Desserts and Puddings: Level 2 Diploma - 9780435033736 - 4th - Indb 483 13/09/2010 10:29

Desserts and
puddings
This chapter covers the following outcomes from Diploma
unit 213: Produce hot and cold desserts and puddings

Outcome
Outcome
213.1
213.2
Prepare and cook cold desserts
Finish cold desserts
15
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.
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. Top marks!
Milk puddings: can be served hot or cold. They may have fruit If making individual items
make sure each mould/dish is
added. Examples include semolina and rice pudding.
the same size.
Sponge-based desserts: these include steamed sponges and
bakewell tart.
Fruit-based desserts: these include fruit flans, Eve’s pudding, Try this!
fruit crumble and summer puddings. Draw a size chart to guide
you on the correct sizes for
Ice cream all items.
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.
Top marks!
A sorbetière slowly churns and freezes the ice-cream mixture. As Ensure there are sufficient
the mixture freezes ice crystals are produced. These are kept small garnishes for each portion but
by the churning action. Small ice crystals mean high-quality ice do not over/under garnish
cream with a smooth texture. – sometime less is more!
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 Remember!
stored below –22°C. This temperature makes the ice cream hard to Melted ice cream must not be
serve. Remove ice cream from the freezer and place it in the fridge re-frozen.
before service to make it easier to serve.
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Preparation 1
Vanilla ice cream Cooking skills 3 Definition
milk 1 litre Finishing Infuse: to soak something in
2
vanilla pod ½ liquid so that the liquid will
egg yolks 5 take on its flavour.
caster sugar 375g
double cream 500ml
Method Chef’s tip

1 Put the milk into a pan and warm it. If the pan has any burnt milk
2 Split the vanilla pod and scrape out the seeds. Put the pod left on it, use a clean pan.
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 Chef’s tip
a spatula. To stop the milk burning,
5 Put the mixture back into the saucepan. sprinkle some of the sugar
6 Cook the mixture over a gentle heat until the mixture coats from the recipe onto the
the back of the spatula. To test, stir the mixture well, take bottom of the saucepan,
out the spatula and draw a spoon through the mixture. The then add the milk but do not
mixture should not rejoin quickly. stir. The sugar on the base
7 Strain through a conical strainer and allow to cool. of the pan will protect the
8 When the mixture is completely cool, add the cream and freeze. lactose and stop the milk from
burning before it boils.
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 Chef’s tip
until required for service. Ice cream should not be
grainy. It should be smooth
To freeze in a freezer: cover and put into the freezer. Stir every
without large ice crystals. This
30 minutes until firm. Freeze until ready for service.
is achieved by quick freezing.
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.
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.
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Mousse
Mousse is light in texture and is normally served chilled. Chef’s tip
Do not overcook the mixture for
Gelatine ice cream, bavarois or mousse
or it will curdle and will have
Mousse is set using gelatine. Too little gelatine and the mousse will
to be thrown away. Too much
not set, too much gelatine and the mousse will set too hard and heat will cause the egg to cook
the texture will be tough. and separate from the milk.
Small pieces of egg will be
Gelatine comes in either powder or leaf form. Leaf gelatine is a
evident in the milk and it will
more expensive form of gelatine but is a superior product.
not thicken.
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.
Figure 15.1 Gelatine – leaf and powdered Figure 15.2 Agar agar
486

Vanilla mousse Preparation 3

leaf gelatine 40g Cooking skills –
cold water for soaking gelatine Finishing 3
caster sugar 150g
egg yolks 6
milk 400ml
vanilla pod 1
double cream 700ml
granulated sugar 150g
egg whites 6
Serves 8–10
Method
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. Chef’s tip
To make coffee mousse, replace the vanilla pod with instant coffee Mousse should be light and
to taste and colour. To make chocolate mousse, replace the vanilla aerated. Ensure cream is
pod with 100g grated chocolate. Add it to the milk before boiling. evenly mixed without any
visible streaks.
487

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
Preparation 4
Vanilla bavarois Cooking skills –
Finishing 2
gelatine 3 leaves
caster sugar 50g
eggs 2
milk 250ml
vanilla essence to taste
Figure 15.3 Creating a rosette
double cream 240ml
Makes 6 × 6cm mousse ring
Method Did you know?

1 Put the gelatine in a bowl and soak it in cold water. Vanilla is a flavouring agent.
2 Separate the egg yolks and egg whites. Vanilla pods grow in the
3 Put the sugar and egg yolks into another bowl. Whisk them shape of long black sticks and
together. are found on a climbing plant
4 Put the milk and vanilla essence into a pan and boil them. that belongs to the orchid
5 Pour the hot milk over the sugar and egg mixture and mix. family, native to Central
6 Get a clean bowl and a conical strainer. America but nowadays also
7 Pour the mixture into a clean saucepan. grown in Madagascar.
8 Return to the heat and stir gently using a wooden spoon. For more information about
9 Once the mixture starts to thicken, remove from the heat vanilla visit www.heinemann.
and pour through the strainer into the clean bowl. Do not co.uk/hotlinks and enter the
boil. express code 3736P.
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. Chef’s tip
12 Allow the mixture to cool down. Bavarois should be light and
13 While the mixture is cooling, half whip the double cream just set. Too much gelatine will
until it starts to thicken. lead to a rubbery texture and
14 Once the egg mixture starts to set, gently fold in the too little means it will not hold
whipped cream. its shape.
15 Whip the egg whites to a stiff snow (until the egg white peaks Gelatine is available in
and the peaks do not drop to one side) and gently fold in. powder and leaf form. Most
16 Fill moulds as required and store in the fridge until ready pastry chefs tend to use leaf,
for service. which has to be softened
488 in cold water before being
added to a hot liquid.

