DESSERTS

Dessert: dessert or pudding is a course that typically comes at the end of the meal.it can either be hot or
cold.

CLASSIFICATION OF DESSERTS

There are many types of dessert:

1. Egg-based desserts: baked egg custard, crème caramel

Egg custard mixture provides the chef with a versatile basic set of ingredients that covers a wide
range of sweets. Often the mixture is referred to as crème renversée. Some examples of sweets
produced using this mixture are:
• crème caramel
• bread and butter pudding
• diplomat pudding
• cabinet pudding
• queen of puddings
• baked egg custard.
Savoury egg custard is used to make:
• quiches
• tartlets
• flans.
When a starch such as flour is added to the ingredients for an egg custard mix, this changes the
characteristic of the end product.
Pastry cream (also known as confectioner’s custard) is a filling used for many sweets, gâteaux,
flans and tartlets, and as a basis for soufflé mixes.
Sauce anglaise is used as a base for some ice creams. It is also used in its own right as a sauce to
accompany a range of sweets
INGREDIENTS FOR EGG CUSTARDS
Eggs
Egg yolk is high in saturated fat. The yolk is a good source of protein and also contains vitamins
and iron. The egg white is made up of protein (albumen) and water. The egg yolk also contains
lecithin, which acts as an emulsifier in dishes such as mayonnaise.
• Eggs act as a texture agent in, for example, patisseries and ice creams.
• They intensify the aroma of pastries like brioche.
• They enhance flavours.
• They give volume to whisked sponges and batters.
• They strengthen the structure of preparations such as sponge cakes.
• They act as a thickening agent – in crème anglaise, for example.
• They act as an emulsifier in preparations such as mayonnaise and ice cream.
 • They act as a stabiliser – in ice cream,
Milk
Full-cream, skimmed or semi-skimmed can be used for these desserts. Milk is a basic and
fundamental element of our diets throughout our lives. It is composed of water, sugar and has a
minimum of 3.5 per cent fat. It is essential in an infinite number of preparations, from creams,
ice creams, yeast doughs, mousses and custards to certain ganaches, cookies, tuiles and muffins.
A yeast dough will change considerably in texture, taste and colour if made with milk instead of
water
Cream
Cream is often added to egg custard desserts to enrich them and to improve the feel in the
mouth (mouth-feel) of the final product. Indeed, it is used in many recipes because of its high fat
content and great versatility. Cream is the concentrated milk fat that is skimmed off the top of
the milk when it has been left to sit.. Whipping and double cream may be whipped to make
them lighter and to increase volume. Cream will whip more easily if it is kept at refrigeration
temperature. Indeed, all dairy products must be kept in the refrigerator as they present the
perfect medium for the growth of micro-organisms. Handle these products with care and
remember that they will also absorb odour. Never store near onions or other strong-smelling
foods

custard powder
Custard powder is used to make custard sauce. It is made from vanilla-flavoured cornflour with
yellow colouring added, and is a substitute for eggs. The fat content is reduced when made
using semi-skimmed milk as opposed to full-fat milk.

Points to remember
• Always work in a clean and tidy way, complying with food hygiene regulations.
• Prevent cross-contamination occurring by not allowing any foreign substances to come into
contact with the mixture.
• Always heat the egg yolks or eggs to 70°C, otherwise use pasteurised egg yolks or eggs.
• Follow the recipe carefully

Salt
Salt considerably enhances all preparations, whether they be sweet or salty. It is a good idea to
add a pinch of salt to all sweet preparations, nougats, chocolate bonbons and cakes to intensify
flavours. Salt softens sugar and butter, activates the taste buds and enhances all aromas

2.steamed puddings: Christmas pudding, treacle sponge.

3. meringue based pudding: parlor baked Alaska

4. milk puddings: rice pudding, semolina

5. pastry desserts: profiteroles, lemon meringue pie.

6. frozen dessert: ice cream, sorbet.

7. fruit based: fruit salad, baked apples.

Others are. Different types of desserts there is banana pudding, banana split

strawberry, cream pie, banana muffins banana pie, apple pie.

Dessert can either be hot or cold.

Dessert is a meal a complement the courses that precedes it is served after the main meal is made from
quality ingredients and it is attractively decorated and presented.

Desserts can be produced and presented at a minimal cost and therefore allow a high margin profit. Are
usually the last course and leaves one with a memorable impression of the establishment for lunch or
dinner when planning the dessert the basic principles of menu planning must be remembered

Ingredient used.

