“Organization of the cooking process and preparation of complex cold and hot desserts. Technology for preparing complex cold desserts: fruit, berry and chocolate salads

Frozen sweet foods. Characteristic. Range. Preparation. Presentation and serving of dishes: ice cream with syrup. Parfait. ice cream: assorted fruits, “Surprise” ice cream, etc. Quality requirements. Defects. Causes of occurrence, preventive measures. Storage and implementation modes

Technology for preparing complex cold desserts: whipped cream, sambuca (apple, apricot). Organoleptic method and determination of the degree of readiness and quality of cold desserts. Technological process of preparation and release. Quality requirements. Storage and implementation modes. Defects, causes, prevention measures

Technological process for preparing and serving national hot desserts: soufflé, pears on puff pastry in caramel sauce, fruit ravioli, etc. Design options and decorating techniques for complex hot desserts. Storage and implementation mode

1. Technology for preparing complex cold desserts: fruit, berry and chocolate salads. Organoleptic method for determining the degree of readiness and quality of cold desserts

cooking cold dessert

In the summer, when there is an abundance of fruits and berries everywhere, most of us prefer to eat fruits and berries in their natural form. And only occasionally do we remember that there is such a dish - fruit or berry salad. Of course, you shouldn’t mix all the fruits and berries you can get your hands on in one plate, but combining honey and apple, pears and cheese, and strawberries in one dish is very possible.

Fruit salads. Oranges and kiwis are peeled, pears and apples are peeled and seed nests removed; pineapples are washed, the peel is cut off and the fibrous core is removed; Seedless grapes are washed. Prepared fruits (except grapes) are cut into cubes or slices, placed in vases or wine glasses, or in orange baskets, and poured with a sauce made from a mixture of sour cream or cream, raspberry syrup, and orange juice. You can add liqueur or cognac to the sauce.

Grape and strawberry salad. Wash the grapes, separate the berries from the branches, cut each grape in half and remove the seeds. Carefully wash the strawberries, dry them slightly and cut them into halves or quarters depending on size. Combine the prepared products, add mint, pour in honey and mix carefully. Place the finished salad in a heap in a salad bowl and place in the refrigerator for 30 minutes.

Fruit salad in sweet wine. Melt sugar with 125 ml water over medium heat. Bring the syrup to a boil and simmer for 2 minutes. Pour into a large bowl and cool. Peel the papaya, cut in half and remove the seeds. Cut each half crosswise into slices and place in syrup.

To cut mangoes, cut them in half, insert a knife into the pit and pull it out, and cut each half with a mesh, just short of the peel. Now if you run a knife between the skin and the pulp, you will get a lot of cubes. Put them in syrup. Peel the tangerines and halve. Cut the halves crosswise and put them together with the grapes in the syrup with the rest of the fruit. Pour wine and gently stir salad. Squeeze a little lemon juice, cover the bowl with cling film and refrigerate for 3 hours. Before serving, cut off the ends of the passion fruit and spoon the seeds into the salad.

Berry salad. Cut apples or quince into thin slices, sprinkle with sugar and let it melt. Place slices of apples, strawberries, raspberries in a glass salad bowl and sprinkle with a little sugar. Serve immediately. If desired, you can serve cream with the salad in a separate bowl.

Blueberry salad. Sort the blueberries, rinse, sprinkle with cognac, sprinkle with powdered sugar. Mix the mixture, pour in the cream and mix again. Instead of cognac, you can use lemon juice.

Organoleptic method for determining the degree of readiness and quality of cold desserts

Salads should be fresh, without weathering; The presence of yellowed, rotten fruits or berries is not allowed.

Products must be cut neatly, evenly and beautifully. Chop, mix and season them just before serving.

Fruits must be cut carefully using the appropriate cutting shape. The consistency is elastic, the taste, smell, color correspond to the products used.

Salads and undressed fruits or berries for them can be stored at a temperature of + 4...8 "C for up to 12 hours. Prepared products for decorating salads can be stored for no more than 1 hour.

The quality and readiness of public catering products is assessed by enterprise employees. Employees participating in the assessment must not have any medical restrictions (chronic diseases and allergies), have the skills to evaluate products and know quality criteria.

To carry out organoleptic analysis, tableware, cutlery and kitchen utensils are used. Each assessment participant should be provided with neutralizing products that restore taste and olfactory sensitivity: white wheat bread or dry unleavened cookies, ground coffee, still drinking water (pH - neutral, tasteless and odorless, preferably with known hardness) and/or other products.

The organoleptic assessment method is intended for objective quality control of mass-produced public catering products and consists of a direct rating assessment of the quality of product samples in general and/or some key organoleptic characteristics of product samples. For each characteristic being assessed, sensory specifications are established.

Organoleptic analysis of mass-produced catering products includes a rating assessment of appearance, texture (consistency), smell and taste using a point scale: 5 points - excellent quality, 4 points - good quality, 3 points - satisfactory quality and 2 points - unsatisfactory quality.

Catering establishments sell industrially produced ice cream (sundae and cream), and soft ice cream is prepared on site immediately before release.

Soft ice cream is made from dry mixtures. It is a product of creamy consistency with a delicate structure, low overrun (40...60%) and a temperature of -5 to -7 °C. Soft ice cream is not subjected to hardening to low temperatures and is released to the consumer immediately after it comes out of the freezer. Depending on the mixture used, the following types of soft ice cream are produced: creamy, creamy chocolate, creamy coffee, creamy protein, milk with a high fat content, milk, etc.

They sell ice cream (both soft and industrial) with various sweet sauces (chocolate, nut, chocolate-nut, blackcurrant, strawberry, raspberry, cherry, apricot), fresh, canned, frozen fruits and berries, jam, whipped cream, cookies ( butter, sugar), cognac, liqueur.

Ice cream is sold in bowls, wine glasses or special vases; it can be served with natural fruit or berry juices or with carbonated soft drinks in glasses with straws.

