1. Specialty Desserts Y2.U8.6

2. Frozen Desserts Ice Cream ≥ 10% milkfat vanilla, 8 other Quality ice creams generally have a custard base Cream/milk, eggs Melts readily in the mouth Does not weep or separate at room temperature Gelato No eggs Usually whole milk

3. Frozen Desserts Sherbet Frozen fruit juice or puree Contains milk/egg for creaminess Sorbet Frozen fruit juice or puree Contains no dairy Frozen Yogurt Like ice cream, but made with yogurt

4. Poached Fruit and Tortes Firm fruits (pear, apple) cooked in a syrup (sugar water) which may include wine and/or spice Poach until fork tender Handle with care Peach Melba, Pears Belle Hélène Torte Elegant, rich, many layered cake Often filled with buttercream or jam Often use génoise (syrup)

5. Dessert Sauces & Creams Crème Anglaise Vanilla sauce Be careful not to curdle Fruit sauce Raw or cooked Activate thickener Strain through chinois Fruit syrup Cooked sugar based juice

6. Dessert Sauces & Creams Caramel Sauce Caramelized sugar and butter (cream) Butterscotch-flavored sauce: substitute brown sugar Chocolate sauce Cocoa or melted chocolate as base (butter, corn syrup) Sabayon/zabaglione Delicate, foamy custard of egg yolks, sugar, Marsala wine Pastry cream Denser custard used as filling Bavarian cream Crème Anglaise, gelatin, whipped cream Usually molded

7. Plating & Presenting Desserts Eat with eyes first, then… Attention to color, shape, texture, and arrangement Visually please, compliment taste KISS Everything should be edible Sauce not overwhelming, but enough for each bite 1.618 phi