Lesson 2

• Ingredients for Desserts and Sweet Sauces

  • Sugar
  • Gelatine
  • Egg Yolks
  • Egg Whites
  • Fruit
  • Cream
  • Batters
  • Nuts
  • Chocolate
• Sugar


  • Common element in virtually all desserts
  • Used to sprinkle over fruit, beaten into egg yolks for custard or into whites for meringue
  • Sugar syrup made by boiling sugar and water to desired temperature
• Gelatine


  • Used to set many cold molded desserts
  • Basis for jellies, sets creams, and mousses
• Egg Yolks

  • Mixed with flavorings, sugar, and cream or milk to make custard
  • Whisked together over hot water to create a sabayon
• Egg Whites


  • Beaten to trap air in the form of bubbles
  • Soft peaks support soufflés and mousses; firm peaks suitable for meringues
• Fruit


  • Provides basis for many desserts
  • Pureed, baked, or poached for pies, soufflés, and puddings
• Cream


  • Used as decoration or accompaniment for cold and hot desserts
  • Combined with rice, sugar, and milk for rice pudding
• Batters


  • Mixture of flour and water used to make crepes and pancakes
  • Coats fruit for fritters
• Nuts


  • Available whole, ground, roasted, or caramelized
  • Provide flavor for creams and ice creams
• Chocolate


  • Melted to blend into fillings and batters
  • Poured over desserts like cakes and puddings
  • When cooled, can be shaped and molded into decorations