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. Did you know?
To make fruit bavarois, make the base recipe with only 125ml milk Panna cotta only needs to be
cooled on ice before filling
and add 125g fruit purée after the gelatine has been added. Serve
the moulds if vanilla pods
with fruit coulis, page 515.
have been used. Vanilla seeds
are heavier than cream and
Panna cotta milk. If the panna cotta is put
Panna cotta is an Italian vanilla mousse made without eggs, that into the moulds while still hot,
has the consistency of jelly. ‘Panna cotta’ means ‘cooked cream’. the vanilla seeds will sink to
the bottom and the flavour will
be concentrated at the base.
Preparation 3 Cooling the panna cotta on
Panna cotta Cooking skills –
ice will distribute the vanilla
Finishing seeds evenly.
gelatine 2 leaves –
vanilla pod ½
double cream 380ml
milk 130ml
Chef’s tip
caster sugar 60g
Wash the used vanilla skin
Serves 8
under cold water to remove
Method any dairy products, dry the skin
1 Soak the gelatine in cold water. on top of the oven and mix with
2 Cut the vanilla pod lengthways and scrape out the seeds caster sugar to produce vanilla-
with the back of a knife. flavoured sugar.
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. Chef’s tip
6 Cool down over a bowl of ice and fill eight small dariole Panna cotta should be
moulds just before setting. light and just set. Too much
7 Serve with fresh fruits, fruit compote or fruit sauces. gelatine will lead to a rubbery
texture and too little means it
will not hold its shape.
489

Fruit mousse
Preparation 3
Fruit mousse Cooking skills –
gelatine 4 leaves Finishing 2
fruit purée 250g
juice of a lemon 1
caster sugar 80g
double cream 250ml
egg whites 2 Chef’s tip
Serves 6 Try to use seasonal fruits and
adjust the sugar according
Method to the fruit, e.g. less for
1 Soak the gelatine in cold water. strawberries than for rhubarb.
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 Chef’s tip
whipped cream and egg white. The lemon juice will enhance
9 Fill 6cm mousse rings and chill until set. the flavour of the fruit purée.
10 Store in the fridge until ready for service.
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 Try this! Worksheet 46
or cream). Cream gives a much richer texture, but costs more. How many desserts do you
Excess heat while cooking egg custard dishes will result in the egg know which are made using
and liquid separating – known as ‘curdling’. Overcooking the custard from egg custard? What are
the main ingredients of egg
mix will leave a clear liquid on the surface of the cooked product.
custard? Why is a bain-marie
used?
490

Too much heat will also lead the sugar in the custard mix to
produce bubbles throughout the mixture.
Marcus says
To reduce the risk of overheating the custard mix, most egg custard-
With a hot dessert, such as
based desserts are cooked in a bain-marie. an egg custard tart, use fresh
free range eggs for maximum
colour, flavour and silkiness.
Preparation 1 When making egg custard
Egg custard Cooking skills 2
tart, remember to pour the
eggs 6 Finishing egg mixture into the tart whilst
– it is still in the oven – this
allows you to fill right to the
milk 565ml
top without having to carry it!
vanilla pod 1
nutmeg, grated to taste
Serves 6–8
Method Did you know?

1 Put the eggs and sugar into a bowl. Whisk to mix, but do not Nutmeg is the dried seed of
incorporate air as this will affect the final product. a fruit from an evergreen tree
2 Put the milk into a saucepan. Split the vanilla pod and put grown in South-east Asia. It
the seeds into the milk. Warm the milk to infuse the flavour. is available either whole or
Do not boil. in powdered form. Whole
3 Pour the hot milk onto the egg and sugar mixture. Whisk to nutmeg is grated very finely to
mix but do not make frothy. extract the spice.
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. Did you know?
7 Once cooked allow to cool. Store in the fridge until required This mixture can also be cooked
for service. 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 Chef’s tip
raspberry jam. Egg-based desserts should
It is a very sweet, very decorative dessert. The egg custard mix can be smooth in texture, just set
and cooked gently so the
also be flavoured with lemon zest.
egg doesn’t scramble and
Cabinet pudding is egg custard with mixed dried fruits and sponge, overcook, leaving a grainy
served with sauce anglaise. texture with pockets of air.
491

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.
Preparation 2
Bread and butter pudding Cooking skills 2
eggs 6 medium Finishing 2
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
Method
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 Definition
cream and glaze the top with sugar after cooking to give a crisp sweet Brioche: yeast dough that
topping. Another twist is to use brioche instead of normal sandwich has been enriched with eggs
and butter. It is similar to
bread. By adding melted chocolate or chocolate powder to the egg
croissants.
custard mixture you can create a chocolate bread and butter pudding.
492