-vary the method of cooking e.g. bake, steam, and chill

-balance the texture, flavour and colour.

-have a rich and plain cake.

CLASSIFICATION OF DESSERTS.

1. ices Includes ice creams, gelatine, sorbets.

2. starch thickened desserts. Includes rice pudding, commercial based custards sago puddings are
prepared from cereals products e.g. rice corn starch arrow root, sago, tapioca, semolina etc.
3. Egg based dessert. Includes meringue, mousses custard and snows. Eggs have important physical
properties that make them useful ingredients in dessert making.
4. Gelatine based dessert. E.g. jellies cheese cakes. Gelatine is a powder that is obtained from bones
of animals gelatine is mixed with hot water to dissolve the granules before it is added to dessert
mixture. Special points when you are making gelatine:
• The normal ratio is 4g of gelatine from every 100ml of liquid.
• Extra gelatine should be allowed when sugar or acid are added
 Too much gelatine will give a tough rubbery product if fridge added 25% extra gelatine.
 • To turn out gelatine desserts wet the moulds always.
 • Acid fruits e.g. pineapple, orange should be pre-cooked before added into gelatine
mixture.
5. Fruit dessert E.g. fruit salad, fruit compote, poached fruits in pies or fritters fresh and cooked fruits
make a lighter refreshing meal. Always remove cores, pips, stones or any bruised fresh before
stewing or poaching fruits. Fruits suitable for stewing includes peas and apples, apricots,
peaches,cherries,rhubarbs,pineapples etc. • Cheese platter. Either one or two types of cheese can
be served for individual platter cheese should be served on plate garnished with vegetables salad
e.g. celery, radishes, carrots, onions, etc. And of selection of sliced fruits to create colour. The
cheese platter can be wooden, glass, ceramic and can be lined with lettuce leaves

Fruit-based recipes
Quality requirements and purchasing points
Fresh fruit should be:
• whole and of fresh appearance (for maximum
flavour the fruit must be ripe but not
overripe)
• firm, according to type and variety
• clean, and free from traces of pesticides and
fungicides
• free from external moisture
• free from any unpleasant foreign smell or taste
• free from pests or disease
• sufficiently mature; it must be capable of being handled and travelling without damage
ree from any defects characteristic of the variety in shape, size and colour)

DESSERT SAUCES
Sauces enhance desserts by both their flavour and their appearance, just as savoury sauces enhance
meats, fish, and vegetables. Crème anglaise, chocolate sauce, caramel sauce, and the many fruit
sauces and coulis are the most versatile.
One or another of these sauces will complement nearly every dessert.

EXAMPLES OF DESSERT SAUCES

Caramel sauce:
A proper caramel flavour is a delicate balance between sweetness and bitterness. As sugar cooks
and begins to change colour, a flavour change will occur. The darker the sugar, the more bitter it
will become. Depending on the application for the finished caramel, it can be made mild or strong.
At this point, a liquid is added. This liquid will serve several roles: it will stop the cooking process, it
can add richness and flavour, and it will soften the sauce.
The fluidity of the finished sauce will depend on the amount of liquid added to it, and the
temperature it is served at.
Dairy products, such as cream, milk, or butter, will add richness; use water for a clear sauce; use
fruit purées to add different flavour elements.

Chocolate sauce:
Sometimes called fudge sauce, chocolate sauce is generally made from cream (or milk), butter, and
chocolate, and can be served hot or cold. The proportion of each of the ingredients will affect the
thickness of the final product.

Compote:
French for “mixture,” a compote is cooked fruit served in its own cooking liquid, usually a sugar
syrup. Compotes can be made with fresh, frozen, or dried fruits, and served hot or cold.

Coulis:
French for “strained liquid,” a coulis is most often an uncooked, strained purée. Flavours remain
pure, and the colours bright. One of the drawbacks of using a coulis is that it may separate quickly
when used as a plating sauce. It’s best to use à la minute.

Crème anglaise:
French for “English custard,” crème anglaise is a rich, pourable custard sauce that can be served hot
or cold over cake, fruits, or other desserts. Made with eggs, sugar, and milk or cream, it is stirred
over heat until it thickens into a light sauce. However, it’s a delicate operation: too much heat turns
it into scrambled eggs! It should not get above 85°C (185°F) during the cooking process. Vanilla is
the classic flavouring, but coffee, spices, chocolate, or liqueurs can be added. With additional yolks
and heavy cream, it becomes the “custard” used for French ice cream. With additional yolks,
gelatin, whipped cream, and flavouring, it becomes Bavarian cream.