Ice cream "Surprise". It is prepared for banquets and New Year's dinners. Slices of biscuit are placed on a metal dish, canned apples or pears cut into thin slices, then scoops of ice cream. The top and sides of the ice cream are quickly covered with a layer of canned fruit, sponge cake and egg whites whipped with sugar, releasing them from a pastry bag. The prepared dish is quickly baked (1...2 minutes) in an oven at high temperature (not lower than 260 °C) so that the egg whites immediately brown. When leaving, sprinkle the dish with powdered sugar. When serving, you can pour cognac or alcohol around the ice cream and light it.

Parfait is a special type of ice cream. At catering establishments, it is prepared from thick (at least 35% fat) cream whipped with sugar, egg-milk mixture, flavorings and flavoring products: vanillin (vanilla parfait), toasted crushed nuts (nut parfait), strawberry puree (parfait strawberry). The technology for preparing parfaits is similar to the preparation of butter and berry creams, with some exceptions: for the egg-milk mixture, mainly yolks are used, a gelling agent is not introduced, the prepared mass is laid out in special corrugated forms, tightly closed with lids and frozen in low-temperature cabinets, chambers at -18 °C for 1.5...2 hours.

Before serving, immerse the mold in hot water (50...60 °C) for a few seconds and place the parfait in vases. When serving on the parfait, you can put canned fruit. Small cookies are sometimes placed next to or around the parfait.

Ice cream with peaches. Ice cream is placed on a piece of biscuit, half a canned peach or apricot is placed on it, sweet sauce is poured over it and sprinkled with chopped almonds.

Ice cream with syrup. Fry the crushed almond kernels, stirring, in a dry frying pan, remove from the heat, place in a small earthenware bowl, pour in the cognac, stir and let it brew under a closed lid for 30 minutes. Whip the cream with vanilla sugar, add the roasted almond kernels with cognac and mix. Place the resulting mass in molds and place in the freezer of the refrigerator until completely frozen. Transfer the finished ice cream to chilled saucers and pour over the banana syrup. To prepare the syrup, peel the banana and grate it on a large plastic grater. Transfer the resulting mass into a glass bowl, add granulated sugar, pour in cold water, mix thoroughly and let stand at room temperature for 3-4 hours. If necessary, banana syrup can be stored in a tightly closed glass jar on the bottom shelf of the refrigerator.

Assorted fruits. Fruits and berries frozen without sugar are not completely defrosted; after 10... 15 minutes they are washed, placed in vases or bowls, poured with warm syrup and allowed to brew for 25... 30 minutes.

When using berries frozen with sugar, place the jars in warm water for 10...15 minutes and then open them. The berry syrup is mixed with boiled, cooled water and boiled grape wine. This mixture is poured over the berries placed in bowls.

Quality requirements. Defects. Causes of occurrence, preventive measures. Storage and implementation modes

The ice cream serving temperature should be 4...6 "C. The most common defects: the taste and smell are weak (weak aroma of vanillin; the taste and smell of berries, fruits, wine in syrups, etc. are not expressed enough); minor defects consistency;

Ice cream must comply with the requirements of STB 1467-2004 and be produced according to recipes and technological instructions, agreed upon and approved in the prescribed manner, in compliance with sanitary rules and regulations for ice cream manufacturing enterprises.

According to organoleptic indicators, ice cream must meet the following requirements

Taste and smell - Moderately sweet, clean, characteristic of this type of ice cream, without any foreign taste or smell

Structure - Homogeneous, without noticeable lumps of fat, stabilizer and filler. When using flavoring ingredients in their entirety, in the form of pieces - with the presence of their inclusions. In food-coated ice cream, the glaze structure (coatings and others) is uniform, without any noticeable particles of sugar, cocoa products or dry dairy products. When adding flavoring ingredients to a food coating - with the presence of their inclusions.

Consistency - Soft, creamy - for soft ice cream.

Dense or moderately dense - for seasoned ice cream.

A snowy consistency is allowed for hardened ice cream with a fat mass fraction of no more than 5% and a dry matter mass fraction of no more than 30%, as well as for fruit and berry (vegetable) ice cream, aromatic and made without freezing.

Flaky and sandy consistency is not allowed.

Color - Uniform, characteristic of this type of ice cream, when using a dye - corresponding to the color of the dye. Uneven coloring and the presence of inclusions and particles of flavoring ingredients in ice cream using fruits, berries, vegetables, nuts, beans, seeds and/or their processed products are allowed. For ice cream in food coating - the color characteristic of this type of food coating.

Assorted fruits. The fruits must retain their shape. The syrup should be slightly acidic, with the aroma of wine, transparent and thick with sugar.

Main defects: the surface of the fruit has darkened (the peeled fruits were stored in air and not in acidified water), the fruits are deformed (overcooked), hard (undercooked); the syrup has an insufficiently concentrated taste (the recipe is broken) or a cloudy hue (the peelings of the fruit from which the syrup was made are overcooked).

Sambuca. Sambuca is a type of mousse. When preparing it, fruit puree from apples (apple sambuc), apricots (apricot sambuc) or plums (plum sambuc) is mixed with sugar and egg whites and beaten while cooling until the volume increases 2-3 times and a uniform fluffy foam is formed. The prepared gelatin is dissolved, cooled to 40...50 °C and poured into the whipped mass in a thin stream with rapid continuous stirring, poured into gelling molds and cooled. Served with sweet sauces or fruit and berry syrups.

Sambuca apple

The apples are washed, cored, cut in half and baked until tender in a preheated oven, after adding a little water to the baking sheet. The finished apples are cooled and rubbed through a sieve.

Separate the whites from the yolks and beat them with sugar. The resulting protein-sugar mass is mixed with applesauce and whipped with a whisk (or mixer) until a white fluffy foam forms. The volume should increase 3 times.

Gelatin soaked in water is boiled in a water bath, filtered and poured in a thin stream into the whipped mass, stirring continuously. The mass prepared in this way is laid out in molds, placed in the refrigerator to cool, and then served on the table in vases.

