Breaking the Rules

October 14, 2009 served frozen served frozen

I must confess, I’m not a rebel. I have never been tempted to have my tongue pierced and I haven’t set off a fire alarm for a joke. But, recently, I discovered that there is indeed such a thing as a rule that was made to be broken. It was H that revealed it to me and we have never looked back. This rule is the misleading, if not downright cruel, one emblazoned on the side of pots of chocolate mousse reading ‘DO NOT FREEZE’. I don’t know about you, but to someone like me, that would sort of persuade me not to freeze what is a perfectly nice dessert…

And what a mistake that would be.

You might think I’m biased in favour of the frozen dessert (why I don’t know) but honestly, just try it. Pop a chocolate mousse in the freezer, close the door before you change your mind, then return after dinner and you will see it was completely worth it. Instead of the 30-second chocolate experience afforded by an unfrozen mousse, this lasts at least 67 seconds and is a delicious pot of frozen chocolatiness that you will want to repeat again.  If you have willpower, it might even last 5 minutes. A bit like a Frusi, you can always be in the mood for a frozen chocolate mousse – it’s light but chocolatey, cold but melting. Just a note: some mousses work much better than others. Sainsbury’s Be Good to Yourself Chocolate Mousse works very well; Cadbury’s Light Chocolate Mousse doesn’t quite have the smoothness you want – you may have to experiment a bit. Generally speaking, the higher the chocolate content, the greater the likelihood of success.

Sitting here far away from my cherished ice cream partner, I could just do with a cheering frozen chocolate mousse to rally my spirits. Unfortunately, my current abode does not boast a freezer (one of those experiences where you can scarcely imagine what a loss this is unless you have gone through it yourself) and I haven’t had any form of frozen dessert for two weeks. But you can, and must.


Frusís in happier times

Frusí was born several years ago in the freezer compartment of all reputable UK supermarkets. From an early age, it enchanted even the staunchest ice-cream-lovers with its tantalising offer of creamy frozen yoghurt on a bed of delicious cinnamony-oaty crumble, topped by zingy fruit combinations. In its short life as a member of the Walls family, Frusí underwent several transformations, with the introduction of new flavours – of which arguably the best was ‘Raspberry and Mango’.

Although Frusí was always understated in its approach, its charms were undeniable and its contribution to dessert life will be cherished for years to come by experts in the field. Indeed, one such expert lamented: “I simply cannot describe the impact of the traumatic disappearance of the Frusí. The world in general – and the dessert world in particular – has been left infinitely poorer by its loss.”1 Unlike many of its close relatives, such as the sorbet and fresh fruit, Frusí allowed its fans that hint of creaminess and biscuit one always secretly craves. However, Frusí also found time to be singularly virtuous as it was indeed a frozen yoghurt with fruit and oats and was, therefore, always justified after any meal. Frusí was immensely popular with friends. Indeed, it was never to be seen alone, sold – as it was – in packs of two.

Its disappearance has greatly shocked all those with taste buds who report having been unable to get in contact with Frusí since last spring. Some hope remains for those in Europe, where sightings of 3-packs of Frusís have been reported in freezer sections in Brussels. However, for those in the UK who have been left without Frusí, this is of little comfort. The knowledge that any attempt to bring Frusí back from a holiday to Europe would be doomed to fail, by Frusí’s very frozen nature, only makes it harder to bear. Instead, it only remains to salute the Frusí for its invaluable service during its fleeting life and to reflect on desserts gone by.



1 V, speaking earlier this year.