Desserts and puddings

15 Desserts and puddings This chapter covers the following outcomes from Diploma unit 213: Produce hot and cold desserts and puddings Outcome 213.1 Prepare and cook cold desserts Outcome 213.2 Finish cold desserts Outcome 213.3 Prepare and cook hot desserts and puddings Outcome 213.4 Finish hot desserts and puddings Working through this chapter could also provide the opportunity to practise the following Functional Skills at Level 2: Functional Maths Analysing recognise and use 2D representations of 3D objects; find area, perimeter and volume of common shapes In this chapter you will learn how to: Identify different types of hot and cold desserts Identify the main ingredients and their quality points and quantities Prepare hot and cold desserts and puddings Cook hot desserts and puddings Check, finish and decorate cooked desserts and puddings Identify the temperature for the cooking, holding, service and storage of finished desserts and puddings You will learn to make basic desserts and puddings including: ice cream vanilla mousse panna cotta crème caramel pavlova American-style pancakes fruit crumble. Level 2 Diploma_9780435033736_4th.indb 483 13/09/2010 10:29

Desserts and puddings Types of desserts and puddings Desserts and puddings all have one thing in common most people love them. The art of making desserts and puddings can be learnt by everyone, but some chefs have a particular passion for creating them. 484 Basic hot and cold desserts and puddings include: Ice creams: made from milk, cream, sugar, eggs and flavouring, then churned in an ice-cream maker to achieve a smooth texture and consistency. Ice cream is available in many different flavours. Mousses: cold desserts such as chocolate or fruit mousse, generally light and airy in texture, often held together with a setting agent such as gelatine. Egg-based desserts: can be served hot or cold. Cold desserts include crème brûlée, crème caramel and baked egg custard. Hot desserts include bread and butter pudding and cabinet pudding. Egg-based desserts also include meringues. Batter-based desserts: these are usually fried, e.g. pancakes and fritters. Milk puddings: can be served hot or cold. They may have fruit added. Examples include semolina and rice pudding. Sponge-based desserts: these include steamed sponges and bakewell tart. Fruit-based desserts: these include fruit flans, Eve s pudding, fruit crumble and summer puddings. Ice cream Ice cream is normally made using a sorbetière (ice-cream maker). It can be made using a normal household freezer, but the ice cream will not be such good quality. A sorbetière slowly churns and freezes the ice-cream mixture. As the mixture freezes ice crystals are produced. These are kept small by the churning action. Small ice crystals mean high-quality ice cream with a smooth texture. Freezing the ice-cream mixture in a normal freezer produces larger ice crystals so the texture is not so smooth. Ice cream is generally made using high-risk products so it must be stored below 22 C. This temperature makes the ice cream hard to serve. Remove ice cream from the freezer and place it in the fridge before service to make it easier to serve. Top marks! If making individual items make sure each mould/dish is the same size. Try this! Draw a size chart to guide you on the correct sizes for all items. Top marks! Ensure there are sufficient garnishes for each portion but do not over/under garnish sometime less is more! Remember! Melted ice cream must not be re-frozen. Level 2 Diploma_9780435033736_4th.indb 484 13/09/2010 10:29

Types of desserts and puddings Vanilla ice cream milk 1 litre vanilla pod ½ egg yolks 5 caster sugar 375g double cream 500ml Preparation 1 Cooking skills 3 Finishing 2 Definition Infuse: to soak something in liquid so that the liquid will take on its flavour. 1 Put the milk into a pan and warm it. 2 Split the vanilla pod and scrape out the seeds. Put the pod into the warm milk to infuse. 3 Put the egg yolks and sugar into a bowl and whisk together until light and fluffy. 4 Bring the milk to the boil and add to egg mixture. Mix with a spatula. 5 Put the mixture back into the saucepan. 6 Cook the mixture over a gentle heat until the mixture coats the back of the spatula. To test, stir the mixture well, take out the spatula and draw a spoon through the mixture. The mixture should not rejoin quickly. 7 Strain through a conical strainer and allow to cool. 8 When the mixture is completely cool, add the cream and freeze. To freeze in a sorbetière: transfer the mixture into the sorbetière, churn and freeze. Once the mixture has doubled in volume and is firm, transfer it to a clean container, cover and store in the freezer until required for service. To freeze in a freezer: cover and put into the freezer. Stir every 30 minutes until firm. Freeze until ready for service. This basic recipe can be used for many different flavours, by removing the vanilla pod and substituting other ingredients: Chocolate: added to the milk before boiling. Fruit: puréed and added after the double cream. Dried fruits or nuts: added just before the final freezing stage. Alcohol: added after the double cream. If the pan has any burnt milk left on it, use a clean pan. To stop the milk burning, sprinkle some of the sugar from the recipe onto the bottom of the saucepan, then add the milk but do not stir. The sugar on the base of the pan will protect the lactose and stop the milk from burning before it boils. Ice cream should not be grainy. It should be smooth without large ice crystals. This is achieved by quick freezing. There are many different-flavoured ice creams available commercially. Some establishments buy these in because they lack suitable equipment or qualified staff to make home-made ice cream. It may also make compiling and costing menus more effective. 485 Level 2 Diploma_9780435033736_4th.indb 485 13/09/2010 10:29

Desserts and puddings Mousse Mousse is light in texture and is normally served chilled. Gelatine Mousse is set using gelatine. Too little gelatine and the mousse will not set, too much gelatine and the mousse will set too hard and the texture will be tough. Gelatine comes in either powder or leaf form. Leaf gelatine is a more expensive form of gelatine but is a superior product. Gelatine needs to be soaked in cold water before use. The best way to soak powdered gelatine is to measure the correct amount of water and sprinkle the powder onto the water and allow it to sponge. Leaf gelatine turns into a jellied mass when soaked in water. The remaining water is thrown away and the jellied mass squeezed to remove as much excess water as possible. Gelatine is made from beef bones and therefore not suitable for vegetarians. A setting agent suitable for vegetarians and vegans is made from seaweed and is known as agar agar; it is usually available in flake form. It has weaker setting properties than gelatine. It must be used in accordance with manufacturer s instructions. Do not overcook the mixture for ice cream, bavarois or mousse or it will curdle and will have to be thrown away. Too much heat will cause the egg to cook and separate from the milk. Small pieces of egg will be evident in the milk and it will not thicken. Figure 15.1 Gelatine leaf and powdered Figure 15.2 Agar agar 486 Level 2 Diploma_9780435033736_4th.indb 486 13/09/2010 10:29

Types of desserts and puddings Vanilla mousse leaf gelatine 40g cold water for soaking gelatine caster sugar 150g egg yolks 6 milk 400ml vanilla pod 1 double cream 700ml granulated sugar 150g egg whites 6 Serves 8 10 Preparation 3 Cooking skills Finishing 3 1 Soak the leaf gelatine in cold water. 2 Cream together the caster sugar, egg yolks and a little milk. 3 Put the remaining milk into a pan. Split the vanilla pod and remove the seeds. Put the pod into the remaining milk. 4 Bring the milk to the boil and infuse the vanilla pod. 5 Bring the milk to the boil again and add to egg mixture. Mix with a spatula. 6 Put the mixture back into the saucepan. 7 Cook the mixture over a gentle heat until the mixture coats the back of the spatula. To test, stir the mixture well, take out the spatula and draw a spoon through the mixture. The mixture should not rejoin quickly. 8 Squeeze the water out of the soaked gelatine and add the gelatine to the hot mix. Dissolve the gelatine completely. 9 Strain the mixture through a fine-meshed conical strainer and allow to cool. 10 Whisk the double cream until it just peaks and put it into the fridge. 11 Put the granulated sugar into a pan and just cover with water. Bring to the boil and skim to remove any impurities. Cook the sugar until it reaches 120 C. 12 While the sugar is cooking, whisk the egg whites until they peak and slowly pour in the hot sugar. Continue whisking until the meringue is firm. 13 Fold the whipped cream into the cold mousse base and then fold in the meringue. 14 Pour the mix into serving dishes or moulds and place in the fridge to set. 15 When set, decorate with rosettes of whipped cream and any other garnish as directed by the establishment. This type of mousse can be flavoured with coffee and/or chocolate. To make coffee mousse, replace the vanilla pod with instant coffee to taste and colour. To make chocolate mousse, replace the vanilla pod with 100g grated chocolate. Add it to the milk before boiling. Mousse should be light and aerated. Ensure cream is evenly mixed without any visible streaks. 487 Level 2 Diploma_9780435033736_4th.indb 487 13/09/2010 10:29