Curd:
A curd is creamy and fruit based, with citrus and berry flavours being the most popular. Made from
fruit juices, eggs, butter, and sugar cooked in a process similar to crème anglaise, curds can be thick,
pourable sauces or spreads.

Fruit butter:
Fruit butter is a spread made from whole fruits, cooked, reduced, and puréed (if you don’t want any
chunks in it) until very thick. It does not contain any butter; the term refers to the consistency.

Fruit sauce: A fruit sauce is a fruit purée, cooked and thickened with a starch. It is normally served
cold.

Hard sauce: This traditional sauce for Christmas pudding, or any steamed pudding, is made by
combining butter, sugar, and flavourings, often liqueurs. It is normally piped into shapes and chilled,
then placed on the warm dessert just before serving.

Sabayon:
Sabayon is a mixture of egg yolks, flavouring, and sugar beaten over simmering water until thick,
then beaten until cool. It is traditionally flavoured with sweet white wine or liquor, then served over
fresh fruit and grilled (when it is called a gratin). The Italian version of this is called a zabaglione and
is flavoured with Madeira wine.

Whipped cream:
This very popular dessert topping can be served plain, sweetened, or flavoured. Crème chantilly, a
classic version of this, is a combination of whipped cream, sugar, and vanilla.

Applying dessert sauces Except in the case of some home-style or frozen desserts, sauces are
usually not ladled over the dessert because doing so would mar the appearance. Instead, the sauce
is applied in a decorative fashion to the plate rather than the dessert. Many different styles of plate
saucing are available. Pouring a pool of sauce onto the plate is known as FLOODING. Although plate
flooding often looks oldfashioned today, it can still be a useful technique for many desserts.

Flooded plates can be made more attractive by applying a contrasting sauce and then blending or
feathering the two sauces decoratively with a pick or the end of a knife. For this technique to work,
the two sauces should be at about the same fluidity or consistency. Rather than flooding the entire
plate, it may be more appropriate for some desserts to apply a smaller pool of sauce to the plate, as
this avoids overwhelming the dessert with too much sauce. A variation of the flooding technique is
outlining, where a design is piped onto the plate with chocolate and allowed to set. The spaces can
then be flooded with colourful sauces. A squeeze bottle is useful for making dots, lines, curves, and
streaks of sauce in many patterns. Or just a spoon is needed to drizzle random patterns of sauce
onto a plate.
Another technique for saucing is applying a small amount of sauce and streaking it with a brush, an
offset spatula, or the back of a spoon. Sauces are a great way to highlight flavours.

Choose ones that will create balance on the plate, not just for colour, but with all the components.
A tart berry sauce will complement a rich cheesecake or chocolate dessert because sourness (acid)
will cut through fat, making it taste lighter than it is.
A sweet sauce served with a sweet dessert will have the overall effect of hiding flavours in both.
Hold back on sweetness in order to intensify other flavours. Many modern presentations may have
a minimal amount of sauce. Sometimes this is done just for aesthetic reasons and not for how it will
complement the dessert. Think of the dish and the balance of the components. This is the most
important factor: flavour first, presentation second.

Is a liquid accompaniment which goes with the dish and has been thickened by one or a
combination of thickening agents. Consistency of sauces: 1. A coating sauce.at boiling point it must
coat back of a wooden spoon and only just settle to its own level in the sauce pan. 2. Pouring
sauce.at boiling point it must coat the back of a spoon easily and must be kept covered with wet
grease proof paper to prevent skin forming. General consideration in sauce making: A.blend
ingredients quickly .mix ingredients well. B.saeson well. C.the sauce should suit the intended dish.
D.the distinctive flavour of food should be preserved. The role of a sauce (uses of a sauce in
cookery) • To enhance flavour :it adds flavour to a dull or flat dish or new flavors to a dish e.g.
boiled potatoes in groundnut sauce • Gives colour: adds colour to a dish that look dull e.g. macaroni
in cheese sauce. • Improve texture and appearance of certain food: i.e. moisten dry foods e.g.
pieces of sweet potatoes served in soya sauce. • Help in digestion :i.e. aid digestion e.g. apple sauce
• Counteract the strong smell and flavors of some dish e.g. fish and parsley sauce. • Gives a
balanced diet. • Lend a name to dish e.g. fish Mornay, fish Portuguese. • Bid food together.
Classification of sauces (categories).