TLE LESSON 2-DESSERTS

• Ingredients needed in preparing desserts and sweet sauces

  • Sugar
  • Gelatine
  • Egg yolks
  • Egg whites
  • Fruit
  • Cream
  • Batters
  • Nuts
  • Chocolate
• Sugar


  The common element linking virtually all desserts. It may be used to sprinkle over fruit, beaten into egg yolks for custard or into whites for a meringue. Many desserts use sugar syrup, which involves boiling sugar and water to the desired temperature.
• Gelatine


  Used to set many cold moulded desserts. It is the basis for jellies and is also used to set creams and mousses.
• Egg yolks


  May be mixed with flavourings, sugar and cream or milk to make custard or they may be whisked together over hot water to create a sabayon.
• Egg whites


  When raw egg whites are beaten, air trapped in the mixture in the form of bubbles. Egg whites beaten to soft peaks will support soufflés and mousses while whites beaten to firm peaks are suitable for meringues.
• Fruit


  Ripe perfect fruit provides the basis for many desserts, with very little effort needed to make an attractive colourful display. Fruit may be pureed, baked or poached and can then be used for pies, soufflés and puddings.
• Cream


  Often used as a decoration or accompaniment for both cold and hot desserts, but may also be used as one of the recipe ingredients. Whipped cream may also be used as an effective layer for trifle. Cream may be combined with rice, sugar and milk to make a delicious rice pudding.
• Batters


  A simple mixture of flour and water used to make crepes and pancakes. Batter is also used to coat fruit for fritters.
• Nuts


  Available whole, ground, roasted or caramelised. They are an important part of dessert cookery as they provide flavour for creams and ice creams.
• Chocolate


  May be melted to easily blend into fillings and batters. It can also be poured over desserts such as cakes and puddings. When melted chocolate is cooled it can be shaped and moulded into many attractive decorations.
• Many recipes will specify the type and quality of the ingredients required. It is important that you observe these requirements if you are to achieve quality desserts
• Quality points to look for when selecting dessert ingredients

  • Sugar: Granulated sugar is used in most recipes. Castor sugar is best for meringues and some cakes because it dissolves more easily.
  • Gelatine: Many desserts are prepared using commercial leaf or powdered gelatines. Gelatines may be plain or flavoured and coloured for effect.
  • Egg Yolks: Take eggs out of the refrigerator prior to use so they are at room temperature. This way they will whisk up better and incorporate more air.
  • Egg whites: Egg whites should be fresh and A grade quality. They may be purchased in bulk frozen or you may freeze them in small quantities if you have excess. If egg whites have not been cleanly divided and contain traces of yolk, they will not whip up to satisfactory foam. A pinch of salt helps the whites to whip up better.
  • Cream: The characteristics of cream will differ according to whether it is pure cream, double cream, reduced cream or cream that has had a stabiliser or gelatine added to it to make the texture seem thicker and to improve the whipping qualities. Creams vary in taste and texture so choose according to recipe specifications. Use only pasteurized cream and pay particular attention to use-by dates.
  • Batters: Batters should be made up from the fresh ingredients. Batter is often rested at room temperature after it is made to reduce its elasticity so that it flows more freely over the pan. Batters can be flavoured with vanilla and other spices.
  • Nuts: Nuts may be purchased natural or blanched. Freshness is always important. Keep nuts well wrapped and store in refrigerator to prevent the oils in the nuts becoming rancid. If you require toasted nuts, toast them yourself to ensure the nuts are fresh in the first place.
  • Chocolate: Chocolate is available in various types, namely bitter sweet, semi sweet, white, dark and milk chocolate. Milk and white chocolate because of their milk content are more difficult to work with than dark chocolate.
• Kinds and Varieties of Sauces

  • Rich sauce: Well suited to a simple dessert
  • Light sauce: Suited to a rich dessert
  • Hot fudge: A delightful contrast to a cold cornstarch pudding or to vanilla ice cream
  • Hot sauces: Made just before they are to be used
  • Cold sauces: Cooked ahead of time, then cooled, covered and put in the refrigerator to chill
• Thickening Agents for Sauces

  • Starch
  • Cream
  • Eggs
  • Rice
  • Flavor
  • Grains
  • Cornstarch
• Categories of Dessert Sauces

  • Custard Sauces: Vanilla custard sauce, Chocolate or other flavor may be added to create varieties
  • Fruit Purees: Simply purees of fresh or cooked fruits, sweetened with sugar. Other flavorings and spices are sometimes added
  • Syrups: Includes such products as chocolate sauce and caramel sauce
• Guidelines in Preparing Vanilla Custard Sauce

  1. Use clean, sanitized equipment and follow procedure

  2. When combining the egg yolks and sugar, whip the mixture as soon as the sugar is added. Letting the sugar and egg yolks stand together without mixing creates lumps

  3. Scald milk before combining with the yolks

  4. Slowly beat the hot milk into the beaten eggs and sugar

  5. Place bowl with egg mixture in a pan of simmering water and stir constantly to prevent curdling

  6. To test for doneness, the mixture lightly coats the back of the spoon

  7. Immediately cool the sauce by setting the pan or bowl in ice water. Stir occasionally to cool evenly

  8. If the sauce curdles, immediately stir in one (1) to two (2) ounces cold milk, transfer the sauce to a blender, and blend at high speed
• Sauces should be kept in airtight containers and stored in a cool dry place away from moisture, oxygen, light and pests. Food made with starches that contain egg, milk, cream and other dairy products are prone to bacterial contamination and to foodborne illness. Sauces made with these ingredients require proper storage and handling.