Sambuco apricot

Remove pits from apricots, add 3 tbsp. spoons of water, cook until soft and puree. Soak the dried apricots in double the amount of water for an hour and cook until tender. Grate the boiled apricots or dried apricots and then cook as indicated in the “Apple Sambuca” recipe.

Whipped cream

They are not only used for making creams, but also sold as an independent dessert dish. To do this, powdered sugar, various fillers and flavorings are added to the cream. Chilled cream (35% fat) is whipped to a fluffy, stable foam and refined powder is added while stirring. When leaving, the whipped cream is placed in a bowl. They are served with jam, oranges, tangerines, chocolate or roasted almonds.

Organoleptic method and determination of the degree of readiness and quality of cold desserts

The quality of public catering products according to organoleptic indicators is determined for a batch immediately after its production, before sale. The number of tested portions of the product must correspond to the number of employees involved in its evaluation.

When organoleptically assessing a large assortment of product samples, it is necessary to take into account that first of all, dishes (products) with weakly expressed organoleptic characteristics (for example, cereal soups) are tried, then products with more intense properties are evaluated, and sweet dishes are evaluated last. The evaluation of each sample is carried out while maintaining the order of presentation without returning to previously tested samples. During organoleptic assessment, the temperature of public catering products must correspond to the temperature of the dish (product) during their sale. The temperature of the product sample and mouthwash should be the same whenever possible. After evaluating each sample, employees should remove any remaining aftertaste by rinsing the mouth with water and/or using other neutralizing agents. The results of the evaluation of each product sample are documented in the manner established at the enterprise.

Evaluation procedure

Rating assessment of the quality of public catering products can be carried out both as a whole (overall quality level), and by characteristics (for example, appearance, smell or taste) and/or individual key characteristics (for example, color, cut appearance or taste).

The number and set of organoleptic characteristics for each type of product are determined by the management of the enterprise, depending on the goals of quality control. For certain groups of dishes, the number of assessed indicators can be reduced (clear soups) or increased (flour confectionery and bakery products). For example:

for culinary dishes, flour confectionery and bakery products, the following characteristics can be assessed: appearance, texture (consistency), smell and taste;

for semi-finished products - by appearance, texture (consistency) and smell.

When assessing the appearance, attention is paid to its specific properties, such as color (basic tone and its shades, intensity and uniformity), shape and its preservation in the finished dish (product), surface condition, cut appearance (fracture), correctness of dish design and etc.

Texture (consistency) assessment is carried out:

visually (for example, the viscosity of the liquid when pouring, the thickness of the sauce when stirring with a spoon);

tactilely in the oral cavity and during chewing.

The odor assessment is carried out as follows: take a deep breath, hold your breath for 2 - 3 seconds and exhale. During the analysis, the typicality of the odor for a dish (product, semi-finished product) of a given type is established, the quality of individual odor characteristics is assessed, if provided, and the presence of extraneous odors is determined. To evaluate dishes (products) with a dense texture (consistency), for example, meat or fish, a “needle test” or “knife test” is used, for which a wooden needle (heated knife) is inserted deep into the thickness of the product or the center of the dish, and then extracts quickly evaluate the smell. The taste assessment is carried out as follows: the test portion of the product is placed in the oral cavity, chewed thoroughly and the typical taste for a dish (product) of this type is established, the quality of individual taste characteristics is analyzed, if provided, and the presence of extraneous flavors is determined.

Temperature and sanitary conditions for preparing and serving cold desserts

Food raw materials, food products and semi-finished products used for the preparation of cold desserts must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological report, safety and quality certificate, etc.). No signs of spoilage are allowed: discoloration, signs of souring, foreign odors and tastes. Violation of the recipe The output must exactly correspond to the established norm.

Sambuca. The consistency is elastic, the mass is homogeneous, heavier than that of mousse, finely porous, the taste is sweet, with slight acidity, the smell of apples or apricots.

The cream should be well whipped and have an elastic consistency.

Defects are considered to be weak overrun, the presence of lumps, weakly expressed taste and smell.

Cold sweet dishes can be stored for up to 24 hours. Non-oxidizing containers should be used to store them. Fresh fruits and berries for preparing complex desserts are stored washed and dried, laid out in a low layer in the refrigerator, at a temperature of 0 to 6 °C and a relative humidity of 75...80% for no more than 48 hours.

4. Technological process for preparing and serving national hot desserts: soufflé, pears on puff pastry in caramel sauce, fruit ravioli, etc. Design options and decorating techniques for complex hot desserts. Storage and implementation mode

These dishes, especially cereal and flour dishes, are highly nutritious and are used not only as dessert, but are also included in the dinner and breakfast menu.

Souffle. To prepare the soufflé, grind the egg yolks with sugar, add flour, vanillin (for vanilla soufflé), ground chocolate or cocoa powder (for chocolate soufflé), chopped and roasted almonds with sugar (for nut soufflé), dilute with hot milk and stir continuously , steam the mixture until thickened. The hot mixture is combined with whipped egg whites and placed in a greased frying pan. The top is decorated with the same mass, releasing it from a pastry bag. Bake in an oven at a temperature of 180...220 "C for 12...15 minutes. The baked, well-brown soufflé is sprinkled with powdered sugar and served immediately before it falls. Cold milk or cream is offered separately.

Apple and berry soufflé. Fruit or berry puree is boiled with sugar until thickened, mixed hot with whipped egg whites and baked in the same way as vanilla soufflé.

Pears on a puff pastry in caramel sauce. Peel the pears. Dissolve sugar in boiling water, boil the pears and cool without removing them from the syrup. Roll out the puff pastry and cut out four pear-shaped layers. Lightly prick the cakes with a fork, then place a tablespoon of cream on each of them. Cut the cooled pears in half and remove the core. Cut into slices and fan out onto the cake layers on top of the cream. Bake for 20 minutes in a medium-heat oven.

For the sauce, heat the sugar until light brown. Add cream and heat for another 2-3 minutes. Cool. Serve pear puffs with sauce.

