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.

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

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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.

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

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

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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.

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

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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.

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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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The best dessert which help lower the blood pressure and improve the heart health.

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