TLE 9

• Frozen Soufflés and Frozen Mousses


  • Made like chilled mousses and Bavarians
  • Contain whipped cream
  • Contain beaten egg whites
  • Folded to give lightness
  • Allow to be still frozen in an ordinary freezer
• Types of desserts


  • Fruits
  • Gelatin Dessert
  • Cheese
• Fruits as desserts


  • Nutritious
  • Appetizing
  • Easy to prepare and serve
• Good fruit desserts


  • Appetizing aroma
  • Simple
  • Clean washed appearance
  • Slightly chilled
• Cheese as dessert


  • Ready to serve
  • Made from variety of milks
  • Differs in milk used, cheese-making procedures, seasonings, and ripening processes
  • Each variety has definite character, special appeal and particular uses
• Custards


  Creamy, delicate, may be served in their baking cups or unmolded and served with fruit garnishes or dessert sauces
• Characteristics of baked custard


  • Firm shape
  • Smooth, tender texture
  • Rich and creamy consistency
  • Excellent flavor
• Characteristics of soft custard


  • Velvety smooth texture
  • Rich flavor
  • Pouring consistency of heavy cream
• Types of puddings


  • Cornstarch pudding, sometimes called blancmange
  • Rice pudding
  • Bread pudding
• Puddings are relatively simple to prepare and vary with sauces
• Reasons for eating desserts and sweets

  • Dessert balances out a meal and gives "closure" to the meal
  • Eating dessert is an opportunity to experience different flavors and textures that you cannot get in other foods like vegetables, meats, and fruits
  • Dessert can be an opportunity to be creative. You can make interesting mixtures that you otherwise may not have thought of
  • Dessert isn't "fattening". Remember, there is no such thing as a fattening food
  • It will make you feel like a kid again. Forget anti-aging creams or long and sweaty workout sessions at the gym, the fastest way to recapture your youth, or embrace a more youthful spirit is to eat like a kid
  • It is romantic. Desserts are designed for romance. After all, you can't really order a salad with two forks. But, when it comes to cake, that is a different matter
• Three general types of cheese based on consistency

  • Soft
  • Semi-hard
  • Hard
• Soft cheese


  • Unripened
  • Ripened by bacteria
• Semi-hard cheese


  • Ripened by mold
  • Ripened by bacteria
• Hard cheese


  • With gas holes
  • Without gas holes
• Custard

  • Creamy
  • Delicate body
  • Baked in cups or unmolded and served
• Baked custard


  • Firmness of shape
  • Smooth, tender texture
  • Rich and creamy consistency
  • Excellent flavor
• Gelatin desserts


  • Easily prepared
  • Economical
  • Vary in many ways
• Gelatin


  • Unsweetened, granular type that must be softened in water before use
  • Fruit gelatin to which flavor, color, and sugar have already been added
• Custard


  • Pudding sometimes called blancmange
  • Simple to prepare and vary with sauces
• Ingredients needed in preparing desserts and sweet sauces


  • Sugar
  • Gelatine
  • Egg yolks
  • Egg whites
  • Fruit
  • Cream
• 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 is 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 an ingredient. 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.
• 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 be used as an effective layer for trifle
• Making rice pudding


  Cream combined with rice, sugar and milk
• Batter


  Simple mixture of flour and water used to make crepes and pancakes, also used to coat fruit for fritters
• Nuts


  • Available whole, ground, roasted or caramelised, provide flavour for creams and ice creams
• Chocolate


  May be melted to blend into fillings and batters, can be poured over desserts or cooled and shaped into decorations
• Quality points to look for when selecting dessert ingredients


  • Sugar (granulated, caster, confectioner's, brown)
  • Gelatine (commercial leaf or powdered, plain or flavoured/coloured)
  • Egg yolks (take out of fridge before use)
  • Egg whites (fresh, A grade quality, can be frozen)
• Egg whites


  • Should be fresh and A grade quality
  • May be purchased in bulk frozen or frozen in small quantities if excess
  • If not 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


  • Characteristics differ according to whether it is pure cream, double cream, reduced cream or cream that has had a stabiliser or gelatine added
  • Creams vary in taste and texture so choose according to recipe specifications
  • Use only pasteurized cream
  • Pay particular attention to use-by dates
• Batters


  • Should be made up from the fresh ingredients
  • Often rested at room temperature after it is made to reduce its elasticity so that it flows more freely over the pan
  • Can be flavoured with vanilla and other spices
• Nuts


  • May be purchased natural or blanched
  • Freshness is always important, keep well wrapped and store in refrigerator to prevent the oils becoming rancid
  • If requiring toasted nuts, toast them yourself to ensure freshness
• Chocolate


  • Available in various types: bitter sweet, semi sweet, dark, milk and white
  • Milk and white chocolate are more difficult to work with than dark chocolate due to their milk content
• Chocolate


  Available in various types: bitter sweet, semi sweet, white, dark and milk chocolate