Preparation 2
Crème caramel Cooking skills 2
For the egg custard: Finishing 1
milk 850ml
sugar 90g
eggs 6
vanilla essence to taste
For the caramel:
sugar 180g
water 90ml and 20ml
Oven temperature 140–150°C
Serves 6
Method
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 Did you know?
set. The caramel will set more quickly if the moulds are put The reason for washing down
into cold water. the side of the pan when
8 Strain the egg custard mix onto the caramel. boiling sugar is to stop the
9 Transfer the moulds into a bain-marie. liquid sugar from crystallising.
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.
Chef’s tip
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

How to remove the Crème caramel from the moulds

Remember!
1 Tilt the mould onto its side at 90° and loosen the edge of the
The caramel should be rich
custard from the mould. Continue all the way round.
and amber in colour, the
2 Turn the mould upside down onto a serving plate, hold the plate surface of the cream should
and the mould and shake to loosen. be smooth and not full of
3 Remove the mould. bubbles. The cream should
4 Any remaining caramel should be poured over the custard. stand proud and not dipped
in the middle.
Crème brûlée
Crème brûlée translates as burnt cream, which indicates how the
dessert is finished prior to service. Crème brûlée can be served hot Chef’s tip
or cold.
Make sure the salamander
Preparation has been pre-heated or the
2
Crème brûlée Cooking skills 2
sugar will take a long time to
brown and the custard mix
egg yolks 10 Finishing 2 will overheat and curdle.
eggs 2
caster sugar 150g
double cream 1000ml
vanilla pod 1
demerara sugar for topping
Oven temperature 140–150°C
Serves 8–10
Method
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.
Brûlée can be caramelised using a
blow torch or a salamander
Chef’s tip
Brûlées can also be
caramelised using a blow
torch, but keep the flame
moving so an even glaze can
be achieved.
494

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. Definition
Egg yolks consist mainly of fat and if any traces of yolk are present in Stiff peak: when the peaks of
the egg white, it will prevent the egg white whipping to a stiff peak. the whipped egg white stand
Once made, the meringue mixture must be used straight away up without falling to one side.
The final test is to turn the
or the egg and sugar will start to separate and the egg white will
bowl upside down to see if
start to turn back into liquid as the air escapes.
the white drops out.
There are three different types of meringue:
1 Cold meringue (French meringue), used for cakes, sponges and
pavlovas.
Chef’s tip
2 Hot meringue (Swiss meringue), used for piping shells and nests.
A pinch of salt in the egg white
3 Boiled meringue (Italian meringue), used for mousses, ice helps the whipping process.
parfaits and lemon meringue.
Preparation 3
Cold meringue Cooking skills –
Finishing –
1 part of egg white to 2 parts of caster sugar
For example:
egg white 100g
Chef’s tip
caster sugar 200g
Do not use granulated sugar
Method as this will give a coarse
1 Whisk the egg white in a clean bowl on the highest setting of mixture.
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.
495

Preparation 3
Hot meringue Cooking skills –
Finishing –
1 part of egg white to 2 parts of caster sugar
Method
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 Video presentation
rub a finger over the spoon. If the mixture feels gritty, return Watch Finishing a flan for an
it to the heat and whisk until the sugar has dissolved. alternative method of making
3 Fit the bowl onto the machine, attach the whisk and whisk on hot meringue. Try out both
the highest setting until the mixture is cold and in a stiff peak. methods and see which you
4 Use as required. prefer.
Preparation 3
Boiled meringue Cooking skills – Chef’s tip
granulated sugar 300g Finishing – Meringues are normally one
water 90ml part egg white to two parts
cream of tartar pinch sugar. Weigh the egg whites
egg white 150g and double the sugar to get
the correct amount.
Method
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). Chef’s tip
3 Bring to the boil.
A pinch of salt or cream of
4 Boil the sugar mixture to 118°C. Test using a sugar
tartar helps the whipping
thermometer. Do not stir the sugar, just let it boil.
process by creating a stiff
5 In the meantime, whisk the egg white to a stiff snow using a
meringue and increasing the
machine on the highest setting.
volume.
6 Once 118°C is reached, remove from the heat and pour
The meringue should be well
slowly into the whipped egg white while the machine is still
aerated and not grainy; this is
running on full speed. Take care not to burn yourself.
a sign of over whipping.
7 Continue whipping until the mixture is cold and forms
Cracked meringues are the
stiff peaks.
result of too much moisture, or
8 Use as required.
too much egg white to sugar.
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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
Chef’s tip
method the sugar has to be boiled with the water and therefore the
Undercooking will cause the
granulated sugar is more suitable. meringues to weep, if not
Cream of tartar is found in the juice of grapes, after they have been used over a period of time.
fermented in winemaking. It is classified as an acid, available in the Do not store meringue in the
refrigerator as this will cause
form of a powder and used in baking powder. It helps to stabilise
them to go soft because sugar
meringue once it has been whisked. in the meringue will draw in
moisture from the atmosphere.
Pavlova
Pavlova is a meringue dish that is soft and chewy inside with a
crunchy outside. Cornflour and vinegar are added to the meringue.
Did you know?
Preparation 3 Pavlova was named after
Pavlova Cooking skills 2 Anna Pavlova, a Russian
egg whites 100g Finishing ballerina.
–
caster sugar 200g
vinegar 5ml
cornflour 5g
Serves 6–8
Method
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).
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Meringue shells, cases, nests and vacherins

