 Cold Rice ; Pear Conde, Empress rice.

 Gelatine set ; Mousses, Bavarois.

 Egg based baked; Crème Caramel, Crème

Brulee.

 Egg based; Ice Cream, Crème Patisserie.

 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.

 Find the recipe for Crème Brulee

 Name 3 types of aeration.