Hot and cold desserts

by the end of the slide you will get an idea about on the topic hot and cold dessert and a short description on each

1. HOT AND COLD DESSERTS Desert are usually sweet food served a the final course of a meal The presentation of desert changes with the style of service

2. on the basis of serving temperature desert are as classified: DESERT HOT COLD FROZEN FRUIT BASED SOUFFLE DEEP-FRIED TARTS AND PIES PANCAKES AND CREPES HOT PUDDING LAMINATED FRUIT BASED CUSTARD AND CREAM BASED COLD PUDDINGS JELLIES MERINGUES TARTS AND PIES ICE CREAM ICE CREAM FROZEN YOGHURTS PARFAITS SORBETS GELATOS GRANITE

3. HOT DESERTS PUDDINGS It is a desert that is made with milk and sugar and contains starch as a thickening agent types: milk pudding baked egg custard sponge pudding

4. SOUFFLES Souffle is a baked egg-dish, which are always served as an individual portion in a special mould called ramekin, which is usually of ceramic. Served immediately as the volume of the desert created by the eggs tends to collapse Souffle has three components: Base: starch base Flavouring : chocolate, vanilla, lemon and cheese Eggs: helps the souffle to rise Basic rule for souffle must contains around 80% of the base and 20% of French meringue

5. DEEP-FRIED DESERTS These desert are served deep-fried Becomes brown quickly because of caramelization of sugar Types: Beignets Choux fritters Helado fritters Oriental desserts

6. TARTS AND PIES Tarts are baked like shells and then cooked fillings are added to them. Pies are tarts that are covered on top with another piece of crust All tart and pie have following components: Base Filling Toppings Fillings for pies and tarts can be starch based, custard based, puree based, nut pastes, sugar, cake batters

7. CREPES AND PANCAKES Crepe refers to a product prepared by pouring the batter into a pan and pouring the excess to create a thin crepe. Pancakes are poured thick on a griddle and cooked on both the sides The mixture should be free of lumps, should have a consistency of cream Served hot and can be garnished and topped with sauces and nuts

8. LAMINATED PASTRIES Laminated pastries such as puff pastry and phyllo pastry are commonly used to prepare varieties of hot deserts Some of the commonly made hot desserts using laminated pastries are: Eccles Turnovers Lebanese baklava Strudel Tarte tatin

9. FRUIT-BASED HOT DESSERTS Many fruits are also served as hot deserts Fruits such as Japanese melon, peaches and pineapple are grilled on hot plates and served with ice creams Types: Baked Compote Flambeed fruits

10. COLD DESSERTS COLD PUDDINGS same as hot pudding, the only difference is that these are served cold All hot pudding can be served cold, however all cold pudding cannot be served hot Types: Blancmange Flummery Rice conde Fruit custard

11. FRUIT-BASED COLD DESSERTS These are favorite amongst people who are health conscious They can be cut into fancy shapes and arranged to be served as a fruit platter Commonly fruit-based desserts are: Fruit platter Fruit salad Compotes or poached fruits

12. CUSTARD AND CREAM-BASED DESSERTS Custard are generally a mixture of milk, sugar and eggs heated over a double boiler or hot water bath so that the egg thicken the mixture. This basic custard is known as Bavarian cream or crème anglaise Thickening of a baked egg custard depends on the coagulation of egg protein common cream-based desserts are: Bavarois Mousse Charlotte Souffle Fools

13. TARTS, PIES AND FLANS Can be served as hot or cold Some classical tarts, pies and flans are: Lemon tart Fruit tart Bakewell tart Cherry clafouti Baked custard flan Chocolate tart

14. JELLIES Sweet jellies are made with liquer , a desert wine or fruit juice combined with sugar and gelatine It can be mixed with diced and chopped fruits or herbs to make attractive combination Rarely used as desert these days, but used as attractive garnish

15. SPONGES AND YEAST-LEAVENED DESSERTS Some of the common sponge and yeast-leavened desserts are: Fruit triffle Zaccotto Tiramisu Baba au rhum

16. MERINGUES meringues are prepared by whipping egg whites with a pinch of salt and sugar It is used in variety of ways. Cake be used as a base for cake and pastries as well as for garnish and decorations It is of three types: French meringues Swiss meringues Italian meringues