These are all made with Swiss meringue and piped with star or
Healthy eating
plain piping tubes.
Many people suffer from
They can be dried on top of the oven overnight or dried in an oven on allergies to milk and dairy
a low heat of about 90°C. This could take four to eight hours. Make products. Make sure your
sure that meringue products are not dried at too hot a temperature customers are aware of any
as they may discolour and lose their characteristic white colour. potential allergens in the food
you prepare for them (see
Vacherins can either be large or individual round gateau-type pages 47, 141 and 142).
meringues filled with fruit and cream and then decorated.
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.
Preparation 1
Semolina pudding Cooking skills 1 Chef’s tip
milk 1 litre Finishing 1 Vanilla extract or a vanilla
semolina 90g
pod can be added to improve
sugar 120g
the flavour. Alternatively, try
butter 30g adding lemon zest.
Serves 8–10
Method
1 Heat the milk in a saucepan. When it has nearly boiled,
Did you know?
sprinkle in the semolina, stirring well.
2 Simmer for 15–20 minutes. Sago and tapioca puddings
3 Add the sugar and butter. Stir to dissolve. are made in the same way.
4 Serve immediately or transfer to a serving dish and brown
under the grill.
498

Preparation 2
French rice pudding Cooking skills 2 Did you know?
vanilla pod 1 Finishing 2 French rice pudding is
milk 2 litres
enriched with eggs and butter.
pudding rice 180g
It is baked in a similar way to
butter 75g a soufflé.
caster sugar 180g
eggs 5 medium
icing sugar 25g
Cooking time 20 minutes
Serves 10
Method
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 Chef’s tip
the rice sticking together. Ensure rice is cooked through
5 Simmer until the rice is cooked and the milk is thick and and tender, with a good ratio
creamy. of creamy liquid to rice.
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.
See Chapter 13, page 436 for a recipe for Baked rice pudding.
499

Batter-based desserts Definition

Batter-based desserts can be as simple as a lemon pancake or a Crêpes: the French term for
more classic dish like crêpes suzette. Batter can also be used as a pancakes. Crêpes need to be
light crispy coating used to protect fruit during cooking. 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.
Preparation
Basic pancake batter Cooking skills
1
2 Figure 15.4 Crêpe pan
soft flour 240g Finishing
salt a pinch 1
milk 565ml
eggs 2
melted butter 30g
Method
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;
Chef’s tip
it should be a light golden brown.
Crêpes should be thin and
9 To turn the pancake over, use a palette knife to run around
have a good even colour
the edge of the pancake to loosen it and make sure it has not
on both sides to avoid raw
stuck to the pan. Slide the palette knife under the pancake
patches. If being used later,
and turn it over to cook on the other side.
layer the crêpes with sheets of
10 Once cooked, turn onto an overturned plate if the pancake
silicone paper.
is to be served later, or onto a serving dish if being served
straight away.
500

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. Try this! Worksheet 47
Find out what faults there

Jam pancakes: prepare and cook pancakes as described, turn
might be in pancake batters
out onto a plate, spread a spoon of red jam on each and roll up.
and the problems these can
Sprinkle with caster sugar and serve.
cause. Find out some possible
Apple pancakes: apple pancakes are the same as jam
recipes for yeast and pancake
pancakes, but with apple purée instead of jam. Refer to fruit- batters.
based desserts (page 509–510) for making apple purée.
American-style pancakes
American-style pancakes are made using a slightly thicker batter Chef’s tip
that has a raising agent added, normally baking powder. Due American-style pancakes
to their thickness the batter needs sweetening, unlike normal should be light and fluffy and
pancakes that have jam, lemon and sugar etc. cooked through. These are
better served immediately.
Preparation 1
American-style pancakes Cooking skills 2
soft flour 135g Finishing 1
salt 3g
milk 140ml
egg 1 large
baking powder 10g
caster sugar 50g
Method
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

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 Healthy eating
juice). Drain well and dip the apple rings into flour and then into To encourage healthy eating,
batter (see recipes below). Place into the deep fat fryer and cook do not coat the fritters
in sugar. They could be
on both sides until golden brown. Remove from fryer, drain well
sweetened with honey as an
and coat in either plain or cinnamon sugar.
alternative.
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.
Chef’s tip
The frying batter is used to protect the items being fried, and gives
Batters used for fritters should
them a crunchy texture. be light and not made too far
A raising agent is needed for a frying batter to be light and fluffy. It in advance. The fritters should
could be whipped egg white, baking powder or yeast. The type of fritter be served immediately, or
the fruit inside will make the
and the establishment will determine the type of frying batter used.
batter become soggy.
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.
Frying batters
Preparation 1
Egg white batter Cooking skills –
soft flour 240g Finishing –
salt a pinch
cold water 300ml
egg whites 2
Method
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

Preparation 1
Baking powder batter Cooking skills –
soft flour 240g Finishing – Did you know?
salt a pinch
The vinegar in the batter helps
vinegar 30ml to make the batter crispy and
yellow colouring 4 drops reacts with the baking powder
water 280ml to create carbon dioxide.
baking powder 20g The yellow colouring helps to
make the batter turn golden
Method brown during cooking.
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. Remember!
Test the temperature of the
fat in the deep fat fryer by
dropping a small amount of
Preparation 1 batter into the hot oil; it should
Yeast batter Cooking skills –
rise to the surface and start to
strong flour 240g Finishing cook. Once brown it should
– be crisp but not greasy.
salt a pinch
If the test piece is greasy but
fresh yeast 30g
light in colour, the fat is too
yellow colouring 4 drops
cold. If it is golden brown but
water 300ml raw inside, the fat is too hot.
Method Adjust the temperature to suit
the product.
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.
503

Sponge-based desserts Did you know?