Desserts and puddings How to create rosettes 1 Whip cream until stiff. 2 Transfer into a savoury piping bag with a medium five-star piping tube. 3 Pipe the rosettes directly onto the mousse. 4 Keep the piping bag upright when piping. Bavarois 488 Vanilla bavarois gelatine 3 leaves caster sugar 50g eggs 2 milk 250ml vanilla essence to taste double cream 240ml Makes 6 6cm mousse ring Preparation 4 Cooking skills Finishing 2 1 Put the gelatine in a bowl and soak it in cold water. 2 Separate the egg yolks and egg whites. 3 Put the sugar and egg yolks into another bowl. Whisk them together. 4 Put the milk and vanilla essence into a pan and boil them. 5 Pour the hot milk over the sugar and egg mixture and mix. 6 Get a clean bowl and a conical strainer. 7 Pour the mixture into a clean saucepan. 8 Return to the heat and stir gently using a wooden spoon. 9 Once the mixture starts to thicken, remove from the heat and pour through the strainer into the clean bowl. Do not boil. 10 Take the soaked gelatine out of the water and squeeze out the excess water. 11 Gently stir it into the warm mixture until fully dissolved. 12 Allow the mixture to cool down. 13 While the mixture is cooling, half whip the double cream until it starts to thicken. 14 Once the egg mixture starts to set, gently fold in the whipped cream. 15 Whip the egg whites to a stiff snow (until the egg white peaks and the peaks do not drop to one side) and gently fold in. 16 Fill moulds as required and store in the fridge until ready for service. Figure 15.3 Creating a rosette Did you know? Vanilla is a flavouring agent. Vanilla pods grow in the shape of long black sticks and are found on a climbing plant that belongs to the orchid family, native to Central America but nowadays also grown in Madagascar. For more information about vanilla visit www.heinemann. co.uk/hotlinks and enter the express code 3736P. Bavarois should be light and just set. Too much gelatine will lead to a rubbery texture and too little means it will not hold its shape. Gelatine is available in powder and leaf form. Most pastry chefs tend to use leaf, which has to be softened in cold water before being added to a hot liquid. Level 2 Diploma_9780435033736_4th.indb 488 13/09/2010 10:29

Types of desserts and puddings To make chocolate bavarois, add 50g dark chocolate to the milk before boiling. To make coffee bavarois, add 10g instant coffee powder to the milk before boiling. To make fruit bavarois, make the base recipe with only 125ml milk and add 125g fruit purée after the gelatine has been added. Serve with fruit coulis, page 515. Panna cotta Panna cotta is an Italian vanilla mousse made without eggs, that has the consistency of jelly. Panna cotta means cooked cream. Panna cotta gelatine 2 leaves vanilla pod ½ double cream 380ml milk 130ml caster sugar 60g Serves 8 Preparation 3 Cooking skills Finishing 1 Soak the gelatine in cold water. 2 Cut the vanilla pod lengthways and scrape out the seeds with the back of a knife. 3 Boil the cream, milk, vanilla seeds and vanilla skin. 4 Put the sugar into a clean bowl. Pour the hot vanilla cream through a strainer over the sugar. 5 Mix together using a whisk. 6 Cool down over a bowl of ice and fill eight small dariole moulds just before setting. 7 Serve with fresh fruits, fruit compote or fruit sauces. Did you know? Panna cotta only needs to be cooled on ice before filling the moulds if vanilla pods have been used. Vanilla seeds are heavier than cream and milk. If the panna cotta is put into the moulds while still hot, the vanilla seeds will sink to the bottom and the flavour will be concentrated at the base. Cooling the panna cotta on ice will distribute the vanilla seeds evenly. Wash the used vanilla skin under cold water to remove any dairy products, dry the skin on top of the oven and mix with caster sugar to produce vanillaflavoured sugar. Panna cotta should be light and just set. Too much gelatine will lead to a rubbery texture and too little means it will not hold its shape. 489 Level 2 Diploma_9780435033736_4th.indb 489 13/09/2010 10:29

Desserts and puddings Fruit mousse Fruit mousse gelatine 4 leaves fruit purée 250g juice of a lemon 1 caster sugar 80g double cream 250ml egg whites 2 Serves 6 Preparation 3 Cooking skills Finishing 2 1 Soak the gelatine in cold water. 2 Put the fruit purée, lemon juice and sugar into a bowl and whisk together. 3 Put the double cream into another bowl and half whip it until it thickens slightly. 4 Take the soaked gelatine out of the water, squeeze out the excess water and put the gelatine into a clean saucepan. 5 Add 3 tbsps of the fruit purée and dissolve the gelatine over a moderate heat. 6 Put the rest of the fruit purée into a bowl. Whisk the gelatine mixture into the fruit purée. 7 Whip the egg whites until stiff. 8 Just before the fruit mixture starts to set, fold in the whipped cream and egg white. 9 Fill 6cm mousse rings and chill until set. 10 Store in the fridge until ready for service. Try to use seasonal fruits and adjust the sugar according to the fruit, e.g. less for strawberries than for rhubarb. The lemon juice will enhance the flavour of the fruit purée. Egg-based desserts Many egg-based desserts combine milk or cream, eggs, sugar and flavouring. The egg mix cooks and sets the liquid content. Any egg custard mixture needs enough eggs to set the liquid (milk or cream). Cream gives a much richer texture, but costs more. Excess heat while cooking egg custard dishes will result in the egg and liquid separating known as curdling. Overcooking the custard mix will leave a clear liquid on the surface of the cooked product. Worksheet 46 Try this! How many desserts do you know which are made using from egg custard? What are the main ingredients of egg custard? Why is a bain-marie used? 490 Level 2 Diploma_9780435033736_4th.indb 490 13/09/2010 10:29

Types of desserts and puddings Too much heat will also lead the sugar in the custard mix to produce bubbles throughout the mixture. To reduce the risk of overheating the custard mix, most egg custardbased desserts are cooked in a bain-marie. Egg custard eggs 6 granulated sugar 150g milk 565ml vanilla pod 1 nutmeg, grated to taste Serves 6 8 Preparation 1 Cooking skills 2 Finishing 1 Put the eggs and sugar into a bowl. Whisk to mix, but do not incorporate air as this will affect the final product. 2 Put the milk into a saucepan. Split the vanilla pod and put the seeds into the milk. Warm the milk to infuse the flavour. Do not boil. 3 Pour the hot milk onto the egg and sugar mixture. Whisk to mix but do not make frothy. 4 Strain through a conical strainer. 5 Transfer to a buttered dish and grate nutmeg onto the surface. 6 Cook in a bain-marie for approximately 30 to 35 minutes at 200 C. 7 Once cooked allow to cool. Store in the fridge until required for service. Marcus says With a hot dessert, such as an egg custard tart, use fresh free range eggs for maximum colour, flavour and silkiness. When making egg custard tart, remember to pour the egg mixture into the tart whilst it is still in the oven this allows you to fill right to the top without having to carry it! Did you know? Nutmeg is the dried seed of a fruit from an evergreen tree grown in South-east Asia. It is available either whole or in powdered form. Whole nutmeg is grated very finely to extract the spice. Did you know? This mixture can also be cooked inside a blind-baked sweet pastry case. See Chapter 15. Queen of puddings is another egg custard-based dessert with added raspberry jam and cake crumbs. It is finished with crossed meringue and then each space is filled alternately with apricot and raspberry jam. It is a very sweet, very decorative dessert. The egg custard mix can also be flavoured with lemon zest. Cabinet pudding is egg custard with mixed dried fruits and sponge, served with sauce anglaise. Egg-based desserts should be smooth in texture, just set and cooked gently so the egg doesn t scramble and overcook, leaving a grainy texture with pockets of air. 491 Level 2 Diploma_9780435033736_4th.indb 491 13/09/2010 10:29

Desserts and puddings Diplomat pudding is a Cabinet pudding served cold, turned out of its cooking dish and decorated with whipped cream. Bread and butter pudding With the addition of sliced bread, sultanas and butter, another very popular dessert can be made. Bread and butter pudding eggs 6 medium granulated sugar 150g milk 500ml vanilla pod 1 sultanas 100g white bread 250g (approx 7 slices) butter 100g Cooking time 30 35 minutes Oven temperature 190 C Serves 6 Preparation 2 Cooking skills 2 Finishing 2 1 Make the egg custard as normal. 2 Butter and sugar a pie dish. 3 Wash and dry the sultanas. 4 Butter the bread and cut each slice into four triangles. (The crusts can be removed if required.) 5 Layer the pie dish with alternate layers of buttered bread and sultanas. Finish with a layer of buttered bread. Do not use any sultanas on the top layer as they will burn during cooking and taste bitter. 6 Pass the egg custard through a conical strainer onto the bread. Allow the bread to soak up the egg custard mixture for at least 30 minutes. 7 Place the dish into a deep tray. Half fill the tray to make a bain-marie. 8 Bake the pudding until set and golden brown. Serve hot. A modern twist on this classic dessert is to replace the milk with cream and glaze the top with sugar after cooking to give a crisp sweet topping. Another twist is to use brioche instead of normal sandwich bread. By adding melted chocolate or chocolate powder to the egg custard mixture you can create a chocolate bread and butter pudding. Definition Brioche: yeast dough that has been enriched with eggs and butter. It is similar to croissants. 492 Level 2 Diploma_9780435033736_4th.indb 492 13/09/2010 10:29

