Variety of Dessert

Batter is a simple mixture of flour and water is used to make crepes and pancakes. It is also used to coat fruit for fritters.

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Chocolates are ingredients available whole, chopped or ground, roasted or caramelized. They are an important part of dessert cookery as they provide flavor for creams and ice creams.

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Sugar melted to easily blend into fillings and batters. It can also be poured over desserts such as puddings. When melted and cooled it can be shaped and molded into many attractive decorations.

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The common element for all desserts is Sugar. It may be used to sprinkle over fruit, beaten into egg yolks for custard or into whites for a meringue. It serves as sweeteners.

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Nuts are used to set many cold molded desserts. It is the basis for jellies and is also used to set creams, mousses, and glazes.

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