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DESSERTS
DESSERT
- Is the highlight of an enjoyable meal
- A course serve at the end of the meal
 CLASSES OF DESSERTS
1. Trifle
2. Egg Custard
3. Cream Caramel
4. Cold rice dessert
5. Jellies
6. Flans and Tarts
7. Meringue shells and nest
8. Moulded creams
9. Fruit based
 TRIFLE
Trifle in English cuisine is a dessert made with fruit, a thin layer of sponge
fingers or sponge cake soaked in sherry or another fortified wine, and custard. It
can be topped with whipped cream. The fruit and sponge layers are suspended
in fruit-flavoured jelly, and these ingredients are usually arranged to produce
three or four layers.
 CUSTARD
Custard is a variety of culinary preparations based on a cooked mixture
of milk and/or cream and egg yolk. Depending on how much egg or thickener is used, custard
may vary in consistency from a thin pouring sauce to a thick pastry cream used to fill éclairs.
Most common custards are used as desserts or dessert sauces and typically
include sugar and vanilla. Custard bases may also be used for quiches and other savory foods.
Sometimes flour, corn starch, or gelatin is added as in pastry cream.
 CARAMEL PUDDING
Crème caramel flan, or caramel pudding is
a custard dessert with a layer of soft caramel on top, as opposed
to crème brûlée, which is pudding with a hard caramel top. The
dish is eaten throughout the world
 RICE PUDDING
Rice pudding is a dish made from rice mixed with water or milk and other
ingredients such as cinnamon and raisins. Different variants are used for either
desserts or dinners. When used as a dessert, it is commonly combined with a
sweetener such as sugar. Such desserts are found on many continents,
especially Asia where rice is a staple.
 JELLIES
Gelatin desserts are desserts made with sweetened and flavored gelatin.
They can be made by combining plain gelatin with other ingredients or by using a
premixed blend of gelatin with additives. Fully prepared gelatin desserts are sold
in a variety of forms, ranging from large decorative shapes to individual serving
cups.
 FLANS AND TARTS
• A tart is a baked dish consisting of a filling over a pastry base with an open top not covered
with pastry. The pastry is usually short crust pastry; the filling may be sweet or savoury,
though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a
miniature tart; an example would be egg tarts.
• Flan is an open pastry or sponge cake containing a sweet or savoury filling. A typical flan of
this sort is round, with shortcrust pastry, usually coated with sweet syrup.
 MERINGUE SHELLS AND NEST
Meringue is a type of dessert, often associated with French,
Swiss, and Italian cuisine, made from whipped egg whites
and sugar, and occasionally an acid such
as lemon, vinegar or cream of tartar. A binding agent such as
salt, cornstarch or gelatin may also be added to the eggs.
 CHOOSING A DESSERT

1. A light meal to be followed as heavy dessert.

2. A heavy meal to be followed a light dessert
such as fruit.
3. During summer, cold dessert is best.
 QUALITIES OF GOOD DESSERT

1. It has an appetizing aroma

2. Simple yet attractive
3. Carefully washed appearance
4. Slightly chilled temperature
 HOT AND COLD DESSERT
1. Pudding, pies, tarts, flans, fritters
2. Custard, creams
3. Prepared fruit
4. Charlotte, bavarois, mousse, soufflé, sabayon
5. Meringues, crepes, omelettes
6. Sorbet, ice cream, bombe, parfait, tiramisu
7. Cakes and pastries
8. Custards and egg-based desserts – crème brulee
9. Crepes
 PREPARATION OF COLD
DESSERT
1. Piping
2. Aeration
3. Mixing
4. Combining
5. Pureeing
6. Addition of flavors/colors
PREPARATION OF HOT DESSERT
1. Peeling
2. Slicing
3. Creaming
4. Folding
5. Mixing
6. Aeration
7. Molding
8. Filling
9. Portioning
 TYPES OF HOT DESSERT
1. Pancakes
2. Crepes
3. Sponge-base, steam and baked
4. Egg base set
5. Cereal based milk pudding
6. Fruit base
7. Pies and tarts, sweet and short pastry
 GUIDELINES IN SERVING
DESSERT
1. The individual who are to eat small.
2. The type of size of serving corresponds with the
age of the individual.
3. The choice if light or heavy dessert.
4. Appropriateness of the dessert.
5. Sweets should not be eaten between meals.
6. Sweets should be diluted.
7. Overweight person should be aware of too much
fat and sugar.
8. Simple sweet are preferred to a rich combination.
FINISHING METHODS OF COLD
DESSERTS
1. Cooling
2. Chilling
3. Filling
4. De molding – turning out of mold
5. Glazing – this produces an attractive shiny surface
6. Piping – this is done to decorate the finished dish
with whipped cream
7. Dusting – sprinkling a fine layer of icing