Types of desserts and puddings Crème caramel For the egg custard: milk 850ml sugar 90g eggs 6 vanilla essence to taste For the caramel: sugar 180g water 90ml and 20ml Oven temperature 140 150 C Cooking time 30 40 minutes Serves 6 Preparation 2 Cooking skills 2 Finishing 1 1 Make the egg custard as normal. 2 Make a caramel by mixing the sugar and 90ml of water in a heavy-bottomed saucepan. 3 Dissolve the sugar and bring it to the boil. Skim. 4 With a clean pastry brush and some clean water, wash down the inside of the saucepan to remove any sugar crystals from the edge. Continue washing down throughout the boiling process. 5 Cook the sugar until an amber colour has been achieved, approx. 15 20 minutes. 6 Add the 20ml of water. This will stop the cooking process and thin down the sugar to produce a caramel sauce. 7 Pour the caramel into some greased moulds and allow to set. The caramel will set more quickly if the moulds are put into cold water. 8 Strain the egg custard mix onto the caramel. 9 Transfer the moulds into a bain-marie. 10 Cook in the oven until the custard is set. 11 When cooked remove from the bain-marie and allow to cool. 12 When completely cold remove from the moulds and serve. Did you know? The reason for washing down the side of the pan when boiling sugar is to stop the liquid sugar from crystallising. Put a clean unused cleaning cloth into the bottom of the bain-marie before you put the moulds in. This prevents the base of the moulds getting too hot. 493 Level 2 Diploma_9780435033736_4th.indb 493 13/09/2010 10:29

Desserts and puddings How to remove the Crème caramel from the moulds 1 Tilt the mould onto its side at 90 and loosen the edge of the custard from the mould. Continue all the way round. 2 Turn the mould upside down onto a serving plate, hold the plate and the mould and shake to loosen. 3 Remove the mould. 4 Any remaining caramel should be poured over the custard. Crème brûlée Crème brûlée translates as burnt cream, which indicates how the dessert is finished prior to service. Crème brûlée can be served hot or cold. Crème brûlée egg yolks 10 eggs 2 caster sugar 150g double cream 1000ml vanilla pod 1 demerara sugar for topping Oven temperature 140 150 C Cooking time 30 40 minutes Serves 8 10 Preparation 2 Cooking skills 2 Finishing 2 1 Make the custard as for egg custard. Then poach the custard in a bain-marie as for crème caramels. 2 Once set, sprinkle an even coating of demerara sugar onto the surface. 3 Glaze the sugar to a light brown colour under a salamander. 4 Once glazed, serve. Remember! The caramel should be rich and amber in colour, the surface of the cream should be smooth and not full of bubbles. The cream should stand proud and not dipped in the middle. Make sure the salamander has been pre-heated or the sugar will take a long time to brown and the custard mix will overheat and curdle. Brûlée can be caramelised using a blow torch or a salamander Brûlées can also be caramelised using a blow torch, but keep the flame moving so an even glaze can be achieved. 494 Level 2 Diploma_9780435033736_4th.indb 494 13/09/2010 10:29

Types of desserts and puddings Meringues A meringue is a mixture of whipped egg whites and sugar. Usually, caster sugar is used as the grains are much smaller and more easily suspended in the bubbles of the whipped egg white. When making hot or cold meringue, there are a few basic rules that must be followed: All whipping equipment must be free from grease. Plastic bowls are not recommended; use either stainless steel or glass, as these can be scalded with very hot water to remove the grease. If you dry the bowl, use clean disposable tissue, not a cloth. A cloth could transfer grease to the surface of the equipment. The easiest way to make meringue is by machine. However, if making by hand, use a stainless steel balloon whisk. This type of whisk allows more air to be incorporated quickly. Egg yolks consist mainly of fat and if any traces of yolk are present in the egg white, it will prevent the egg white whipping to a stiff peak. Once made, the meringue mixture must be used straight away or the egg and sugar will start to separate and the egg white will start to turn back into liquid as the air escapes. There are three different types of meringue: 1 Cold meringue (French meringue), used for cakes, sponges and pavlovas. 2 Hot meringue (Swiss meringue), used for piping shells and nests. 3 Boiled meringue (Italian meringue), used for mousses, ice parfaits and lemon meringue. Cold meringue 1 part of egg white to 2 parts of caster sugar For example: egg white 100g caster sugar 200g Preparation 3 Cooking skills Finishing 1 Whisk the egg white in a clean bowl on the highest setting of a mixing machine. 2 Whisk until tripled in size. 3 Slowly add the sugar in small amounts while the machine is still running on full speed. 4 Turn the machine off once all the sugar has been incorporated and use as required. Definition Stiff peak: when the peaks of the whipped egg white stand up without falling to one side. The final test is to turn the bowl upside down to see if the white drops out. A pinch of salt in the egg white helps the whipping process. Do not use granulated sugar as this will give a coarse mixture. 495 Level 2 Diploma_9780435033736_4th.indb 495 13/09/2010 10:29

Desserts and puddings Hot meringue 1 part of egg white to 2 parts of caster sugar Preparation 3 Cooking skills Finishing 1 Put the sugar and egg white into a clean mixing bowl that will fit onto a machine. Combine using a hand whisk. 2 Put the bowl onto a bain-marie and whisk until the sugar has dissolved. To check this, remove the bowl from the heat and dip in a wooden spoon. Remove the wooden spoon and rub a finger over the spoon. If the mixture feels gritty, return it to the heat and whisk until the sugar has dissolved. 3 Fit the bowl onto the machine, attach the whisk and whisk on the highest setting until the mixture is cold and in a stiff peak. 4 Use as required. Video presentation Watch Finishing a flan for an alternative method of making hot meringue. Try out both methods and see which you prefer. Boiled meringue granulated sugar 300g water 90ml cream of tartar pinch egg white 150g Preparation 3 Cooking skills Finishing 1 Put the sugar, water and cream of tartar in a clean saucepan. Combine with a metal spoon. 2 Put the pan on a low heat. Wash the sides of the pan down with water and a clean brush (as for caramel for crème caramel). 3 Bring to the boil. 4 Boil the sugar mixture to 118 C. Test using a sugar thermometer. Do not stir the sugar, just let it boil. 5 In the meantime, whisk the egg white to a stiff snow using a machine on the highest setting. 6 Once 118 C is reached, remove from the heat and pour slowly into the whipped egg white while the machine is still running on full speed. Take care not to burn yourself. 7 Continue whipping until the mixture is cold and forms stiff peaks. 8 Use as required. Meringues are normally one part egg white to two parts sugar. Weigh the egg whites and double the sugar to get the correct amount. A pinch of salt or cream of tartar helps the whipping process by creating a stiff meringue and increasing the volume. The meringue should be well aerated and not grainy; this is a sign of over whipping. Cracked meringues are the result of too much moisture, or too much egg white to sugar. 496 Level 2 Diploma_9780435033736_4th.indb 496 13/09/2010 10:29

Types of desserts and puddings Granulated sugar is used in this type of meringue because it is a cleaner type of sugar with fewer impurities than caster sugar. In this method the sugar has to be boiled with the water and therefore the granulated sugar is more suitable. Cream of tartar is found in the juice of grapes, after they have been fermented in winemaking. It is classified as an acid, available in the form of a powder and used in baking powder. It helps to stabilise meringue once it has been whisked. Pavlova Pavlova is a meringue dish that is soft and chewy inside with a crunchy outside. Cornflour and vinegar are added to the meringue. Pavlova egg whites 100g caster sugar 200g vinegar 5ml cornflour 5g Serves 6 8 Preparation 3 Cooking skills 2 Finishing Undercooking will cause the meringues to weep, if not used over a period of time. Do not store meringue in the refrigerator as this will cause them to go soft because sugar in the meringue will draw in moisture from the atmosphere. Did you know? Pavlova was named after Anna Pavlova, a Russian ballerina. 1 Make meringue as previously described (cold meringue, steps 1 4). 2 Fold in the cornflour and vinegar. 3 Transfer onto silicone paper and bake at a temperature of 140 C for approximately two hours. 4 Cool and decorate with fruit and Chantilly cream. Definition Chantilly cream: cream that has been sweetened, flavoured and lightly whipped (see Chapter 16 for recipe). 497 Level 2 Diploma_9780435033736_4th.indb 497 13/09/2010 10:29

