tle qth qt pt 3

chilled dessert

• these are desserts are commonly eaten cold

• refers to food that is thoroughly cooled in a refrigerator compatment but is not frozen

pudding

• a flavored, cuastard like dessert made of milk, sugar, and a thickening agent such as egg yolks or corn starch, can be boiled, baked, steamed, and chilled in the refrigerator

• blancmage, flummery, rice conde, panna cotta, tembleque

blancmange

the origins of this have long been believed to lie in the introduction of rice and almonds in early medieval europe by arab traders

flummery

a starch based, sweet, soft dessert pudding known to have been popular in britain and ireland from the seventeenth to nineteenth century

panna cotta

a traditional italian dessert which translates as “cooked cream”. hails from the region of pledmont italy

tembleque

this creamy pudding is one of puerto rico’s specialties the name means wiggly, referring to a slight wiggle when the pudding is shaken

fruit based

• these are favorite amongst people who are health conscious they can be cut into fancy shapes and arranged to be served as a fruit platter

• fruit platter, fruit salad, compotes

custards

a thick, rich, creamy sweet or savory dessert, made mixtures of eggs or egg yolks, prepared in two days

bavarian cream

this rich, silky egg custard is thickened with gelatin and combined with whipped cream. it is known hails from either germany or france

gelatines

sweet jellies are made with liquer, a dessert wine,

cheese cake

maybe baked or unbaked usually sweetened with sugar and may be flavored in different ways

mousses

a light, airy concoction that whips air bubbles into a cream or custard