Sugar - The common element linking virtually all desserts
Granulated sugar is the most used in recipes
Castor sugar is best in meringues and some cakes.
Confectioner’s sugar or icing sugar used mostly for dusting the tops of desserts.
Brown sugar is commonly used in hot sauce.
Gelatine - Used to set many cold molded desserts.
Egg Yolk - may be mixed with flavorings, sugar and cream or milk to make custard.
Egg Whites - are beaten, air is trapped in the mixture in the form of bubbles.
Fruits - provides the basis for many desserts, with very little effort needed to make an attractive colorful display. May be pureed, baked or poached.
Cream - This ingredient is often used as a decoration or accompaniment for both cold and hot desserts, but may also be used as one of the recipe ingredients.
Batter - This simple mixture of flour and water is used to make pancakes. Is also used to coat fruit.
Nuts - are available whole, ground, roasted or caramelized. They are an important part of dessert cookery as they provide flavor 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.
Sauces - Can give an entirely different appearance, flavor, color and moisture to dessert.
VARIETIES OF SAUCES
Rich Sauce
Light Sauce
Hot Fudge
Hot Sauce
Sold Sauce
Rich sauce - well suited to a simple dessert
Light sauce - is suited to a rich dessert
Hot fudge - delightful contrast to a cold cornstarch pudding.
Hot sauce - made just before they are to be used.
Cold sauce - cooked a head of time, then cooled, covered and put in the refrigerator to chill.
Thickening Agent - Improve the quality of the sauces.
CATEGORIES OF DESSERT SAUCES
Custard Sauces
Fruits Purees
Syrups
Custard Sauces - Vanilla custard sauce, Chocolate or other flavor may be added to create varieties
Fruits Purees - These are simply purees of fresh or cooked fruits, sweetened with sugar.
Syrups - Includes such products as chocolate sauce and caramel sauce.