Desserts and puddings Meringue shells, cases, nests and vacherins These are all made with Swiss meringue and piped with star or plain piping tubes. They can be dried on top of the oven overnight or dried in an oven on a low heat of about 90 C. This could take four to eight hours. Make sure that meringue products are not dried at too hot a temperature as they may discolour and lose their characteristic white colour. Vacherins can either be large or individual round gateau-type meringues filled with fruit and cream and then decorated. Healthy eating Many people suffer from allergies to milk and dairy products. Make sure your customers are aware of any potential allergens in the food you prepare for them (see pages 47, 141 and 142). Milk puddings Milk puddings were considered an old-fashioned or more traditional pudding. However, they are now becoming more modern by using contemporary methods of cooking and presentation, e.g. with the use of coconut milk, chocolate and various fruits. When cooking milk-based puddings, the mixture should be stirred constantly to avoid burning. The grains used should be cooked through before serving and not have a bite to them. Semolina pudding milk 1 litre semolina 90g sugar 120g butter 30g Serves 8 10 Preparation 1 Cooking skills 1 Finishing 1 Vanilla extract or a vanilla pod can be added to improve the flavour. Alternatively, try adding lemon zest. 1 Heat the milk in a saucepan. When it has nearly boiled, sprinkle in the semolina, stirring well. 2 Simmer for 15 20 minutes. 3 Add the sugar and butter. Stir to dissolve. 4 Serve immediately or transfer to a serving dish and brown under the grill. Did you know? Sago and tapioca puddings are made in the same way. 498 Level 2 Diploma_9780435033736_4th.indb 498 13/09/2010 10:29

Types of desserts and puddings French rice pudding vanilla pod 1 milk 2 litres pudding rice 180g butter 75g caster sugar 180g eggs 5 medium icing sugar 25g Oven temperature 180 C Cooking time 20 minutes Serves 10 Preparation 2 Cooking skills 2 Finishing 2 Did you know? French rice pudding is enriched with eggs and butter. It is baked in a similar way to a soufflé. 1 Split the vanilla pod and remove the seeds. 2 Put the milk into a heavy-based pan. Add the vanilla pod and seeds. 3 Bring the milk to the boil. Remove vanilla pod. 4 Reduce the heat. Sprinkle the rice into the pan. Stir to stop the rice sticking together. 5 Simmer until the rice is cooked and the milk is thick and creamy. 6 Butter and sugar the individual serving dishes. 7 Put the remaining butter and sugar in a mixing bowl. Cream together. 8 Separate the eggs. Add the egg yolks to the creamed butter/sugar mixture and mix well. Keep the egg whites. 9 Slowly add the cooked rice to the butter/sugar mixture. Stir to prevent the egg yolks curdling. 10 Whisk together the egg whites until they peak. 11 Carefully fold the egg white into the rice mixture. 12 Put the mixture in the serving dishes. 13 Place the dishes in a bain-marie and bake in the oven. 14 When cooked, dredge the surface with icing sugar and return to the oven for a few minutes to glaze. 15 Serve immediately. Ensure rice is cooked through and tender, with a good ratio of creamy liquid to rice. See Chapter 13, page 436 for a recipe for Baked rice pudding. 499 Level 2 Diploma_9780435033736_4th.indb 499 13/09/2010 10:29

Desserts and puddings Batter-based desserts Batter-based desserts can be as simple as a lemon pancake or a more classic dish like crêpes suzette. Batter can also be used as a light crispy coating used to protect fruit during cooking. Definition Crêpes: the French term for pancakes. Crêpes need to be as thin as possible. Pancakes Pancakes should be cooked in crêpe pans, which are small flat pans which make tossing the pancakes easier. They can also be cooked in frying pans but tossing them is a little more difficult. Basic pancake batter soft flour 240g salt a pinch milk 565ml eggs 2 melted butter 30g Preparation 1 Cooking skills 2 Finishing 1 Figure 15.4 Crêpe pan 500 1 Sift the flour and salt together into a bowl. 2 Add the milk and eggs and whisk together until smooth. 3 Whisk in the melted butter. 4 Allow to rest for at least 60 minutes or the pancakes will be tough and rubbery. Whisk after resting. 5 Heat the crêpe pan, add a little vegetable oil (butter will burn and make the pancake taste burnt and bitter). 6 Coat the base of the pan with the hot oil and pour off any excess. (Too much oil will not only make the pancake greasy, it will also splash back and cause a serious burn.) 7 Fill a small ladle with pancake batter and pour the batter into the centre of the pan. Lift the pan and coat the base of the pan with the batter ensuring a thin even coat. 8 Put the pan back onto the heat, and cook the batter. When all the liquid has cooked, the pancake is ready to be turned over. Lift one edge of the pancake off the pan to check the colour; it should be a light golden brown. 9 To turn the pancake over, use a palette knife to run around the edge of the pancake to loosen it and make sure it has not stuck to the pan. Slide the palette knife under the pancake and turn it over to cook on the other side. 10 Once cooked, turn onto an overturned plate if the pancake is to be served later, or onto a serving dish if being served straight away. Crêpes should be thin and have a good even colour on both sides to avoid raw patches. If being used later, layer the crêpes with sheets of silicone paper. Level 2 Diploma_9780435033736_4th.indb 500 13/09/2010 10:29

Types of desserts and puddings Ideas for service: Lemon pancakes: prepare and cook pancakes as described, turn out onto a plate, sprinkle with caster sugar and fold into four. Serve with lemon quarters. Jam pancakes: prepare and cook pancakes as described, turn out onto a plate, spread a spoon of red jam on each and roll up. Sprinkle with caster sugar and serve. Apple pancakes: apple pancakes are the same as jam pancakes, but with apple purée instead of jam. Refer to fruitbased desserts (page 509 510) for making apple purée. Worksheet 47 Try this! Find out what faults there might be in pancake batters and the problems these can cause. Find out some possible recipes for yeast and pancake batters. American-style pancakes American-style pancakes are made using a slightly thicker batter that has a raising agent added, normally baking powder. Due to their thickness the batter needs sweetening, unlike normal pancakes that have jam, lemon and sugar etc. American-style pancakes should be light and fluffy and cooked through. These are better served immediately. American-style pancakes soft flour 135g salt 3g milk 140ml egg 1 large baking powder 10g caster sugar 50g Preparation 1 Cooking skills 2 Finishing 1 1 Follow steps 1 4 for basic pancake batter. 2 Add the baking powder just before cooking the pancakes, otherwise the effectiveness of the baking powder will be destroyed. 3 Cook the pancakes on a griddle. Pour the batter onto the hot surface about the size of a saucer. Cook and turn the pancakes. 4 Serve with maple syrup, fruit, ice cream, whipped cream or any sweet flavourings and accompaniments specified by the establishment. Investigate! What else could be used to make the pancake lighter in texture? 501 Level 2 Diploma_9780435033736_4th.indb 501 13/09/2010 10:29

Desserts and puddings Fritters Fritters can be either sweet or savoury. Examples of sweet fritters: Apple fritters: peel and core apples, slice into four rings and keep covered in acidulated water (water with a squeeze of lemon juice). Drain well and dip the apple rings into flour and then into batter (see recipes below). Place into the deep fat fryer and cook on both sides until golden brown. Remove from fryer, drain well and coat in either plain or cinnamon sugar. Banana fritters: do not prepare the bananas until required as they will turn black. Peel and cut the bananas into approximately 5cm pieces, place into the batter and cook as for apple fritters. Can be served with apricot sauce. Pineapple fritters: remove the skin from the pineapple, slice into rings approximately 1cm thick, remove the core, and proceed as for apple fritters. The frying batter is used to protect the items being fried, and gives them a crunchy texture. A raising agent is needed for a frying batter to be light and fluffy. It could be whipped egg white, baking powder or yeast. The type of fritter and the establishment will determine the type of frying batter used. After frying, transfer the cooked product to a colander and allow to drain. Serve as per menu requirements. Fritters are best served straight after cooking. Leaving them to cool will cause the batter to turn soggy. Healthy eating To encourage healthy eating, do not coat the fritters in sugar. They could be sweetened with honey as an alternative. Batters used for fritters should be light and not made too far in advance. The fritters should be served immediately, or the fruit inside will make the batter become soggy. Frying batters Egg white batter soft flour 240g salt a pinch cold water 300ml egg whites 2 Preparation 1 Cooking skills Finishing 1 Sift the flour and salt together into a bowl. 2 Gradually add the cold water, whisking well to a smooth batter. 3 Allow to rest for a minimum of 20 minutes before using. 4 Whisk the egg whites until they are stiff. 5 Fold the egg whites into the batter. 6 Use straight away. 502 Level 2 Diploma_9780435033736_4th.indb 502 13/09/2010 10:29

