1. Dairy Desserts Using milk and cream

2. Forms of Milk available in the store : Fresh whole Evaporated Skim Low-fat 1% or 2% Flavored Sweetened condensed Buttermilk Non-fat dry

3. Processing Milk Pasteurization Milk is heated to 160⁰F for 15 seconds Rapidly cooled to 45⁰F Used to destroy harmful microorganisms Homogenization Milk is forced through small openings Breaks up fat into small globules Prevents milk from separating

4. Cooking with Milk To prevent scum: – Cover the pan – Dilute the milk – Float fat on surface

5. Cream is the fat of milk. 3 categories of cream: 1. heavy or whipping cream = 30% fat 2. light or coffee cream = 18% fat 3. half and half (mix of light and heavy cream) = not less than 10.5% fat

6. To whip cream: 1.Chill cream, bowl, and beaters. 2.Beat cream at medium speed. 3.Add sugar gradually, increase speed. 4.Beat until stiff. DO NOT OVERBEAT!! Result?

7. Pudding Thickening agents: -cornstarch -tapioca -rice -bread -cornmeal -eggs

8. Pudding Cookery Scalding milk: Heat on low until it steams; never let it boil. Adding eggs: 1.Put a small amount of hot pudding into beaten eggs. 2. Stir. 3. Return all to hot pudding.

9. Gelatin Creams 3 milk-based desserts that use gelatin: Spanish creams- gelatin added to a stirred custard Bavarian cream – fold beaten egg whites, whipped cream, flavoring into a stirred custard Charlottes – whipped cream added to a Bavarian cream molded with ladyfinger sides

10. Principles of Gelatin Creams 1. Soak gelatin in a cold liquid. 2. Gelatin will absorb liquid. 3. Dissolve in a hot liquid. 4. Chill. 5. When slightly thickened, add beaten egg whites or whipped cream.

11. Frozen desserts Ice cream – milk, cream, sugar, flavoring At least 10% milkfat. Stirred during freezing. Ice milk- lowfat milk and whole milk, sugar, flavoring At least 2% milkfat. Stirred during freezing.

12. More frozen desserts Frozen yogurt : -yogurt, sugar, flavoring, stabilizers -less than 3.25% milkfat - Stirred while freezing Sherbet: - fruit juices, sugar, milk, beaten egg whites - At least 1% milkfat - Stirred while freezing

13. More frozen desserts Sorbet: - like sherbet but no milk Parfaits: - eggs, sugar, whipped cream, flavoring - sugar syrup poured over beaten eggs - frozen without stirring Mousse: -sweetened flavored whipped cream - frozen without stirring

14. Making frozen dairy desserts Stirring during freezing keeps ice crystals small.

15. Making frozen desserts Frozen desserts are made by the withdrawal of heat. Agents used to withdrawal heat are and salt.

16. Cheese Cheese is a concentrated form of milk. Fresh cheese has a sweet flavor and is often used in desserts. Examples: Cream, cottage, neufchatel Soft cheeses are also used in deserts. Example: Ricotta

17. Tips for Cheesecakes Bake at low temperature to prevent shrinking. Shake gently to test for doneness. Center may jiggle, but will set as it cools. Chill before serving. Cut with a wet knife, or use a piece of dental floss!