17. FROZEN DESSERTS- THESE ARE DESSERTS MADE BY FREEZING LIQUID, SEMI SOLID OR EVEN SOLIDS ICE CREAM a soft, sweet frozen food made with milk and cream and typically flavoured with vanilla, chocolate……. The different types of ice cream are: French ice cream American ice cream Ice milk

18. FROZEN YOGHURT This ice cream can be made in French, American and ice milk style It contains yoghurt in addition to milk and cream The recipes are adjusted for milk and cream when yoghurt is added

19. PARFAIT A rich cold dessert made with whipped cream, eggs and fruits The mixture are frozen in tall moulds , which can be demoulded at the time of service It can be flavoured with a range of ingredients and flavours

20. SORBET Sorbet is a type of frozen desert made from sugar- sweetend water with flavouring typically fruit juice, fruit puree…. Generally made with citrus fruits It is used as one of the course in the French classical menu and are usually served in the middle of the meal as it aids in digestion as well as cleanse the mouth for other courses Mango sorbet on slices of kiwi with chocolate decoration.

21. GELATO Italian version of ice cream It is generally made with very low fat content using milk and no dairy cream Fruit-gelati Is made by combining fruit puree, sugar, stabilizers, and cream and churned until smooth Since the gelati are made without cream and fat and other emulsifiers and stabilizers, so the resulting product does not have too much of overrun

22. GRANITE Garnitas is a semi frozen dessert made from sugar, water and various flavourings Italian frozen desert Granitas have low concentration of sugar. This is so because large crystal formation Granitas are called shaved ice in english

23. OTHER TYPES OF FROZEN DESSERTS BOMBE Classical desert made in a spherical-shaped dome mould with frozen desserts such as ice creams or sorbets and parfaits

24. FROZEN MOUSSES AND SOUFFLES These are French classical desserts that are served chilled or is used as a filling for various cakes and pastries

25. ICED CHARLOTTES (charlottes glaces ) These are made in spherical dome shaped mould lined with sponge or slices of the swiss roll pastry which is then filled with custard or cream based desserts.

26. ICED GATEAUX (tortes glaces ) These are basically ice cream cake, which are lined with a layer of sponge, and filled with 3cm thick layers of ice cream and finally covered with a layer of sponge

27. BAKED ALASKA These are made by layering sponge cake and ice cream covered with a meringue, which is then cooked in oven for a very short time It is made by layering three different kinds of ice creams and sorbets lined with a layer of sponge. It can also be prepared by layering the mould with ice cream and filling it with a mixture of Italian meringue, whipped cream and candied nuts

28. CASSATA It is made by layering three different kinds of ice creams and sorbets lined with a layer of sponge. It can also be prepared by layering the mould with ice cream and filling it with a mixture of Italian meringue, whipped cream and candied nuts

29. SANDAES AND COUPES Assorted ice creams and sorbets are combined in small cups known as coupes Sundaes are prepared in shallow dishes by layering sorbet or ice cream and is decorated with fresh fruits, whipped cream, fruits and nuts classical coupes and sundaes: Arlesienne Black forest Peach melba Jacques Sundae with raspberry sauce, Chantilly cream and nuts.

30. STORAGE AND SERVICE OF FROZEN DESSERTS Ice cream and sorbet should be stored at a temperature between -18*c and -20*c Serving temperature should be around -10*c to -11*c

31. PRESENTATION OF DESSERTS SALIENT FEATURES OF PRESENTING DESSERTS Visual appeal Balance and harmony Components of the dessert Easy to eat and serve Easy to prepare Fresh and seasonal Classical and contemporary

32. TIPS FOR PRESENTING PRE-PLATED DESSERTS Keep the presentation simple Use the particular as the visual focus on the plate Garnish with a combination of fresh ingredients Use natural products

33. BUFFET DESSERTS Buffet desserts always have variety of textures and flavours A good and balanced buffet will have a balance in colour , taste, texture and flavour In buffet there should be different types of desserts such as souffles, mousses, pastries, eggless, sugar free, cheesecake based as well as quite handful of regional desserts

34. THANK YOU COMPILED BY CHEF MOHD ABDULLAH ALUMNI IHM HAJIPUR BIBLIOGRAPHY 1. BALI PS. “HOT AND COLD DESSERTS.”THEORY OF BAKERY AND PATISSERIE, OXFORD UNIVERSITY PRESS,2018,pp. 166-197 2. ON BAKING- A TEXTBOOK FOR BAKING AND PASTRY