Types of desserts and puddings Baking powder batter soft flour 240g salt a pinch vinegar 30ml yellow colouring 4 drops water 280ml baking powder 20g Preparation 1 Cooking skills Finishing 1 Sift the flour and salt together in a bowl. Add the vinegar and colouring. 2 Gradually add the cold water, whisking well to form a smooth batter. 3 Add the baking powder just before cooking and whisk well. Yeast batter strong flour salt fresh yeast yellow colouring water 240g a pinch 30g 4 drops 300ml Preparation 1 Cooking skills Finishing 1 Sift the flour and salt into a bowl. Add the yeast and colouring. 2 Gradually add the cold water, whisking well to form a smooth batter. 3 Prove for 30 40 minutes before using. Did you know? The vinegar in the batter helps to make the batter crispy and reacts with the baking powder to create carbon dioxide. The yellow colouring helps to make the batter turn golden brown during cooking. Remember! Test the temperature of the fat in the deep fat fryer by dropping a small amount of batter into the hot oil; it should rise to the surface and start to cook. Once brown it should be crisp but not greasy. If the test piece is greasy but light in colour, the fat is too cold. If it is golden brown but raw inside, the fat is too hot. Adjust the temperature to suit the product. 503 Level 2 Diploma_9780435033736_4th.indb 503 13/09/2010 10:29

Desserts and puddings Sponge-based desserts Sponge-based desserts can be a combination of different products or a simple steamed sponge pudding. For more information about making sponges, see Chapter 17. Steamed sponge pudding Steamed sponge pudding is a sponge that is cooked in a steamer; it can be served with a variety of toppings and sauces: Blackcap pudding has currants on the top. Golden sponge pudding has golden syrup on the top. Chocolate sponge pudding has chocolate-flavoured sponge and is normally served with chocolate sauce. To make it, replace 50g flour with 50g cocoa powder. Jam/marmalade sponge pudding has jam or marmalade on the top. Basic sponge pudding soft flour 250g baking powder 5g butter 250g caster sugar 250g eggs 4 medium Serves 10 Preparation 3 Cooking skills 1 Finishing 1 Sift the flour and baking powder together into a bowl. 2 Flour and butter ten individual moulds. 3 Cream together the butter and sugar until light and fluffy. 4 Beat in the egg a little at a time. 5 Add the sifted flour and baking powder. Lightly mix until incorporated. Do not over mix. 6 Use as required. Did you know? Apricot glaze is made with apricot jam, sugar and water. It is used to make the surface of sweet products shine. Apricot jam is used because apricots are very low in pectin. The glaze does not stain or change the colour of the final product and does not affect the taste. However, if the apricot glaze burns it will darken and taste bitter. Definition Pectin: a natural setting agent found in fruit. As with all sponges, the mixture should not be overbeaten when adding the flour. This will overwork the gluten, causing shrinkage and not a light, aerated sponge. Definition Dariole moulds: cylindrical moulds which are available in different sizes. All the sponges can be prepared individually or for portioning. Use dariole moulds or pudding bowls. The insides of these must be buttered and floured. Once they are prepared, do not touch the inside as this could cause the cooked pudding to stick to the mould. Put the topping at the bottom of the dish and the sponge mixture on top. 504 Level 2 Diploma_9780435033736_4th.indb 504 13/09/2010 10:29

Types of desserts and puddings Do not over-fill the mould as the sponge will expand during cooking. Cover the top of the mould with a piece of greased greaseproof paper to prevent the steam penetrating the sponge. Cooking times will depend on the size of the mould, but individual sponges can take up to 40 minutes, whereas large ones can take up to two hours. Another popular sponge pudding is Sticky toffee pudding, which has soaked dates and is a soft sponge. Some recipes include nuts, so customers need to be informed in case one of them has a nut allergy. Eve s pudding is a sponge and apple dessert. The apple is placed in a baking dish and covered with a basic sponge. It is then baked and normally served with fresh egg custard. See pages 509 510 for how to prepare the apples. Soufflés Some people will not even attempt to make a soufflé because they are so worried about it rising and then collapsing. A soufflé is an easy dessert to make, as long as you follow these simple rules: Do not over-mix the egg white when folding into the base mix (panade). Butter and sugar the moulds well. Make sure the oven is set at the right temperature. Serve immediately. There are three ways to make a soufflé: Roux method: the roux and beurre manie methods produce a heavier, more pudding-like texture but this means the soufflé will not collapse so readily. Beurre manie method: here the panade is made differently to the roux method, but otherwise the ingredients and method are the same. Crème patissière method: this is the most popular method used in industry as it allows each order to be freshly cooked, therefore offering greater flexibility during service. Sponge puddings can be served with a variety of sauces and toppings 505 Level 2 Diploma_9780435033736_4th.indb 505 13/09/2010 10:29

Desserts and puddings Vanilla soufflé butter 60g, plus extra for lining dishes caster sugar 60g, plus extra for lining dishes eggs 5 medium vanilla pod 1 milk 300ml plain flour 60g Oven temperature 205 C Cooking time 7 10 minutes Serves 8 using size 1 ramekin dishes Preparation 3 Cooking skills 2 Finishing 2 You can incorporate different flavourings into a soufflé to adapt the different product (see page 508) Roux method 1 Butter and sugar the ramekin dishes. Clean off any sugar from the rim of the dish as this can cause the mixture to stick to the edge which will stop the soufflé rising correctly. 2 Separate the eggs. 3 Put the milk in a pan and heat gently. 4 Split the vanilla pod and remove the seeds. Add both to the milk to infuse. 5 Add half the sugar to the milk. 6 Melt the butter in another pan. Add the flour and make a roux. 7 Remove the vanilla pod from the milk. Slowly add the hot milk to the roux (as if making a white sauce). This makes the panade. 8 Allow the panade to cool slightly. Add the egg yolks one at a time and beat into the panade until smooth. 9 Whisk the egg whites to a peak. Be careful not to make them too dry or they will not fold into the panade easily. 10 Add a quarter of the egg white to the panade, and mix. This will loosen the panade and make it easier to fold the remaining egg white into the mix. 11 Add the remaining sugar to the remaining egg white and whisk. Gently fold this mixture into the panade. 12 Three-quarters fill the ramekins. 13 Put the dishes into a bain-marie on the stove. 14 Simmer until the mixture reaches the top of the dish then carefully transfer the bainmarie into the oven. 15 Bake in the oven until risen and golden brown on the top. 16 Turn out of the dishes before service. 17 Dust with icing sugar. 18 Serve immediately with Crème anglaise (see page 516). 506 Level 2 Diploma_9780435033736_4th.indb 506 13/09/2010 10:29

Types of desserts and puddings Beurre manie method Preparation X Cooking skills X Finishing X 1 Follow steps 1 to 5 from roux method. 2 Cream the butter in a mixing bowl. 3 Add the flour. Mix to make the beurre manie. 4 When the milk is simmering remove the vanilla pod. 5 Add small amounts of the beurre manie to the hot milk and stir. Allow each piece of beurre manie to dissolve before adding more. The panade should be smooth and thick. 6 Continue with steps 8 17 from the roux method. Crème patissière method For the crème patissière base: milk 300ml vanilla pod 1 egg yolks 2 medium caster sugar 50g plain flour (sifted) 40g Preparation X Cooking skills X Finishing X 1 Put the milk in a pan. Split the vanilla pod and remove seeds. Add both to the milk. Warm gently to infuse the flavour. 2 Put the egg yolks and caster sugar in a mixing bowl. Whisk together until light and fluffy. 3 Sift the flour. Add to the egg/sugar mixture and beat until smooth. 4 Bring the milk to the boil. Remove vanilla pod. 5 Pour the hot milk onto the egg/sugar/flour mixture and mix well. 6 Return the mixture to the pan and cook out until thick and smooth. 7 Transfer to a dish and allow to cool. 8 Cover with a cartouche, to prevent skinning. Soufflés should have a flat level top and straight sides. This shows good even mixing, well prepared moulds and correct cooking. 507 Level 2 Diploma_9780435033736_4th.indb 507 13/09/2010 10:29

