Specialty Dessert Types

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Frozen desserts are a convenient alternative, or option, to pastry desserts. Frozen desserts do not require the strict measurements and ingredient ratios that baked goods do. They can be a simple dessert solution for foodservice operations that do not have an accomplished pastry chef on staff.

Frozen Desserts

Some desserts may not be baked goods, such as gelatin desserts, or even cooked items. They may use a combination of preparation methods, such as dessert crêpes and soufflés. Frozen desserts, puddings, custards, mousse ('mus), chiffons (shi-'fans), and Bavarians (bs-'ver-e-sns) are included in this section.

Dessert options include a variety of frozen dishes. Frozen desserts include ice cream, frozen yogurt, sherbet, and sorbet (sor-'ba).

Ice Cream

Ice cream is one of the most versatile and popular frozen desserts. It may be served plain in a cone or dish, or as the basis of a rich dessert with fruit or chocolate shavings.

Custard-style ice cream is made with cooked vanilla custard that consists of cream, milk, eggs, sugar, and flavorings. American-style ice cream has no eggs, is uncooked, and is made with milk, cream, sugar, and flavorings. Gelato is an Italian-style ice cream that is more dense in texture.

Frozen Yogurt

Frozen yogurt includes the typical ingredients for American ice cream with the addition of yogurt. Starches or heavy creams are sometimes added to provide smoothness.

Fruits and other flavors, such as chocolate or vanilla, are the most common additions to yogurt. Nonfat frozen yogurt is made from nonfat yogurt. It is a common addition to menus.

^ Prevent Foodborne Illness

Cream desserts, such as custard, can carry food-

borne bacteria. Follow these safety guidelines:

• Store cream desserts in food-grade plastic or stainless steel.

• Do not serve leftover cream-filled products, such as éclairs or cream puffs.

• Keep cream desserts covered when cooling to prevent a skin from forming.

• Cool cream quickly in a shallow pan to avoid contamination.

• Use pasteurized egg products when preparing Bavarians, chiffons, and mousses.

CRITICAL THINKING Why is it important to use food-grade plastic to store cream desserts?

Sherbet and Sorbet

Sherbet combines fruit juices, sugar, water, and a small amount of cream or milk to increase smoothness and volume. If the milk or cream is omitted, the result is called sorbet in French. Sorbets are served as an intermezzo (lin-t9r-'met-(l)so), or a brief interlude, between courses at a formal meal to cleanse the palate for the next course. It is also served as a light dessert to finish a meal. An ice is a dessert of shaved ice with a syrup poured over it.

Ice cream and sherbet are both mixed constantly in a churn as they freeze. Otherwise, they would freeze into solid blocks. The circulation of air increases the volume, and ice crystals remain small.

Custards and Puddings

A custard is made of eggs, milk or cream, flavorings, and sweeteners. Custards are baked or cooked in a double boiler on the range. Custard can be served alone; as the base for fruit pies, tarts, or ice cream; or for a dessert sauce.

Pudding is a dessert made from milk, sugar, eggs, flavorings, and cornstarch or cream for thickening.

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