Fruit ravioli. Cut the fruits into cubes, chop the cookies. Mix the prepared ingredients. Mix flour with salt and butter into crumbs. Add eggs, water and liqueur to form a soft dough. Roll the dough into a rope and cut into pieces. Roll each piece of dough into a thin flat cake. Place a little marmalade and fruit filling on each flatbread. Seal the edges to form ravioli. Deep fry the ravioli until golden brown. Serve the finished fruit ravioli sprinkled with powdered sugar.

Ravioli with apples and bananas. Mix flour with a pinch of salt and butter, grind the mixture into crumbs. Combine flour crumbs with egg yolks and pour in 1 tbsp. (or, if necessary, a little more) warm water, knead the elastic dough. Roll the dough into a ball, wrap in film and refrigerate for 1 hour.

For the filling, cut apples into cubes and bananas into slices. After combining the prepared fruits, sprinkle the mixture with freshly squeezed lemon juice. Add raisins, sugar, cinnamon to the filling and mix thoroughly.

Divide the dough into 2 equal parts and roll into thin layers. Place the filling on one layer with a teaspoon at intervals of 5-6 cm. Brush the dough around the filling with lightly beaten egg white. Cover the top with a second layer and press the dough around the filling. Cut into individual ravioli. Boil the ravioli in boiling salted water for 5-7 minutes until done.

Sprinkle the finished ravioli with cinnamon, pour over strawberry sauce and serve.

Design options and decorating techniques for complex hot desserts

Before serving dessert, remove all used dishes, spices, pie plates with bread or bread in a basket from the table, and sweep away crumbs from the tablecloth.

For the preparation and release of hot sweet dishes, an oval metal dish, a round ram, and a portioned frying pan are used. Most cold dishes are served in glass bowls or on small dessert plates. To serve hot sweet dishes, individual table settings are used. Most cold sweet dishes are portioned in advance into individual dishes (dessert plates or bowls). Serve from the right side with the right hand. The bowl is placed on a pie plate with a carved paper napkin, on which a dessert spoon is placed with the handle facing to the right. A bowl or dessert plate is placed on the table in front of the guest.

Sweet dishes are served hot and cold. Serving temperature for hot sweet dishes is 75 °C.

Guryevskaya porridge (semolina with canned fruit) is prepared and served in a cupronickel silver frying pan placed on a snack plate with a paper napkin, eaten without transferring, with a dessert spoon. Separately, heated apricot sauce is served in a cupronickel sauce boat, placed on the left side of a pie plate with a paper napkin and a teaspoon.

Rusk pudding, baked in a mold, is served in a small dessert plate. Hot apricot sauce is served separately, and the table is served with a dessert knife and fork.

Biscuit pudding. Sponge strips soaked in liqueur are placed in a portioned frying pan or round mold, finely chopped glazed fruits are placed on top, filled with cream, then sponge strips soaked in rum are placed, fruits, cream are placed, decorated with whipped egg whites, and baked. Serve on the table in a mold or frying pan placed on a small dessert plate. Placed to the right of the guest with a dessert spatula. The table is served with a small dessert plate and dessert utensils (knife and fork).

An airy pie (soufflé) is baked and served in a portioned frying pan or in a round ram. Dessert deep and shallow plates are placed on the table and a dessert spoon is placed. Milk in a milk jug or cream in a cream jug is placed on the table on the right side on a pie plate with a paper napkin. When serving the soufflé, the waiter first pours milk or cream into a deep dessert plate. Then he carefully trims the edges of the soufflé with a spatula and, approaching the guest on the left side, holding the ram through the handbrake in his left hand, quickly transfers the soufflé with a spatula to a plate with milk or cream.

Soufflé with spices. Soufflé molds are filled with a mixture of biscuit and gingerbread crumbs, yolks, spices (cinnamon, cloves, candied lemon and orange peel), whipped egg whites, and steamed. Serve in the same form made of refractory material, which is placed on a small dessert plate and placed in front of the guest. Eat with a dessert spoon.

Apples fried in dough (apple slices deep-fried) are served on a round cupronickel plate with a carved paper napkin. Before leaving, sprinkle with powdered sugar. They are placed to the right of the visitor, laid out with a tablespoon and a fork. Hot apricot sauce is served separately in a metal sauce boat, placed on the left. A small dessert plate and a dessert fork and knife are placed on the table in advance.

Storage and implementation mode

Food raw materials, food products and semi-finished products used for the preparation of hot desserts must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological report, safety and quality certificate, etc.).

The surface should have a crispy, golden brown crust; the filling is thick, does not leak, and is well heated.

Hot desserts are stored in an oven or on a steam table at a temperature of 55...60 °C for no more than 2 hours.

Write down the products for 100 servings of chocolate cream according to the first column of the Collection of Recipes, if the yield of one serving is 150 g.

)Recipe No. 683. Chocolate cream Collection of recipes for dishes and culinary products for public catering establishments St. Petersburg: PROFIX, 2007

Name of products Gross weight, g Net weight, g Cream 35% fat 500500 Granulated sugar 150150 Pasteurized milk 211200 Chicken eggs 8080 Gelatin 2020 Cocoa powder 3030 Boiled water 160160 Yield 1000

Calculation example: cream:

500*150/1000= 75 g of cream needed for 1 serving of chocolate cream. Portion yield 150 g

Chocolate cream recipe. Portion yield 150 g

Name of products Gross weight, g Net weight, g Net weight per 100 servings, kg Cream 35% fat 75757.5 Granulated sugar 23232.3 Pasteurized milk 32303 Chicken eggs 12121.2 Gelatin 330.3 Cocoa powder 550.5 Boiled water 24242.4 Yield 15 0

Calculation example: cream:

per 100 p. - X

75*100/1=7500 g = 7.5 kg of cream needed for 100 servings of chocolate cream. Portion yield 150 g

Bibliography

1. GOST 53105-2008 “Public catering services General requirements for design, construction and content.” 2008 Technological documents for public catering products.”

