11.   Serve in chilled bowls, garnished with cilantro sprigs.

12.   Serve in chilled bowls.

13.   Serve soup in chilled bowls sprinkled with croutons, scallion and reserved bacon.

14.   Serve the soup, preferably in chilled bowls, with the garnish in separate bowls on the side.

15.   Transfer the mixture to the chilled bowl, scraping sides of the bag.

16.   Using chilled bowl and chilled beater, whip heavy cream until soft peaks form, then fold it into the chilled and thickened custard.

17.   When risotto has absorbed most of the liquid and is slightly underdone, remove from heat, remove onion, and place risotto in large chilled bowl.

18.   Whip the cream in a chilled bowl until soft peaks form.

19.   Whip the cream in a chilled bowl until soft peaks are formed, then fold into the coffee mixture.