Sponge-based desserts can be a combination of different products Apricot glaze is made with
or a simple steamed sponge pudding. For more information about apricot jam, sugar and water.
making sponges, see Chapter 17. It is used to make the surface
of sweet products shine.
Steamed sponge pudding Apricot jam is used because
apricots are very low in
Steamed sponge pudding is a sponge that is cooked in a steamer;
pectin. The glaze does not
it can be served with a variety of toppings and sauces: stain or change the colour of
Blackcap pudding has currants on the top. the final product and does not
Golden sponge pudding has golden syrup on the top. affect the taste. However, if
Chocolate sponge pudding has chocolate-flavoured sponge and the apricot glaze burns it will
is normally served with chocolate sauce. To make it, replace darken and taste bitter.
50g flour with 50g cocoa powder.
Jam/marmalade sponge pudding has jam or marmalade on the top.
Definition
Preparation 3 Pectin: a natural setting agent
Basic sponge pudding Cooking skills 1 found in fruit.
soft flour 250g Finishing –
baking powder 5g
butter 250g
Chef’s tip
caster sugar 250g
As with all sponges, the
eggs 4 medium
mixture should not be
Serves 10 overbeaten when adding the
Method flour. This will overwork the
gluten, causing shrinkage and
1 Sift the flour and baking powder together into a bowl.
not a light, aerated sponge.
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 Definition
incorporated. Do not over mix.
Dariole moulds: cylindrical
6 Use as required.
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

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.
Sponge puddings can be served with a variety of sauces

Soufflés and toppings
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.
505

Preparation 3
Cooking skills 2
Finishing
Vanilla soufflé 2
butter 0g, plus extra for
6
lining dishes
caster sugar 60g, plus extra for
lining dishes
eggs 5 medium
vanilla pod 1
milk 300ml
plain flour 60g
Serves 8 using size 1
ramekin dishes
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 10 Add a quarter of the egg white to the panade,
off any sugar from the rim of the dish as this and mix. This will loosen the panade and
can cause the mixture to stick to the edge make it easier to fold the remaining egg white
which will stop the soufflé rising correctly. into the mix.
2 Separate the eggs. 11 Add the remaining sugar to the remaining
3 Put the milk in a pan and heat gently. egg white and whisk. Gently fold this mixture
4 Split the vanilla pod and remove the seeds. into the panade.
Add both to the milk to infuse. 12 Three-quarters fill the ramekins.
5 Add half the sugar to the milk. 13 Put the dishes into a bain-marie on the stove.
6 Melt the butter in another pan. Add the flour 14 Simmer until the mixture reaches the top
and make a roux. of the dish then carefully transfer the bain-
7 Remove the vanilla pod from the milk. Slowly marie into the oven.
add the hot milk to the roux (as if making a 15 Bake in the oven until risen and golden
white sauce). This makes the panade. brown on the top.
8 Allow the panade to cool slightly. Add the egg 16 Turn out of the dishes before service.
yolks one at a time and beat into the panade 17 Dust with icing sugar.
until smooth. 18 Serve immediately with Crème anglaise (see
9 Whisk the egg whites to a peak. Be careful page 516).
not to make them too dry or they will not fold
into the panade easily.
506

Preparation X
Beurre manie method Cooking skills X
1 Follow steps 1 to 5 from roux method. Finishing X
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.
Preparation X
Crème patissière method Cooking skills X
For the crème patissière base: Finishing X
milk 300ml
vanilla pod 1
Chef’s tip
egg yolks 2 medium
Soufflés should have a flat
caster sugar 50g
level top and straight sides.
plain flour (sifted) 40g
This shows good even mixing,
Method well prepared moulds and
1 Put the milk in a pan. Split the vanilla pod and remove seeds. correct cooking.
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.
507

Preparation X
To complete the soufflé Cooking skills X Chef’s tip
butter 50g Finishing X Check the bottom of the pan
caster sugar 75g
crème patissière base 8 tbsp before cooking out the crème
patissière base. If the milk has
lemon juice 1
caught, use a clean pan. The
egg yolks 2 medium
lactose in the milk can cause
egg whites 8 medium
the crème patissière to burn.
Serves 6 using size 1 ramekin dishes
Method
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