GOST 53996-2010 “Procedure for the development of signature dishes and products at public catering establishments.” M, Standartinform, 2011

Collection of recipes for dishes and culinary products for catering establishments. S-p: "PROFIX". 2006

Bogusheva V.I. Technology of cooking: educational manual / V.I. Bogusheva. - Rostov n/d: Phoenix, 2007. -374,: ill. - (Secondary vocational education).

Kovalev N.I. Technology of cooking. M.: Business literature, Omega - L. 2005-552s

Kucher L. S. Organization of service at public catering enterprises. M.: ASADEMA. 2003.256c

Furs I.N. Technology of production of public catering products: Textbook. allowance / I.N. Fouret. - Mn.: New knowledge, 2002. - 799 p.: ill.

Desserts can be classified by supply temperature for cold and hot, according to cooking technology- for creams, pastries, frozen desserts, mousses, soufflés, puddings, by main raw materials- for fruit, dairy, curd, chocolate, egg white, combined.

Bakery. This type of desserts includes cakes, cookies, rolls, muffins, pastries, buns, pies, and waffles. Of course, such desserts are very high in calories, so you need to know when to stop eating them.

Dairy desserts. As we can see from the name, this dessert includes milk. As a rule, dairy desserts are not very high in calories, and there is no feeling of heaviness in the stomach after them. Such desserts include curd desserts, ice cream, various milk mousses and jellies, jelly desserts such as blancmange, panna cotta, and yoghurts. Dairy desserts are popular in many countries, especially in France. Cottage cheese contains a large amount of vitamins and microelements. Cottage cheese is especially rich in calcium, which has a beneficial effect on the condition of bones, hair, nails and skin. Cottage cheese is a must for young children, pregnant women and people with various ailments. Cottage cheese is a high-calorie protein food, the presence of which in the diet can replace meat products; cottage cheese goes well with both sweet and salty ingredients. A very tasty and healthy dessert made from cottage cheese, which can be decorated with any fruit and chocolate. If the dessert is prepared with gelatin, this gives it a special taste. Any fruit is used as decoration: pomegranate, oranges, kiwi, bananas. You can also decorate the curd dessert with jam, jam, pieces of marmalade and grated chocolate. When fruits of different colors are used, it looks especially impressive.

Chocolate desserts They definitely contain cocoa. These include chocolates, chocolate, fondue.

Fruit desserts came to us from warm countries such as India, China, Italy, Egypt, etc. In Russia, with its climate, it is unrealistic to grow exotic fruits. Fruit dessert today can be served at any time of the year. A very common fruit dessert is split. This is a banana dessert. It is very easy to prepare. The banana is peeled, cut and placed on vanilla ice cream. This dish is topped with sweet syrup and decorated with cherries. Fruit desserts also include jelly. This dessert was invented by French chefs. It is made from fresh or frozen fruits, syrups or juices, to which gelatin is added during preparation. When the jelly hardens, it acquires a gelatinous consistency. The most important thing when preparing jelly is to achieve rich color and transparency. If pieces of fruit are added to the jelly, then all of them should be clearly visible - the jelly should be so transparent.

Mixed desserts. TO This group includes pudding, soufflé, and mousse.

Pudding- a very unusual dessert. It is based on rice and white bread. Initially, this dish was prepared from the remains of various dishes, which were combined into one whole. This “union” came to be called pudding. To prevent the pudding from falling apart, it had to be held together with something. To do this, they prepared a mixture of eggs with milk or alcohol (cognac, rum).

Souffle- This is a light and airy dessert. The basis is eggs. Moreover, the whites are whipped separately; they are what give the airiness to this dessert. And the yolks are combined with other ingredients: cottage cheese, fruits, vegetables and even cereals. The result should be a mass reminiscent of sour cream in consistency. The finished soufflé can be decorated with fresh fruits, berries, a piece of lemon or orange, cream, or sprinkled with chopped nuts or grated chocolate.

Mousse- chilled jelly, which is whipped until foam forms. As a rule, the basis of mousses is some kind of aromatic base - juice, fruit puree, chocolate, grape wine, etc. To this are added egg whites (to form foam) and gelatin (to fix the foam).

The ratio of the baking and finishing semi-finished products used, the type of surface finishing and the additional trade name of the desserts are established by the developer of the technical specifications in the recipes developed for each product.

Sweet dishes, varied in their composition and preparation technology, are characterized by the content of a significant amount of sugar, due to which these dishes have a pleasant sweet taste. Sweet dishes are served at the end of dinner for dessert, which is why they are also called dessert courses or third courses. However, these dishes can also be used during breakfast, dinner, and afternoon tea.

To prepare sweet dishes, fruits and berries are used in fresh, dry and canned form, fruit and berry syrups, juices, extracts containing various minerals, vitamins and food acids. Some dishes include cream, sour cream, eggs, butter, cereals, rich in proteins, fat, carbohydrates and high in calories.

The raisins, nuts, cocoa, vanillin, citric acid, gelling products, etc. help improve the taste of sweet dishes and give them flavor.

According to the serving temperature, sweet dishes are divided into cold (10 - 14°C) and hot (55°C). However, some dishes are served both hot and cold. Cold sweet dishes include: natural fresh fruits and berries (or fresh frozen); compotes (from fresh, dry and canned fruits and berries); jelly dishes (jelly, jelly, mousse, sambuca, cream); frozen dishes (ice cream, ice cream, parfait). The serving temperature for these dishes is at least 4 - 6°C.

At catering establishments, sweet dishes are prepared in a specially designated cold shop room, equipped with tables and a refrigerator, where only ready-made sweet dishes and products intended for them are stored, since sweet dishes quickly perceive various odors. When preparing sweet dishes, a universal drive is used with a set of machines - a beater, a grinder, for squeezing juice, as well as special dishes and equipment - cauldrons, pans, stewpans, baking sheets, sieves, whisks, brooms and molds.

Mechanical culinary and thermal processing of products for sweet dishes is carried out in the vegetable and hot shops.

