When I think about how limited a refrigerated display case can be, no matter how beautiful or high-tech it is, there are certain things that you cannot do (see post from Sunday May 31, http://www.thequenelle.com/2009/05/too-much-work.html ) the same way as with restaurant plated desserts, with a la minute components that are crisp, crunchy or otherwise susceptible to the harsh environment of a refrigerated case surrounded by moisture. So, sitting down to cry and lament this undeniable fact may be tempting but useless in the end. One item that until recently I thought was off limits was sauce, since any sauce after being exposed to the air, and especially cold, circulating air, tends to dry and form an off-putting skin on its surface, and eventually completely dry out into a crusty mess. The only way to stop that from happening is to enclose it... trap it, if you will. And laboratory pipettes are perfect for that. All you have to do is squeeze it on top of the dessert and eat it. No crusty sauce here. Besides I think they look great.