Syrup
When making fresh fruit salad, keep the pieces of fruit roughly the
Healthy eating
same size.
Some people are allergic to
Fresh fruit salads normally have a base syrup to stop the fruit certain fruits – most commonly
discolouring after being prepared. Fruit has a natural sugar called red fruits, pineapple and
fructose, so the base syrup does not need to be too sweet, kiwi – so you should specify
exactly which fruits you
however this does depend on the type of fruit being used.
have used in your recipes.
Place all the fruit together and add sufficient stock syrup to cover Remember, cooked fruits are
the fruit. Just before service, peel and slice the bananas and add generally less likely to cause
them. Gently stir to mix the fruit and syrup and serve. 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.
Preparation 1
Stock syrup Cooking skills 1
sugar 720g Finishing –
water 565ml
Method
1 Put the sugar and water into a saucepan.
2 Boil them and skim off any impurities.
3 Cool and use as required.
Healthy eating
Preparation of fruit The vitamins and nutrients
All fruit should be washed and dried before preparing or eating. found in apples are just under
the skin, so use a vegetable
Apples need to be peeled, cored and quartered. Apples tend to peeler to remove the peel. To
turn brown very quickly once peeled. To prevent this, peeled apples increase roughage in people’s
should be kept in acidulated water. There are hundreds of varieties diets leave the peel on.
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 Definition
also be cooked. They require less cooking time and less sugar. Acidulated water: water with
For fruit salad the quarters should be sliced into small pieces. lemon juice added to it.
509

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 Chef’s tip
thick the skin is. When preparing fruit-based
2 Run a vegetable knife from the top of the fruit to the bottom, desserts, fruit must be in prime
judging the correct thickness to remove all the pith and skin. condition with no damage or
3 Once the first slice has been removed it will allow the next piece contamination. Fruit is always
at its best in season, when
to be removed more easily, as you can then see how much skin
it is more readily available,
to remove each time to remove all the pith and skin. Continue
tastes better and is correctly
removing slices round the orange until all the skin and pith has ripened.
been removed. Try to keep the round shape of the orange.
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

Method 1
1 2 3
Place a container underneath Once the centre is reached The segment should come away
the orange. Hold the peeled push the segment away from from the membrane on the
fruit in one hand and run a the centre. other side. Continue until all the
paring knife down towards the segments have been removed.
centre of the fruit just inside the Squeeze the remaining pulp to
segment membrane. remove any juice that remains.
Method 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. Method 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 Investigate! Worksheet 49
help stop them falling apart. Pears can be poached in stock syrup, Find the names of four
red wine or even sweet dessert wine. It depends on the dessert types of pears suitable
for cooking and a suitable
being produced, but the method of poaching is the same.
recipe for each.
511

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.
Chef’s tip
Slightly under ripe pears are
better for poaching as they
can be cooked for longer and
Use a cartouche (a circle of A modern pear belle take on more flavour.
greaseproof paper) to keep Helene Cook fruits under a cartouche
the fruit submerged to keep them submerged to
help retain colour.
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
Chef’s tip
syrup. Cool and serve as required.
Fruit compotes can be served
Dried fruit should be washed and soaked overnight in cold water. at breakfast or with sweet
Then sugar is added and the fruit is gently cooked in its juice. It is sauces and ice cream. They
cooled and served as required. can also be flavoured with
alcohol. The fruit should retain
Hard fruit should be washed, prepared, put in a shallow dish and its original colour, so the
covered in stock syrup. Put a cartouche on top and place in the correct preparation method is
oven to stew until the fruit is tender. Allow to cool in the syrup and important.
serve as required.
Fruit crumbles
Crumbles are a very popular but simple baked dessert. A crumble
Try this!
has fruit on the bottom and a topping of butter, flour and sugar. For more general information
Sometimes the fruit is cooked before the crumble topping is placed on fruits, visit www.
on top. This depends on the type of fruit used. For example, apples, heinemann.co.uk/hotlinks and
rhubarb and gooseberries should be cooked, whereas raspberries, enter the express code 3736P.
blackberries and peaches can be used raw.
512

Preparation 1
Crumble Cooking skills 1
flour 450g Finishing –
butter 200g
sugar 200g
fruit 1.5kg
Serves 8–10
Method
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 Chef’s tip
produce it well. An apple meringue is a blind-baked sweet paste flan
Fruit crumbles should have a
(see Chapter 16), three-quarters filled with apple purée and with fruit to crumble topping ratio
meringue piped on top. of approximately 3:1. More
To finish the flan, sprinkle caster sugar on top and bake in a topping may result in the
mixture being undercooked,
moderate oven until the top is golden brown and the apple is hot.
giving a raw floury topping.
When piping the meringue, keep it even and level as any peaks will The fruit should be cooked
burn during cooking. through and have a crisp
topping.
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 Investigate! Worksheet 50
with apple purée, topped off with sliced raw apple. Sprinkle with Find five ingredients that
could be used to make the
sugar and cook in a moderate oven until the apple slices are
crumble topping healthier
cooked and browned. Coat with apricot glaze.
to eat.
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.
513

Preparation 2
Lemon filling for lemon Cooking skills 2
meringue flan Finishing –
sugar 120g
water 150ml
lemon juice 60g
cornflour 25g
butter 30g
egg yolks 2
Method
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. Chef’s tip
3 Dissolve the cornflour in the remaining water to make a The pastry should be crisp
slake. Add to the water and lemon juice and cook until the with a good layer of filling
mixture thickens. and an even coloured
4 Add the melted butter. meringue. If under baked, the
5 Whisk in the egg yolks. meringue will weep onto the
6 Remove from the heat. Pour into a cooked flan case and filling underneath.
allow to cool.
Preparation 2 Video presentation

