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Custards, Mousses, & Frozen Desserts
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Custard A liquid that is thickened with eggs Three basic types Baked
Stirred Boiled
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Baked Most common Cheesecake Pumpkin pie Crème brulee Made by preparing a mixture of liquid, eggs and flavoring
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Stirred Difference is the cooking preparation
Cooked over low heat on the stove Crème Anglaise Base for ice cream or mousse
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Boiled Same as other types but includes a starch
Makes much thicker than other custards Cream pie fillings and pastry cream
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MOUSSES Made by adding air to flavored bases
Can be used alone or as a filling FOUR basic components Bases Gives flavor Fruit desserts base is fruit puree Chocolate Mousse base is melted chocolate or cocoa powder
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FOUR basic components Egg Foam Provides airy texture
Egg yolks or Egg Whites Heated to 140F to ensure safety Egg yolk is used to create a sabayon Sabayon is made by whipping egg yolk as they are heated with sugar Egg White is used to create a meringue Meringue a mixture of stiffly beaten egg whites lighter
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FOUR basic components Gelatin Whipped Cream Stabilize
Soaked in cold water and then melted before adding it to the mousse Whipped Cream Last step Folded into the mousse Whipped into soft peaks
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3 Types of Aerated Desserts
Fruit Mousse Incorporating gelatin and flavoring with fruit purée and then folding in egg foam and whipping cream Chocolate Mousse Folding egg foam and whipped cream into melted chocolate Bavarian Cream Similar to mousse but not made with egg foam Made from a base of stirred custard, fruit puree or combination of both Gelatin is added to the base and whipped cream is carefully folded in
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Frozen Desserts Granite (grah-nee-TAY) Sorbet
Italian word GRANITA Made from flavored water base Made by either stirring the base as it begins to freeze or by scraping the frozen base into shaved ice Typically served to cleanse the palate Or served as a component to a plated dessert Sorbet Made from flavored bases frozen and aerated in an ice cream maker
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Frozen Dessert cont…… Sherbet Ice Cream Parfait and Frozen Soufflé
Similar to sorbet Has a meringue folded in Ice Cream Made by aerating a dairy base in an ice cream maker Parfait and Frozen Soufflé When a mousse is frozen Rely on egg foam and whipping cream
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Texture of Frozen Desserts
Texture is affected by two factors Sugar Content Sugar lowers the freezing point of water The more sugar the softer it will be Amount of aeration The airier the dessert the lighter it will be
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