Cold and sweet dishes are served in glasses or bowls, as well as on dessert plates or deep saucers.

Hot dishes - on porcelain or cupronickel plates, dishes, portioned pans.

§ 1. NATURAL FRESH FRUITS AND BERRIES

Fruits and berries play an important role in nutrition due to the content of sugar, vitamins, organic acids, mineral salts, etc. Fresh fruits and berries are used directly for food only when ripe.

Fresh fruits and berries. Fruits and berries are sorted, the remaining stems and stalks are removed, washed with cold boiled water, leaving them in the water for 2-3 minutes, mixed, rinsed, placed in a colander or sieve and allowed to drain. If the berries are heavily contaminated, they are washed several times. Before leaving, dried fruits and berries are placed in a vase, on a dessert plate, or in a bowl. Berries can be sprinkled with granulated sugar or refined powder. The grapes are placed in a whole bunch and released without sugar. Strawberries, strawberries, and raspberries are served with sour cream, milk, whipped cream or yogurt.

Watermelon, fresh melon. The fruits are washed, dried, divided lengthwise into two parts, each of which is cut into elongated large slices, and large ones into slices. Watermelons and melons can be peeled and seeds removed. Serve chilled. Separately, you can serve refined powder or granulated sugar (10-15 G per serving).

Small balls of pulp are cut out of thick slices of watermelon or melon using a notch. Serve in a transparent vase.

Fruit salads are also prepared.

Melon salad. Balls of melon and watermelon pulp are combined with strawberries, placed in transparent portioned salad bowls, poured with lemon or orange juice, and decorated with mint leaves.

Fruit dessert. To prepare it, several types of fruits are used, including exotic ones. The top and bottom of the pineapple are cut off, the core is cut out with a cylindrical notch, and the pulp is cut into slices. Hard kiwi fruits are trimmed on both sides, peeled from thin skin, and cut into slices or circles. Small mango fruits are cut lengthwise into two unequal parts, and the inner segment with the pit is removed. Each of the halves is cut into cubes, and by turning the cuts outward, they are separated. Bananas are peeled and cut into slices. The pomegranate fruit is cut into halves, the grains are removed, separating them from the soft layers.

In a beautiful low vase, pineapple, kiwi, watermelon, mango, oranges, bananas, cut into slices (slices, cubes) are laid out in a circle.

nana. Top with persimmon halves, pomegranate seeds, mint leaves, cool and serve with ice cubes.

§ 2. PREPARATION OF COMPOTES

Compotes are prepared from fresh, dried or canned fruits and berries of one or more types. Fruits and berries are pre-sorted and washed. The technological process of preparing compote consists of preparing fruits or berries, boiling the syrup and combining them.

Compote of fresh fruits or berries. Fresh apples, pears, and quinces are peeled, the core and seeds are removed, and cut into slices just before use. If it is necessary to store them before heat treatment, they are placed in acidified water so that they do not darken due to the oxidation of tannins. The skin does not need to be peeled. Tangerines and oranges are peeled, the remaining white subcutaneous skin is removed, and divided into slices. Apricots, peaches and plums are pitted and cut into slices. The stalks of washed berries are removed.

To prepare the syrup, sugar and citric acid are dissolved in water, brought to a boil and, if necessary, cooled. Sometimes the syrup is tinted with cherry or blackcurrant berry extract. Syrup can also be prepared using fruit or berry decoctions. Citric acid is not added to compotes prepared from sour fruits and berries.

Fresh fruits and berries quickly boil and lose their shape, this is explained by the fact that the protopectin contained in the cell walls is unstable, during the cooking process it quickly hydrolyzes and turns into soluble pectin, as a result of which the products quickly soften, in addition, the vitamins they contain are lost. Therefore, when preparing compotes, not all fruits and berries are heated.

Oranges, tangerines, raspberries, strawberries, watermelons, melons, bananas, pineapples, black currants are not boiled, but placed in bowls or glasses, poured with warm syrup, and cooled.

Quickly boiling varieties of apples, ripe pears, peaches, apricots, plums are placed in boiling syrup, the heating is stopped and kept in a container, covered with a lid, until cooled. Then pour into glasses for vacation.

Apples, pears and quinces are boiled, placed in boiling syrup, for 5-7 minutes (quinces with skin - up to 15-20 minutes), cooled, and portioned.

To flavor compotes, add finely chopped citrus zest. The compotes are served chilled, 200 g per serving.

Compotes from dry fruits and berries often prepared from a mixture of dried fruits (Fig. 14). Apples, pears, apricots (apricots, dried apricots), figs, plums (prunes), grapes (raisins), cherries, etc. are used in dried form. Compotes are prepared at enterprises using a mixture prepared according to a special recipe.

Compote from a mixture of dried fruits. Dried fruits are sorted, removing impurities, and sorted by type, since they have different cooking times. Large apples and pears are cut into pieces. The fruits are washed with warm water 3-4 times. Water is poured into the cauldron, brought to a boil, sugar is added, dissolved with stirring and brought to a boil again.

Place apples and pears into boiling syrup and cook for 20 minutes, then add the rest of the dried fruits (except raisins) and continue to cook for 10-15 minutes, add raisins and cook for 4-5 minutes.

To improve the taste, add citric acid to the compote. The finished compote is cooled to 10°C and left for 10-12 hours to infuse. At the same time, flavoring substances are completely transferred from the fruit to the syrup, which improves the quality of the compote. It is recommended to add sugar at the beginning of cooking, since under the influence of the acids contained in dried fruits, sucrose breaks down into glucose and fructose (invert sugar), making the compote sweeter.

Apples, pears, prunes, apricots, dried apricots, raisins, etc. 125, sugar 100, citric acid 1, water 960.

Compotes from canned apples, pears, quinces, peaches, plums, cherries, cherries, strawberries. They are prepared from one type of fruit or from several. Jars of canned compote are washed with warm water and wiped with a towel, opened and the syrup is drained.