Cooking skills 2 Watch Finish a flan to see
Pastry cream Finishing – this being produced. You may
milk 850ml also find Prepare sweet paste
vanilla pod 1 (can be replaced with essence or extract) (rubbing in method); Line
egg yolks 8 a flan ring; and Bake blind
sugar 240g useful.
plain flour 120g
Method
1 Put the milk into a saucepan. Split the vanilla pod and put Definition
seeds into the milk, add the pod and infuse over a low heat. Slake: a mixture of cornflour
2 Put the egg yolks and sugar into a bowl and whisk together or custard powder mixed with
until light. cold liquid.
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.
Chef’s tip
6 Put the mixture into a clean pan and bring it back to the boil,
stirring continuously. Pastry cream is more
7 Pour into a clean bowl and cover with a cartouche to prevent commonly known as Crème
skinning. Allow to cool. Patissiére by pastry chefs
Crème patissiére should have
The following page shows the step-by-step method for making a smooth creamy texture and
Crème patissiére. be well flavoured.
514

1 2 3 4
Combine the dry Pour the infused milk Pass through a Place into a clean
ingredients and egg slowly onto the paste chinoise into a clean bowl, then dust with a
yolks to a smooth and whisk thoroughly. pan and cook out, little caster sugar to
paste and infuse milk beating constantly. prevent skinning.
with vanilla.
Sweet sauces
Coulis
A fruit coulis is made with soft fruit, e.g. strawberries or
Did you know?
raspberries, and sugar. Icing sugar is normally used as it sweetens
The word coulis means sifted.
the fruit and provides a smooth sauce.
Preparation 1
Fruit coulis Cooking skills –
soft fruit 25g Finishing –
icing sugar 50g
lemon juice 3–4 drops
Serves approx 4–6
Method
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

Cooked fruit sauce

This sauce could be made using apples, pears or apricots.
Preparation 1
Cooked fruit sauce Cooking skills –
fruit 450g Finishing –
caster sugar 100g
water 150ml
lemons 1
Method
1 Prepare the fruit as required. Chef’s tip
2 Put all the ingredients in a saucepan and simmer until the
Fruit sauces should be vibrant
fruit is tender.
in colour, smooth and reflect
3 Liquidise and push through a sieve.
the fruit’s natural taste.
4 Check the taste. If the sauce is tart, add more sugar.
5 Allow to cool. Store in a refrigerator and use as required.
Custard sauce
This is sometimes called Crème anglaise.
Preparation 1
Custard sauce Cooking skills 2
Chef’s tip
caster sugar 75g Finishing Crème anglaise should be
–
milk 300ml smooth and have a pouring
double cream 300ml consistency. Be careful, as a
grainy texture can be caused
vanilla pod 1
by overcooking and the egg
egg yolks 8 medium
scrambling.
Makes 750ml
Method
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.
Chef’s tip
6 Bring the milk/cream mixture to the boil.
Any unused sauce can be
7 Take off the heat. Remove the vanilla pod.
used as a base for ice cream.
8 Pour the hot milk/cream mixture onto the eggs yolks. Mix.
See page 485 for more
9 Return the mixture to the pan and reheat until it thickens.
information.
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.
516

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 Method 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 Add lemon grass, kaffir lime leaves Add at the cooking stage. Allow the syrup to
and ginger and chopped ginger root 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

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 Alternative methods of filling a piping bag

bags. Disposable bags should not
be washed and reused and are
therefore more hygienic
A selection of plain and star piping Holding a piping bag Piping a rosette.
nozzles, plastic, polycarbonate and
metal
518

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 Running piping finish
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. Spiral piping finish
Dragging a spoon to form a quenelle The finished quenelle A selection of cream finishes
519

Finishing and decorating techniques

using chocolate Chef’s tip
In order to finish desserts with
Chocolate can be used in many ways to finish off or enhance a
piped cream, the cream must
dessert. You can use several different techniques, such as
be tightly whipped to give
piping working on acetate clean defined edges. Always
piped motifs transfer sheets use a good quality nozzle.
run outs cut outs. Piping is a skill that must be
practised. Make up some
In order to carry out the above techniques you need to be aware of
instant potato and practise on
the following types of and methods of working with chocolate. an area. Keep scraping up
The two main types of chocolate used are Bakers/compound the mixture and reusing.
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.
520

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

Run outs
Run outs are a more abstract type of decoration used for decorating
desserts and gateaux. To ensure even-sized decoration, draw Chef’s tip
parallel lines onto silicone paper, turn the paper over and, using a Do not overfill the paper
paper cone, pipe your decoration using the lines as a guide. 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 Run outs are often used to decorate
out. Note the guide lines to ensure gateaux
even sizing.
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. Chef’s tip
Once the chocolate has
Transfer sheets begun to set on the sheet,
These are pre-made sheets of plastic with printed, coloured cocoa cut shapes and turn the sheet
butter designs. The sheets are spread evenly with tempered over onto a flat surface. This
chocolate and allowed to set and can then be broken into abstract prevents the chocolate curling
shapes or cut out. Tempered chocolate can also be dragged onto a and keeps the product flat.
Always try to work with
sheet to give a petal effect.
chocolate in a cool (15–
Cut outs 16°C) draught free room.
After coating the transfer sheets, allow the chocolate to set to just Chocolate should not be
touch dry, then the chocolate can be cut freehand into shape, e.g. stored in a fridge but in an
airtight container in a cool
triangles, wavy lines etc. Alternatively, cutters such as fluted or
dark place.
plain pastry cutters can be used.
522