Desserts and puddings To complete the soufflé butter 50g caster sugar 75g crème patissière base 8 tbsp Preparation X Cooking skills X Finishing X lemon juice 1 egg yolks 2 medium egg whites 8 medium Serves 6 using size 1 ramekin dishes Check the bottom of the pan before cooking out the crème patissière base. If the milk has caught, use a clean pan. The lactose in the milk can cause the crème patissière to burn. 1 Butter and sugar 6 ramekin dishes. 2 Put 8 tbsp of crème patissière base in a mixing bowl. Add the lemon juice and egg yolks. 3 Follow steps 9 17 from roux method. Different flavours can be incorporated into the crème patissière base. Try adding 75g of grated chocolate to the milk and allowing it to dissolve. For a fruity flavour add the finely grated zest of 2 lemons, oranges or limes to the milk and warm gently to infuse the flavour (as with vanilla). The milk will separate but this will not affect the base when made into the panade. When completing the soufflé, flavours can be added before the final egg white, i.e. after step 10. For a hazelnut flavour add 120g ground hazelnuts. For a coffee flavour add 60g liquid coffee. For an almond flavour add 120g ground almonds. For a fruit flavour add 20g fruit purée. Cooking times and temperatures Large soufflés should be baked for 20 25 minutes at a temperature of 175 C. Individual soufflés should be baked for 7 10 minutes at a temperature of 205 C. Fruit-based desserts Fruit-based desserts can be as simple as a Fresh fruit salad or a Rhubarb crumble. All fruit-based desserts have flexibility which can be adjusted to suit every establishment. 508 Level 2 Diploma_9780435033736_4th.indb 508 13/09/2010 10:29

Types of desserts and puddings Syrup When making fresh fruit salad, keep the pieces of fruit roughly the same size. Fresh fruit salads normally have a base syrup to stop the fruit discolouring after being prepared. Fruit has a natural sugar called fructose, so the base syrup does not need to be too sweet, however this does depend on the type of fruit being used. Place all the fruit together and add sufficient stock syrup to cover the fruit. Just before service, peel and slice the bananas and add them. Gently stir to mix the fruit and syrup and serve. Healthy eating Some people are allergic to certain fruits most commonly red fruits, pineapple and kiwi so you should specify exactly which fruits you have used in your recipes. Remember, cooked fruits are generally less likely to cause an allergic reaction. The syrup could be a simple stock syrup or even an unsweetened fruit juice. Stock syrup is a mixture of sugar and water, dissolved and boiled together. See page 517 for flavours. Stock syrup sugar 720g water 565ml Preparation 1 Cooking skills 1 Finishing 1 Put the sugar and water into a saucepan. 2 Boil them and skim off any impurities. 3 Cool and use as required. Preparation of fruit All fruit should be washed and dried before preparing or eating. Apples need to be peeled, cored and quartered. Apples tend to turn brown very quickly once peeled. To prevent this, peeled apples should be kept in acidulated water. There are hundreds of varieties of apples, from the common Granny Smith to pink lady. Each apple has its own level of sweetness and crispness. Bramley apples are normally used for cooking but eating apples can also be cooked. They require less cooking time and less sugar. For fruit salad the quarters should be sliced into small pieces. Healthy eating The vitamins and nutrients found in apples are just under the skin, so use a vegetable peeler to remove the peel. To increase roughage in people s diets leave the peel on. Definition Acidulated water: water with lemon juice added to it. 509 Level 2 Diploma_9780435033736_4th.indb 509 13/09/2010 10:29

Desserts and puddings Cooking apples should be peeled, cored, quartered and kept in acidulated water until ready for cooking. The time of year and the variety of apple used will determine whether the apple needs additional water and sugar added during cooking. As a rough guide only, 1kg of cooking apples needs 125g sugar. After cooking, taste the apples and add extra sugar if required, or if too sweet add some lemon juice. How to cook apples 1 Put sugar into a saucepan, add the drained apple slices and squeeze half a lemon over the top. 2 Put a tight-fitting lid on and place on the heat to cook. The steam created should provide enough liquid to cook the apples. Water can be added if necessary. 3 Test to see if the apple is cooked by tasting a small piece. If using the fruit in pieces, it should be soft but still firm. For purée, cook slightly longer until there is no bite left. 4 Remove the fruit from the pan and allow to cool. 5 To purée the fruit, use a food processor. Purée can also be made using a potato masher, but it will not be so smooth. Oranges should be peeled and segmented, but the most important part is to make sure there is no pith left on the segments. How to peel an orange 1 To peel the orange, top and tail it first, so that you can see how thick the skin is. 2 Run a vegetable knife from the top of the fruit to the bottom, judging the correct thickness to remove all the pith and skin. 3 Once the first slice has been removed it will allow the next piece to be removed more easily, as you can then see how much skin to remove each time to remove all the pith and skin. Continue removing slices round the orange until all the skin and pith has been removed. Try to keep the round shape of the orange. When preparing fruit-based desserts, fruit must be in prime condition with no damage or contamination. Fruit is always at its best in season, when it is more readily available, tastes better and is correctly ripened. How to segment an orange The orange is then ready to cut into segments which should be free from pith, pips or the membrane which divides up the inside of the orange. There are two different methods to achieve this: 510 Level 2 Diploma_9780435033736_4th.indb 510 13/09/2010 10:29

Types of desserts and puddings 1 1 2 3 Place a container underneath the orange. Hold the peeled fruit in one hand and run a paring knife down towards the centre of the fruit just inside the segment membrane. Once the centre is reached push the segment away from the centre. The segment should come away from the membrane on the other side. Continue until all the segments have been removed. Squeeze the remaining pulp to remove any juice that remains. 2 This is similar to method 1, but instead of pushing the segment away from the centre, cut the other side of the segment away from the membrane too. 2 is slightly easier but can cause more waste. Bananas should not be prepared until required for service. Bananas turn brown very quickly and in fruit salad they will go black and spoil the presentation of the fruit. Bananas can be coated in lemon juice to slow down but not stop the browning process. Peel the banana and cut slices about 3mm thick. If using bananas for fritters, cut them into three or four depending on the size of the fruit. Grapes should be halved and the seed removed. Kiwi fruit should be topped and tailed and peeled in the same way as oranges. Once peeled, slice and use as required. Pears are either red or green and are also available in many varieties. Some are suitable for cooking. The normal method of cooking pears is poaching. Pears can be peeled with a vegetable peeler and cored, then cut into quarters and then into smaller pieces to go into fruit salad. To poach pears, do not core them until after poaching as this will help stop them falling apart. Pears can be poached in stock syrup, red wine or even sweet dessert wine. It depends on the dessert being produced, but the method of poaching is the same. Worksheet 49 Investigate! Find the names of four types of pears suitable for cooking and a suitable recipe for each. 511 Level 2 Diploma_9780435033736_4th.indb 511 13/09/2010 10:29

Desserts and puddings How to poach pears 1 Peel the pears and keep them covered in acidulated water. 2 Bring the poaching liquid to the boil and remove from the heat. 3 Put the pears into the liquid and cover with a cartouche. 4 Put back onto the heat and simmer gently for 10 25 minutes depending on the type of pear and the liquid being used. 5 The pears will change colour slightly to a translucent pale colour. 512 Use a cartouche (a circle of greaseproof paper) to keep the fruit submerged Fruit compote Fruit compote is a mixture of stewed fruit which can be made with soft fruit, hard fruit and dried fruit. Soft fruit should be chosen, washed and covered in hot stock syrup. Cool and serve as required. Dried fruit should be washed and soaked overnight in cold water. Then sugar is added and the fruit is gently cooked in its juice. It is cooled and served as required. Hard fruit should be washed, prepared, put in a shallow dish and covered in stock syrup. Put a cartouche on top and place in the oven to stew until the fruit is tender. Allow to cool in the syrup and serve as required. Fruit crumbles A modern pear belle Helene Crumbles are a very popular but simple baked dessert. A crumble has fruit on the bottom and a topping of butter, flour and sugar. Sometimes the fruit is cooked before the crumble topping is placed on top. This depends on the type of fruit used. For example, apples, rhubarb and gooseberries should be cooked, whereas raspberries, blackberries and peaches can be used raw. Slightly under ripe pears are better for poaching as they can be cooked for longer and take on more flavour. Cook fruits under a cartouche to keep them submerged to help retain colour. Fruit compotes can be served at breakfast or with sweet sauces and ice cream. They can also be flavoured with alcohol. The fruit should retain its original colour, so the correct preparation method is important. Try this! For more general information on fruits, visit www. heinemann.co.uk/hotlinks and enter the express code 3736P. Level 2 Diploma_9780435033736_4th.indb 512 13/09/2010 10:29