Then syrup is made from sugar and water, filtered, fruit syrup is added, brought to a boil and cooled. Fruits and berries are removed from the jars. Peaches and apricots are pitted. Large fruits are cut into slices or halves. The berries are left whole. Prepared fruits and berries are placed in bowls or glasses, alternating in color, and filled with chilled syrup. Per serving requires 150 g of compote.

Compote of frozen fruits and berries. Quick-frozen natural (sugar-free) fruits are removed from the packaging, thawed for 10-15 minutes, washed and placed in a container to completely thaw. Large fruits are cut into slices, combined with pre-prepared syrup and brought to a boil. Fruits or berries are placed in bowls or glasses, poured with the resulting syrup and cooled before serving. You can add fresh citrus fruits to the compote.

§ 3. JELLITED DISHES

Jelly dishes include jelly, jellies, mousses, sambuca, and creams. When cooled, they have a jelly-like consistency due to the addition of gelling substances, which are gelatin, starch, and agaroid. In addition, gelling agents for sweet gelled dishes can be sodium alginate, pectin substances and modified starches, which bind water and form a gelatinous mass upon cooling. The strength of jellies depends on their density, i.e., on the amount of gelling substances. In table 9 shows the amount of starch and gelatin required for preparing gelled dishes.

Table 9 (in g per 1000 g)

Preparing jelly. The most common sweet jelly dish is jelly. The gelling agent in jelly is potato starch, and for milk jelly it is maize (corn) starch, which cannot be used for preparing fruit and berry jelly, as it causes a whitish tint and an unpleasant taste of the grain. At the same time, corn starch makes milk jelly more tender, and potato starch gives it a bluish tint. When cooking jelly, modified starch is also used, thanks to which the dishes have a more delicate consistency and are easier to separate from the walls of the dish.

Starch does not need to be pre-swelled to dissolve. To obtain a homogeneous paste, starch is first combined with 4-5 times the amount of cold liquid and, after stirring, introduced into the boiling main liquid for boiling for 2 to 10 minutes.

Kissels are prepared from fruits and berries - fresh, dry and canned, fruit and berry juices, syrups, purees, extracts, from milk, bread kvass, jam, jam, rhubarb and other products, as well as from concentrate - dry jelly.

Depending on the consistency, jelly is divided into thick, medium-thick, and semi-liquid.

To prepare 1 kg of thick jelly, take 60 - 80 g of potato starch. After pouring it in, these jelly are boiled for at least 5 minutes with stirring and low heat. Thanks to the introduction of a large amount of starch, all the water is consumed for its gelatinization, so thick jelly does not liquefy when hot as quickly as liquid jelly.

Kissels are poured into portioned molds, into large molds or baking sheets, moistened inside with cold boiled water and sprinkled with granulated sugar, then cooled. To remove the thick jelly from the mold, wipe it, turn it over and, shaking slightly, carefully transfer it into the prepared container.

The jelly, taken out of the molds or cut into portions, is placed on a dessert plate or in bowls and released, poured with fruit and berry syrup, or cream or cold milk (50 - 100 g) is served separately. Per serving requires from 100 to 200 g of jelly. Thick jelly is a characteristic dish of traditional Russian cuisine.

The most common jelly is of medium thickness. For 1 kg of such jelly, 35 - 50 g of potato starch are consumed. After cooking, the jelly is slightly cooled and poured into glasses and bowls. The surface of the jelly is sprinkled with granulated sugar, which, due to its hygroscopicity, absorbs moisture from the surface, preventing it from evaporating, which prevents the formation of a surface film. 200 g of jelly are dispensed per serving.

Semi-liquid jelly is prepared using 20 - 40 g of starch per 1 liter, used and dispensed, like medium-thick jelly. In addition, they are served as sauces for cutlets, meatballs, puddings, casseroles, cheesecakes and other dishes made from cereals, cottage cheese, and pasta.

The technological scheme for preparing jelly from cranberries, currants, cherries, and blueberries includes: squeezing the juice; preparing a decoction

From squeezes (pulp); preparing syrup from the decoction; brewing starch; combining the finished jelly with juice; cooling.

The technological scheme for preparing jelly from strawberries, wild strawberries, raspberries, blackberries includes: rubbing the berries and obtaining a puree; preparing a decoction of pulp; obtaining syrup from decoction; brewing starch; combining hot jelly with fruit puree; cooling.

Berry juice and puree are added to jelly in its raw form in order to preserve the vitamin C contained in them, as well as coloring substances, which are partially destroyed during heat treatment. For the same purpose, when preparing jelly and storing juices and purees, non-oxidizing dishes, equipment and wiping machines are used. Loss of vitamin C increases with increasing cooking time. Therefore, you should not overcook dishes made from fresh fruits and berries and store them for a long time.

The technological scheme for preparing jelly from dogwood, cherry plum, plum, apricots, apples and other fruits includes: boiling (or baking) berries or fruits; straining and wiping; combining the broth with puree and sugar; brewing starch; cooling the jelly.

Fresh berry jelly. Prepared from cranberries (Fig. 15), blueberries, lingonberries, black or red currants and other berries. The berries are sorted, washed with boiled water, kneaded with a wooden pestle, and a large amount is rubbed using a rubbing machine and the juice is squeezed out, which is poured into a non-oxidizing container and placed in the refrigerator. The pulp is poured with hot water (1:6) and boiled for 10 - 15 minutes. The resulting broth is filtered, sugar is added, dissolved, syrup is obtained and heated to a boil. Potato starch is diluted with cold boiled water or part of the resulting decoction (1:5) and poured in one go into the boiling syrup with vigorous stirring. The jelly is brought to a boil, boiling for no more than 1 - 2 minutes, since longer boiling dilutes the jelly, remove from heat, pour in the juice, stirring, which gives the jelly the color, taste and smell of fresh berries. The jelly is slightly cooled and poured into glasses or bowls, the surface is sprinkled with sugar, then finally cooled to 10 - 14 ° C and released.

