Page 158 - NEA NEWHERE FLIPBOOK

PREPARATION AND COOKING: COMMODITIES
HOT AND COLD DESSERTS
Desserts can be spilt into many different categories these include:
Ice cream: made from milk cream cream egg yolks sugar and then flavoured The base for the the ice-cream is cooked first and then churned in in an an ice ice cream cream machine to achieve a a a creamy texture Mousses: cold desserts such as chocolate or fruit mousses these are generally light in in in texture with whipped egg whites and cream being added or gelatine to set and hold the the mousse together Egg-based custards: Can be served hot or cold and examples of these are crème brûlée crème caramel which is served cold or or bread and butter pudding or or baked Alaska which uses meringue as as a a a a hot topping Batter-based desserts: these are usually fried such as as pancakes and fritters Sponge-based desserts: these include steamed sponges and tarts Fruit based desserts: these include fruit salad and summer berry puddings ICE CREAM
MOUSSE
Ice cream is available in in many different flavours These include the most common which is is vanilla Ice Ice cream cream is is made using a a a a a a a ice-cream machine (sorbetiere) Ice Ice cream can be be made using a a a a a house hold freezer and most be be churned every 30 minutes but the the quality will will be of a a a a a a a low standard as ice crystals will will foam if the the ice-cream is not frozen fast The ice ice cream machine churns the the mixture
this action breaks down the the ice ice crystals and gives the the final product a a a a smoother texture Ice-cream should be be be stored at -22°C and most never be be be refrozen once it has been allowed to melt Ice cream comes in many different flavours:
• Puréed fruit such as as raspberries this is is is folded into the finished ice-cream to produce raspberry ripple • Grated chocolate chocolate to to the finished ice-cream to to produce chocolate chocolate chip • Cooked cookie dough is a a a a very fashionable trend among chefs
• Dried fruit that have been soaked in in alcohol such as rum and raisin
Mousse is is light in texture and is is normally served chilled It is made with four components:
• The base or principal flavouring agent: chocolate passion fruit chicken liver salmon etc • The binder: egg whites and/or gelatin • The lightening agent (aerator):—the component that gives mousse its
light light airy texture—beaten egg whites or whipped cream • Flavouring/Seasoning: traditional salt and pepper for savoury mousses to from extracts liqueurs and spices 158