Types of desserts and puddings Crumble flour 450g butter 200g sugar 200g fruit 1.5kg Serves 8 10 Preparation 1 Cooking skills 1 Finishing 1 Rub all the ingredients together to achieve a sandy texture. 2 Put approx 1.5kg of prepared fruit in an ovenproof dish. 3 Sprinkle the crumble mixture on top of the fruit. Do not press the topping mixture down as this compacts the topping and makes it soggy. 4 Bake in a moderate oven until the fruit is cooked and the crumble topping is golden brown. Fruit flans Apple meringue flan is a simple dessert, but care is still needed to produce it well. An apple meringue is a blind-baked sweet paste flan (see Chapter 16), three-quarters filled with apple purée and with meringue piped on top. To finish the flan, sprinkle caster sugar on top and bake in a moderate oven until the top is golden brown and the apple is hot. When piping the meringue, keep it even and level as any peaks will burn during cooking. Lemon meringue flan is prepared in exactly the same way as apple meringue; just replace the apple with lemon filling. Lemon filling is available pre-made or in powdered form, or it can be made from fresh ingredients. Apple flan is a blind-baked sweet paste flan, three-quarters filled with apple purée, topped off with sliced raw apple. Sprinkle with sugar and cook in a moderate oven until the apple slices are cooked and browned. Coat with apricot glaze. Fruit flans are completed differently from apple flans. First the case is filled with pastry cream and then fruit is overlapped on top to completely cover the pastry cream. It is then coated in apricot glaze to protect the fruit from discoloration. Fruit crumbles should have a fruit to crumble topping ratio of approximately 3:1. More topping may result in the mixture being undercooked, giving a raw floury topping. The fruit should be cooked through and have a crisp topping. Worksheet 50 Investigate! Find five ingredients that could be used to make the crumble topping healthier to eat. 513 Level 2 Diploma_9780435033736_4th.indb 513 13/09/2010 10:29

Desserts and puddings Lemon filling for lemon meringue flan sugar 120g water 150ml lemon juice 60g cornflour 25g butter 30g egg yolks 2 Preparation 2 Cooking skills 2 Finishing 1 Put the sugar and half the water into a pan over a low heat. 2 Dissolve the sugar. Add the lemon juice. Bring to the boil. 3 Dissolve the cornflour in the remaining water to make a slake. Add to the water and lemon juice and cook until the mixture thickens. 4 Add the melted butter. 5 Whisk in the egg yolks. 6 Remove from the heat. Pour into a cooked flan case and allow to cool. The pastry should be crisp with a good layer of filling and an even coloured meringue. If under baked, the meringue will weep onto the filling underneath. 514 Preparation 2 Cooking skills 2 Finishing Pastry cream milk 850ml vanilla pod 1 (can be replaced with essence or extract) egg yolks 8 sugar 240g plain flour 120g 1 Put the milk into a saucepan. Split the vanilla pod and put seeds into the milk, add the pod and infuse over a low heat. 2 Put the egg yolks and sugar into a bowl and whisk together until light. 3 Sift the flour and add to the egg mixture. Mix to a smooth paste. 4 Bring the milk to the boil and remove the pod. 5 Gradually add the milk to the sugar mix and stir well. 6 Put the mixture into a clean pan and bring it back to the boil, stirring continuously. 7 Pour into a clean bowl and cover with a cartouche to prevent skinning. Allow to cool. The following page shows the step-by-step method for making Crème patissiére. Video presentation Watch Finish a flan to see this being produced. You may also find Prepare sweet paste (rubbing in method); Line a flan ring; and Bake blind useful. Definition Slake: a mixture of cornflour or custard powder mixed with cold liquid. Pastry cream is more commonly known as Crème Patissiére by pastry chefs Crème patissiére should have a smooth creamy texture and be well flavoured. Level 2 Diploma_9780435033736_4th.indb 514 13/09/2010 10:29

Types of desserts and puddings 1 2 3 4 Combine the dry ingredients and egg yolks to a smooth paste and infuse milk with vanilla. Pour the infused milk slowly onto the paste and whisk thoroughly. Pass through a chinoise into a clean pan and cook out, beating constantly. Place into a clean bowl, then dust with a little caster sugar to prevent skinning. Sweet sauces Coulis A fruit coulis is made with soft fruit, e.g. strawberries or raspberries, and sugar. Icing sugar is normally used as it sweetens the fruit and provides a smooth sauce. Did you know? The word coulis means sifted. Fruit coulis soft fruit 25g icing sugar 50g lemon juice 3 4 drops Serves approx 4 6 Preparation 1 Cooking skills Finishing 1 Wash and dry the fruit. 2 Liquidise the fruit, icing sugar and lemon juice. 3 Pass the mixture through a sieve into a clean bowl. 4 Check the taste. If the coulis is too tart (sour) add icing sugar to taste. 5 Check the consistency. If the coulis is too thick, add a little stock syrup (see page 509). 515 Level 2 Diploma_9780435033736_4th.indb 515 13/09/2010 10:29

Desserts and puddings Cooked fruit sauce This sauce could be made using apples, pears or apricots. Cooked fruit sauce fruit 450g caster sugar 100g water 150ml lemons 1 Preparation 1 Cooking skills Finishing 1 Prepare the fruit as required. 2 Put all the ingredients in a saucepan and simmer until the fruit is tender. 3 Liquidise and push through a sieve. 4 Check the taste. If the sauce is tart, add more sugar. 5 Allow to cool. Store in a refrigerator and use as required. Fruit sauces should be vibrant in colour, smooth and reflect the fruit s natural taste. Custard sauce This is sometimes called Crème anglaise. Custard sauce caster sugar 75g milk 300ml double cream 300ml vanilla pod 1 egg yolks 8 medium Makes 750ml Preparation 1 Cooking skills 2 Finishing Crème anglaise should be smooth and have a pouring consistency. Be careful, as a grainy texture can be caused by overcooking and the egg scrambling. 1 Put the sugar into a saucepan. 2 Add the milk and cream. 3 Split the vanilla pod and remove the seeds. Add the pod and seeds to the milk/cream mixture. 4 Warm the mixture gently to infuse the flavour. 5 Whisk the egg yolks together until they are light. 6 Bring the milk/cream mixture to the boil. 7 Take off the heat. Remove the vanilla pod. 8 Pour the hot milk/cream mixture onto the eggs yolks. Mix. 9 Return the mixture to the pan and reheat until it thickens. Do not boil the mixture or it will curdle. 10 Test the sauce. It should coat the back of a spoon. 11 Serve immediately. Do not reheat. Any unused sauce can be used as a base for ice cream. See page 485 for more information. 516 Level 2 Diploma_9780435033736_4th.indb 516 13/09/2010 10:29

Types of desserts and puddings Flavoured syrup Flavoured syrup can be made by adding flavouring to simple stock syrup, see page 509. The thickness of the syrup is determined by the sugar content and how much it is reduced. Flavour When added Orange and cinnamon Add orange zest and a cinnamon stick At the cooking stage Cinnamon Add a cinnamon stick At the cooking stage Vanilla Infuse a vanilla pod Add once the syrup is the correct consistency and while it is still hot Lemon Add lemon zest At the cooking stage Chocolate Add cocoa powder Add at the cooking stage. After cooking, pass the syrup through muslin to remove the powder Coffee Add strong coffee Once the stock syrup is the right consistency Lime Add lime zest At the cooking stage Rose Add rose water to taste Once the stock syrup is the right consistency Ginger Use the syrup from crystallised ginger Once the stock syrup is the right consistency Lavender Add eight spikes of lavender Add at the cooking stage. Allow the syrup to cool to infuse the flavour, then strain Lime, lemon grass and ginger Add lemon grass, kaffir lime leaves and chopped ginger root Add at the cooking stage. Allow the syrup to cool to infuse the flavour, then strain Mint Add mint leaves Add once the stock syrup is the right consistency. Allow to cool to infuse the flavour, then strain Figure 15.5 Flavourings for stock syrup These desserts and puddings are only a small sample of the vast selection available, but mastering them is the first step to understanding how to produce fantastic hot and cold desserts and puddings. Figure 15.6 Dessert service 517 Level 2 Diploma_9780435033736_4th.indb 517 13/09/2010 10:29

Desserts and puddings Finishing and decorating techniques for deserts and pastries This section covers a range of finishing and decorating techniques that you can use on desserts and puddings. The finish is provided to complement the flavour, texture and colour, and to lift the product visually. This can be achieved by using a variety of products, from simple dustings to nuts, praline, fruit, chocolate and cream. When you finish a product, remember that the decoration should not overpower the main dish. Disposable and Savoy piping bags. Disposable bags should not be washed and reused and are therefore more hygienic Alternative methods of filling a piping bag 518 A selection of plain and star piping nozzles, plastic, polycarbonate and metal Holding a piping bag Piping a rosette. Level 2 Diploma_9780435033736_4th.indb 518 13/09/2010 10:29

