INTERNATIONAL DESSERTS

BY – SHUBHAM VASUDEV PATE

GUIDED BY- PROF. NATH
1.Crème brûlée
Crème brûlée, also known as burnt
cream or Trinity cream, is a dessert
consisting of a rich custard base
topped with a texturally contrasting
layer of hardened caramelized
sugar. It is normally served slightly
chilled; the heat from the
caramelizing process tends to warm
the custard producing a cool center.
2. Chestnut Kintons or Cream Candy
(Japan)
Typically I would think that candy is
more suitable for a movie theater, not
dessert. However, I will make an
exception for Japanese cream candy
because it is so tasty. Chestnuts are
the staple here, with sweet potatoes,
sugar, mirin sauce and some vinegar.
This chestnut is from a chestnut tree
that is only found in Japan and South
Korea. I
3. Baklava (Turkey)
Greeks and the Turks shared foods and
ideas, including, but not limited to, this
spectacular dessert known as Baklava.
Kitchens should be kept humid and the
cook needs to be prepared because
Phyllo dough is used in the recipe. It can
be tricky to manipulate: it is fine and dries
very quickly. Honey, sugar, lemon juice,
and orange water are used to make a
syrup, which is poured over layers of
phyllo dough and melted butter. Nuts are
placed on top, usually pistachios, and the
result is a thick but savory dessert.
4. Pavlova (Australia and New
Zealand)
It is found in prestigious restaurants
and some cake stores are known to carry
this sweet delight. This is not a high
caloric dessert so even Nicole Kidman
can enjoy it. It is made from egg whites
and sugar and, when cooked by someone
who knows what they are doing in the
kitchen (not me), the outside of the
meringue shell will be crunchy. Whipped
cream envelopes this dessert while the
inside has a marshmallow like texture. It is
served with any of these luscious fruits:
strawberry, kiwi, raspberry or peach.
5. Castle Pudding ( England)
England is not known for its delicious food. In
fact, people in England have left that island to
seek tastier delights (and possibly better
weather). But the English got it right in terms of
this dessert. I am sure it is not uncommon for
some people in England to just skip dinner to
get to this warm, strawberry jelly sauced,
scrumptious plate all the more sooner. What
separates this pudding from the rest is the
topping. The pudding is not what marvels one’s
senses; it is the strawberry jam that is
cascading down the sides of the pudding.
These two textures were made for each other.
Usually this type of pudding is baked in a
dariole mold.
6. Fruit Salad Dessert
(Central Africa)
Nothing healthier than a fruit
salad: and what is better than a
dessert that is better for the
body than perhaps the main
course. There is not any one
type of salad that predominates
in this region, but they all
feature watermelon. In fact,
watermelon feeds the entire
animal kingdom in this area.
Wherever you are, watermelon
is absolutely essential to a fruit
salad.
7. Almond Cookies (China)
Originally from China, many ethnic
communities have adopted these
almond cookies. These cookies are
found all over America and are so
good it is not uncommon for
customers .They are often served
complimentary after a large or
expensive Chinese meal such as
suckling pig or lobster. Do not
mistake these cookies with the dry
and stale fortune cookies, those are
scrub cookies compared to these
spectacularly flavored ones. With
milk, there may not be a better
dessert around.
8. Tiramisu (Italy)
There is a pseudonym for this; it is
called “Tuscan Trifle.” It originates from
Siena, a northwestern Italian province
of Tuscany. It is a cool, spectacular
feeling that has won the satisfaction
from people on all continents. This
dessert is light, similar to light tapioca
pudding. Even lighter, more like
whipped cream. Tiramisu is made from
eggs, mascarpone cheese, ladyfingers,
cream, liquor brandy, marsala, a little
sugar, some rum, shaved chocolate or
cocoa. Mascarpone is a triple-crème
cheese. Ladyfingers are sweet little
sponge cakes. This dessert is like
tasting a bit of heaven, a dessert that
floats
9. Churros (Spain)
Churros were given to us from the Spanish.
They are now worldwide, even in Korean
movie theatres and American baseball
games. Churros are sticks of soft dough,
made from wheat flour and other particular
ingredients. They are extruded through an
object that appears to be a star but it is a
molded curve which comes in assorted
sizes. They are usually made with no-
cholesterol 100% vegetable shortening.
They are best eaten on winter days when
the warmth of this cinnamon flavored bread
is digested. They are powdered with
cinnamon and sugar.
10. Sopapillas (U.S.)
The name “sopapilla” most likely stems from
a Spanish word sopaipa, meaning “sweet
fried dough”. They are probably cousins to a
vast family of fried and oil dipped breads
which have sprouted all over Latin America.
After some intense scrutiny, it appears
sopapillas originated in New Mexico around
200 years ago. Yes, this is part of the U.S.
but it still foreign enough to be put on this list
and its family is certainly more Latin than
American. Sopapillas can be eaten alone
but their spectacular tastes comes when
they are drizzled in some honey or the
honey is actually poured inside the hollow
bread.