Any of you pastry types selling these? Peach melba (Using a canned peach slice though) has been a decent seller for our banquet stuff, along with regular scoops of ice cream (sometimes with sauce and whip), I was hoping to get some more options. So far I know of three classics Peach Melba: vanilla ice cream, poached peach, raspberry sauce Coupe St Jauques: raspberry and/or lemon sorbet, kirsch macerated fruits Coupe Belle Helene: vanilla ice cream, poached pear, chocolate sauce, toasted almond bits. The problem we seem to be having is when we usually scoop the ice cream for the banquets on Mon-Tues for the rest of the week's functions. The cups are trayed on our oval banquet trays and covered with plastic wrap and stacked in the freezer. They are garnished just before the server takes them out. 1) Scooping the ice cream at the right temp. A lot of the times the ice cream is too hard, and the scoops look lumpy and ugly. Slows things down too. I think maybe it's a delivery issue, and the ice cream needs a day or two to "cure" in our walkin freezer before we scoop it. 2) The ice cream melts a little in the cup, ruining the appearence. 3) Skin formation. Due to bad wrapping? Any thoughts? PS. We also sell a lot of scoops of three flavor swirled spumoni in dark chocolate cups. Not quite a coupe, but they are popular.