Ingredients in Desserts

The common element linking virtually all desserts. It may be used to sprinkle over fruit, beaten into egg yolks for custard or into whites for a meringue.

It is used to set many cold moulded desserts. It is the basis for jellies and is also used to set creams and mousses.

It may be mixed with flavourings, sugar and cream or milk to make custard or they may be whisked together over hot water to create a sabayon.

When beaten, air is trapped in the mixture in the form of bubbles.

It provides the basis for many desserts, with very little effort needed to make an attractive colorful display.

This ingredient is often used as a decoration or accompaniment for both cold and hot desserts, but may also be used as one of the recipe ingredients.

This simple mixture of flour and water is used to make crepes and pancakes.

These are available whole, ground, roasted or caramelised. They are an important part of dessert cookery as they provide flavour for creams and ice creams.

It may be melted to easily blend into fillings and batters. When it is cooled it can be shaped and molded into many attractive decorations.

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