Specialty DessertsY2.U8.6

Frozen Desserts• Ice Cream• ≥ 10% milkfat vanilla, 8 other• Quality ice creams generally have a custard base• Cream/milk, eggs• Melts readily in the mouth• Does not weep or separate at room temperature

• Gelato• No eggs• Usually whole milk

Frozen Desserts• Sherbet• Frozen fruit juice or puree• Contains milk/egg for creaminess

• Sorbet• Frozen fruit juice or puree• Contains no dairy

• Frozen Yogurt• Like ice cream, but made with yogurt

Poached Fruit and Tortes• Firm fruits (pear, apple) cooked in a syrup (sugar water)

which may include wine and/or spice• Poach until fork tender• Handle with care• Peach Melba, Pears Belle Hélène

• Torte• Elegant, rich, many layered cake• Often filled with buttercream or jam• Often use génoise (syrup)

Dessert Sauces & Creams• Crème Anglaise• Vanilla sauce• Be careful not to curdle

• Fruit sauce• Raw or cooked• Activate thickener• Strain through chinois

• Fruit syrup• Cooked sugar based juice

Dessert Sauces & Creams• Caramel Sauce• Caramelized sugar and butter (cream)• Butterscotch-flavored sauce: substitute brown sugar

• Chocolate sauce• Cocoa or melted chocolate as base (butter, corn syrup)

• Sabayon/zabaglione• Delicate, foamy custard of egg yolks, sugar, Marsala wine

• Pastry cream• Denser custard used as filling

• Bavarian cream• Crème Anglaise, gelatin, whipped cream• Usually molded

Plating & Presenting DessertsEat with eyes first, then…• Attention to color, shape, texture, and arrangement• Visually please, compliment taste• KISS• Everything should be edible• Sauce not overwhelming, but enough for each bite• 1.618

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