," looking for new, unexpected and tasty creations. They want to have a never-before seen cake design that’s both stylish and tasty.The Christmas cake is like a little accessible jewel that customers can offer their families.

Inspired by ice crystals and mountain flowers Van Eijk, a young Dutch designer known for finding inspiration in beautiful everyday objects and details, has always been interested in food design, but had never worked with ice or ice cream before this project.

The cake she designed “is inspired by the very elegant forms of ice crystals and mountain flowers, like the famous edelweiss,” she explains. “The different petals of a flower are stacked on top of each other in a sculptural way. They represent an unconventional ‘iceberg.’”

The creations are available in two flavors chosen for their popularity in France:

  • The sun-yellow ice cream flower cake is made with macadamia nut brittle ice cream and mango sorbet, on a bed of hazelnut biscuit with a heart of passion fruit coulis.
  • The white ice cream flower cake is a marriage of caramel biscuit and cream, biscuits and vanilla ice cream, with a creamy caramel center laid on a bed of crunchy praline.

The 2011 holiday cakes, which serve six to eight, range in price from $42 to $57.

 

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