Finishing and decorating techniques for deserts and pastries Finishing techniques using fresh cream Cream should be used to enhance a product and not dominate, as it is very rich. Piped cream for the best results use an appropriate nozzle, plain or star, in a clean piping bag. Hold the bag in the hand or over a measuring jug and place in the whipped cream. Do not overfill the bag. Squeeze out any air, then twist the bag in between thumb and finger of the piping hand to create a tight bag. Pipe out practice runs onto a clean surface or plate before beginning to decorate the product. Piped rosettes hold the piping bag approximately 1cm above the product. Using the top hand to squeeze and the bottom hand to guide, apply even pressure to pipe in a circular motion, raising the bag until the required height is reached. Running piping using the same holding technique, hold the bag at approximately 45 degrees to the product, then pipe in a back and forth motion to create a pearl type effect. Using the same technique again, this time use a spiral motion working towards you in a clockwise direction. This can also be contrasted by working the next row anticlockwise. Quenelle this is an oval shape achieved by either working the whipped cream in-between two spoons which have been dipped in hot water, or dragging a warmed spoon across the surface of the cream allowing the cream to roll. Running piping finish Spiral piping finish Dragging a spoon to form a quenelle The finished quenelle A selection of cream finishes 519 Level 2 Diploma_9780435033736_4th.indb 519 13/09/2010 10:29

Desserts and puddings Finishing and decorating techniques using chocolate Chocolate can be used in many ways to finish off or enhance a dessert. You can use several different techniques, such as piping working on acetate piped motifs transfer sheets run outs cut outs. In order to carry out the above techniques you need to be aware of the following types of and methods of working with chocolate. The two main types of chocolate used are Bakers/compound chocolate. which does not require tempering or, for a better flavour and finish, Couverture chocolate, which needs to be tempered before use. Bakers/compound chocolate is not really a chocolate; it is a combination of cocoa, vegetable fats and sweeteners and is used mainly for coating purposes. Couverture is a combination of cocoa, cocoa butter (minimum 32%), sugar and milk powder (milk chocolate). It is a far superior product but does require more skill to work with. Before these techniques can be carried out, all equipment must be to hand (mise en place), clean and dry. Do not attempt to begin the task before you are ready. Working on a cool, clean, dry surface is important. Tempering is the process which gives chocolate three main characteristics: shine high gloss mirror-like finish snap good tempering gives a strength to the chocolate which gives a sharp snap when broken retraction chocolate comes away from a surface due to shrinkage. Couverture is available in pellet and block form and is already tempered in its delivered state. However, overheating will break the temper and so the chocolate will need to be retempered. To carry out large scale tempering, other methods are implemented (covered at L3). However, for small amounts, the following methods are adequate. In order to finish desserts with piped cream, the cream must be tightly whipped to give clean defined edges. Always use a good quality nozzle. Piping is a skill that must be practised. Make up some instant potato and practise on an area. Keep scraping up the mixture and reusing. 520 Level 2 Diploma_9780435033736_4th.indb 520 13/09/2010 10:29

Finishing and decorating techniques for deserts and pastries Microwave In a heatproof bowl place finely chopped couverture or couverture buttons. Place in the microwave on high heat for approx 40 seconds. Remove and stir the buttons should just be starting to soften. Return to the microwave and repeat but reduce the time to around 10 15 seconds. Remove and stir look for a mixture where half the buttons have melted and half are still visible. Beat thoroughly until all buttons have melted, using the heat in the couverture to do this. If required, place back into the microwave for short 5 second bursts and keep beating until smooth and glossy do not be tempted to leave too long as this will break the temper. Test by placing on the back of a pallet knife. Place in a cool area for around 15 minutes. If the chocolate is tempered it will come clean away from the pallet knife. Piping This can be done by using a chocolate ganache, a combination of chocolate and cream, using an appropriate nozzle and bag and piping directly onto a product e.g. an Easter egg, biscuits or gateau, in an attractive decoration. Do not be tempted to pipe too much decoration: the piping should just be used to enhance the product. Piped motifs These are usually done using a paper cone and can be anything from Happy Birthday or a logo (maybe a hotel s name). This technique should be practised beforehand, as the piping is usually done straight onto a product, e.g. a gateau. These decorative pieces have been created using transfer sheets (see pages 522 3) 521 Level 2 Diploma_9780435033736_4th.indb 521 13/09/2010 10:29

Desserts and puddings Run outs Run outs are a more abstract type of decoration used for decorating desserts and gateaux. To ensure even-sized decoration, draw parallel lines onto silicone paper, turn the paper over and, using a paper cone, pipe your decoration using the lines as a guide. Do not overfill the paper cone with chocolate. Also, have several cones made in advance. A small amount of stock syrup/alcohol can be added to the chocolate to slightly stiffen the mixture and give a high gloss shine. Various designs of chocolate run out. Note the guide lines to ensure even sizing. Run outs are often used to decorate gateaux Acetate This is a clear plastic sheet. The chocolate is evenly spread out and allowed to set, then cut out or broken. This gives a high gloss shine to the finish. Transfer sheets These are pre-made sheets of plastic with printed, coloured cocoa butter designs. The sheets are spread evenly with tempered chocolate and allowed to set and can then be broken into abstract shapes or cut out. Tempered chocolate can also be dragged onto a sheet to give a petal effect. Cut outs After coating the transfer sheets, allow the chocolate to set to just touch dry, then the chocolate can be cut freehand into shape, e.g. triangles, wavy lines etc. Alternatively, cutters such as fluted or plain pastry cutters can be used. Once the chocolate has begun to set on the sheet, cut shapes and turn the sheet over onto a flat surface. This prevents the chocolate curling and keeps the product flat. Always try to work with chocolate in a cool (15 16 C) draught free room. Chocolate should not be stored in a fridge but in an airtight container in a cool dark place. 522 Level 2 Diploma_9780435033736_4th.indb 522 13/09/2010 10:30

Finishing and decorating techniques for deserts and pastries Using transfer sheets Drag tempered chocolate onto the transfer sheet or acetate on the edge of a table Place into a curved container or half pipe Once set, remove carefully try to avoid touching with fingers Place an amount of tempered chocolate onto the transfer sheet Spread evening in a single smooth motion, trying to avoid going back and forth A completed decorative piece, using transfer sheets and run outs 523 Level 2 Diploma_9780435033736_4th.indb 523 13/09/2010 10:30

Desserts and puddings Other techniques Dusting with icing sugar or cocoa powder from a fine sieve or muslin cloth lifts the presentation from the plate. Ground dried fruits can also be used. Dusting with icing sugar through a fine sieve Decorating with cocoa through a muslin bag Praline is a combination of caramel and toasted skinned hazelnuts mixed together, allowed to set and finally ground into a powder. Other nuts can also be used. Nuts can be used in various ways from being skinned and left whole to being finely chopped or powdered. Use a single type, such as pistachio, or a combination. Using praline to add texture, colour and flavour Using nuts as garnish Using chopped pistachios to add texture, colour and flavour 524 Level 2 Diploma_9780435033736_4th.indb 524 13/09/2010 10:30

Finishing and decorating techniques for deserts and pastries Fruits are also used; they should always be used in season for best flavour and price and they should complement the dish they are served with, e.g. sharp fruits, such as raspberries, work well with sweet white chocolate. Tossing the fruit in some coulis or icing sugar will give an extra glaze or shine. Step-by-step creation of a fruit finish. Always try to use fruits that are in season and which complement the dish Decoration of desserts may use fresh fruit, fresh cream, chocolate, sauces, dusting, or any combination of these methods Step-by-step decoration of a gateaux. Remember, the decoration must not overpower the finished product less is more 525 Level 2 Diploma_9780435033736_4th.indb 525 13/09/2010 10:30

Desserts and puddings Test yourself! 1 What setting agent is used in mousse? 2 What is a sorbetière? 3 True or false? It is safe to re-freeze melted ice cream. 5 How would you prepare the following for a fruit salad: a bananas b kiwi c grapes d apples. 7 What ingredients do you need to make rhubarb crumble? 9 Name three suitable finishes for a cold dessert dish. 4 Why does milk boil over? 6 How can you reduce the risk of overheating the custard mix when making an egg custard-based dessert? 8 At what temperature should you store ice cream? 10 What is a cartouche and what is it used for? Practice assignment tasks Prepare and cook desserts and puddings Task 1 You have been selected to represent your restaurant at a local competition. You need to produce a trio of desserts (including hot desserts and cold desserts). Design two desserts, one hot and one cold, which could be served in a trio of desserts, e.g. hot dark chocolate mousse, white chocolate ice cream and milk chocolate mousse. Task 2 Complete a report on how eggs are used in the production of cooked desserts and puddings. Task 3 Research how desserts and puddings can be adapted to be healthier options and complete a summary of your findings. Include four examples of adapted recipes. 526 Level 2 Diploma_9780435033736_4th.indb 526 13/09/2010 10:30