Fruit Based; Fruit Fools, Poached Pears, Compotes.
Cream Based; Mousses, Syllabub.
Pastry Based; Tarts, Flans, Pies,
Profiteroles.
Sponge Based; Tortes, Gateaux.
Cold Desserts can be served in many different styles using a wide range of dishes; Assorted plates. Glass dishes. Ramekins. Coupes. Moulds Bowls Piping; Chocolate, Cream, Choux Paste.
Aeration; Chemical, Biological, Mechanical,
Lamination.
Addition of Flavours; The careful use of essences, juices and reductions. Pureeing; The pulping of fruits, sauces to a smooth consistency.
Combining; To bring together different
mixtures to produce one complete dish. E.g. Bavarois.
Mixing; The use of food processor, a fork or
whisk Boiling/Poaching. Cooking in juices, wine or syrup. Eg. Poached pears in red wine. Stewing.
As above, but with a cartouche to retain
moisture. Eg. Stewed rhubarb. Write down and keep the recipe for Orange Bavarois.