Using transfer sheets
Drag tempered chocolate onto the Place into a curved container or half Once set, remove carefully – try to
transfer sheet or acetate on the pipe avoid touching with fingers
edge of a table
Place an amount of tempered Spread evening in a single smooth A completed decorative piece, using
chocolate onto the transfer sheet motion, trying to avoid going back transfer sheets and run outs
and forth
523

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 Decorating with cocoa through a

fine sieve 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 Using nuts as garnish Using chopped pistachios to add
and flavour texture, colour and flavour
524

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

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 4 Why does milk boil over?
ice cream.
5 How would you prepare the following for a 6 How can you reduce the risk of overheating
fruit salad: the custard mix when making an egg
a bananas custard-based dessert?
b kiwi
c grapes
d apples.
7 What ingredients do you need to make 8 At what temperature should you store
rhubarb crumble? ice cream?
9 Name three suitable finishes for a cold 10 What is a cartouche and what is it used
dessert dish. 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

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Desserts and

Working through this chapter could also provide the

In this chapter you will learn how to:

You will learn to make basic desserts

Level 2 Diploma_9780435033736_4th.indb 483 13/09/2010 10:29

Types of desserts and puddings

Ice cream is normally made using a sorbetière (ice-cream maker). It

Level 2 Diploma_9780435033736_4th.indb 484 13/09/2010 10:29

Method Chef’s tip

To freeze in a sorbetière: transfer the mixture into the sorbetière,

Level 2 Diploma_9780435033736_4th.indb 485 13/09/2010 10:29

Level 2 Diploma_9780435033736_4th.indb 486 13/09/2010 10:29

Vanilla mousse Preparation 3

Level 2 Diploma_9780435033736_4th.indb 487 13/09/2010 10:29

How to create rosettes

Method Did you know?

Level 2 Diploma_9780435033736_4th.indb 488 13/09/2010 10:29

To make chocolate bavarois, add 50g dark chocolate to the milk

Level 2 Diploma_9780435033736_4th.indb 489 13/09/2010 10:29

Level 2 Diploma_9780435033736_4th.indb 490 13/09/2010 10:29

Method Did you know?

Queen of puddings is another egg custard-based dessert with

Level 2 Diploma_9780435033736_4th.indb 491 13/09/2010 10:29

Diplomat pudding is a Cabinet pudding served cold, turned out of

Bread and butter pudding

Level 2 Diploma_9780435033736_4th.indb 492 13/09/2010 10:29

Level 2 Diploma_9780435033736_4th.indb 493 13/09/2010 10:29

How to remove the Crème caramel from the moulds

Level 2 Diploma_9780435033736_4th.indb 494 13/09/2010 10:29

Level 2 Diploma_9780435033736_4th.indb 495 13/09/2010 10:29

Level 2 Diploma_9780435033736_4th.indb 496 13/09/2010 10:29

Granulated sugar is used in this type of meringue because it is a

Level 2 Diploma_9780435033736_4th.indb 497 13/09/2010 10:29

Meringue shells, cases, nests and vacherins

Level 2 Diploma_9780435033736_4th.indb 498 13/09/2010 10:29

Level 2 Diploma_9780435033736_4th.indb 499 13/09/2010 10:29

Batter-based desserts Definition

Level 2 Diploma_9780435033736_4th.indb 500 13/09/2010 10:29

Ideas for service:

Find out what faults there

Level 2 Diploma_9780435033736_4th.indb 501 13/09/2010 10:29

Level 2 Diploma_9780435033736_4th.indb 502 13/09/2010 10:29

Level 2 Diploma_9780435033736_4th.indb 503 13/09/2010 10:29

Sponge-based desserts Did you know?

All the sponges can be prepared individually or for portioning.

Level 2 Diploma_9780435033736_4th.indb 504 13/09/2010 10:29

Do not over-fill the mould as the sponge will

Sponge puddings can be served with a variety of sauces

Level 2 Diploma_9780435033736_4th.indb 505 13/09/2010 10:29

You can incorporate different flavourings into a soufflé to

Level 2 Diploma_9780435033736_4th.indb 506 13/09/2010 10:29

Level 2 Diploma_9780435033736_4th.indb 507 13/09/2010 10:29

Different flavours can be incorporated into the crème patissière

Cooking times and temperatures

Level 2 Diploma_9780435033736_4th.indb 508 13/09/2010 10:29

The syrup could be a simple stock syrup or even an unsweetened

Level 2 Diploma_9780435033736_4th.indb 509 13/09/2010 10:29

Cooking apples should be peeled, cored, quartered and kept in

How to cook apples

How to peel an orange

How to segment an orange

Level 2 Diploma_9780435033736_4th.indb 510 13/09/2010 10:29

Method 2 This is similar to method 1, but instead of pushing the

Vanilla mousse Preparation 3

Preparation 2 Video presentation