Cranberry 126 or lingonberry 133, or black currant 122, or red currant 128, water 895; or blueberries 163, water 850, sugar 120, potato starch 45 (citric acid 2).

Apple jelly. The apples are washed, the core and seeds are removed, cut into slices, poured with hot water and cooked in a sealed container until tender. The broth is drained, the apples are pureed, the resulting puree is combined with the broth, sugar and citric acid, heated to a boil, diluted starch is poured in and brought to a boil. Released in the usual way.

Milk jelly. To prepare milk jelly, use whole milk or with the addition of water, which is heated to a boil. Corn starch is diluted with cold boiled milk and

strain through a fine sieve. Add sugar to the boiling liquid, dissolve it, stirring, pour in the prepared starch. The jelly is cooked, stirring constantly, at low heat for 10 minutes, then vanillin is added, cooled slightly, poured into glasses, finally cooled and released.

Thick milk jelly is prepared from whole milk, served in a bowl or on a dessert plate, poured with sweet fruit and berry syrup (50 g) or jam (20 g) is added.

Making jelly. Jelly is prepared from fruit and berry decoctions, juices, extracts, syrups, essences, milk and jam. When frozen, this dish is a transparent gelatinous mass (milk jelly is opaque).

The shape of the jelly corresponds to the container in which it was prepared. The thickness and density of the jelly depend on the temperature and the amount of gelling agent: gelatin, agaroid and furcellaran, which is boiled from red seaweed. The extract is clarified, dried and crushed, and produced in the form of powder, grains, flakes, films or plates.

Edible gelatin is a product obtained by digesting animal connective tissue, bones, skin, which is clarified, dried and crushed. In dry form, gelatin is granules or plates with a moisture content of up to 16%.

The dissolution of gelatin, agaroid and furcellaran is preceded by their swelling in cold water. Gelatin is soaked for 1 - 1.5 hours. During this time, the mass of the product increases 6 - 8 times. In this case, take 8-10 times more chilled boiled water than gelatin.

The technological process for preparing jelly includes: preparation of the gelling product; making syrup; dissolving the gelling product in syrup; cooling the jelly to 20°C and pouring into molds; hardening at a temperature of 2 - 8°C; preparation for submission.

Syrups for fruit and berry jellies are prepared in the same way as for jelly. The squeezed juices are added to the jelly after the gelatin has dissolved.

The finished jelly is poured into chilled portion molds or large molds (for several servings), as well as into deep trays and cooled in the refrigerator at a temperature of 2 - 8 ° C for 1 - 1.5 hours. The frozen jelly is cut into portioned square pieces with wavy edges or remove from molds. To do this, immerse them in hot water for 2 - 3 s, wipe the walls and bottom of the molds, shake and re-

turning, carefully place the jelly in a prepared bowl or on a dessert plate, then dispense 100, 150 g at a time. Store the finished jelly in the cold for no more than 12 hours, as it thickens, after which it softens and releases liquid.

Jelly from fresh fruits and berries. Gelatin (grains) is poured with cold water and left for several hours to swell. The juice is squeezed out of the berries, and a decoction is prepared from the pulp, as for jelly. Sugar is added to the hot broth, dissolved and syrup is obtained. The swollen gelatin is placed on cheesecloth and squeezed out, then added to the hot syrup, dissolved and, stirring, brought to a boil. Having stopped heating, pour previously squeezed berry juice into the liquid jelly, add citric acid if the jelly is not acidified enough, and cool to ambient temperature. The jelly is poured into chilled molds and placed in the refrigerator to completely harden at a temperature not exceeding 8°C for 1 - 2 hours. The finished jelly should be transparent, so for its preparation it is better to use clarified juices and industrially produced syrups. If the syrup with the introduction of gelatin into it is not transparent enough, then it is “pulled back” - clarified with egg whites. To do this, the whites of raw eggs are mixed with an equal amount of cold water and poured into hot syrup with gelatin at a temperature of 50 - 60 ° C, stirred, brought to a boil and after 5 - 10 minutes filtered through a thick napkin, then cooled. The frozen jelly is removed from the molds and transferred to vases, bowls or plates and released.

Cranberry 147 or red currant 149, or black currant 143, water 850; cherry 206, water 805, sugar 140, gelatin 30, citric acid 1 .

Apple jelly. Gelatin is soaked in water to swell, discarded, and squeezed out. The apples are washed, cored with seeds and peeled, cut into slices, placed in boiling acidified water, boiled for 5-7 minutes so that the apples retain their shape. The broth is filtered, heated and sugar and gelatin are dissolved in it, then cooled. A small amount of jelly is poured into a mold or bowl, cooled and slices of boiled apples are placed on top of the frozen jelly in the form of a pattern, the remaining jelly is poured on top and finally cooled. Dispense in the same way as cranberry jelly. To prepare fruit jelly, fresh and canned fruits are used.

Jelly from lemons, oranges, tangerines. Gelatin is soaked in cold water to swell. The lemons are washed, the zest is cut off and the white fibers are removed, then chopped into thin strips, from

Squeeze out the juice from lemons and store it in a non-oxidizing container in the refrigerator. Prepare syrup by bringing water to a boil, adding sugar and lemon zest; the swollen gelatin is dissolved by stirring. The syrup is brought to a boil, the heating is stopped and kept in a container with a closed lid for 15 - 20 minutes, after which lemon juice and citric acid are added, the syrup is filtered, poured into molds, cooled and prepared for serving.

Milk jelly. Soak the gelatin. Sugar and swollen gelatin are dissolved in hot boiled milk and vanillin is added, brought to a boil, the jelly is slightly cooled, filtered, poured into molds and placed in the refrigerator. The frozen jelly is removed from the mold and released into bowls.

Multilayer jelly. To prepare it, you can use berry, coffee or chocolate, milk jelly and other types, each of which is poured in a layer into a mold or tray, cooled and only then the next layer is poured.

Preparing the mousse. Mousse differs from jelly in that the prepared products are whipped into a fluffy porous mass. Otherwise, the mousse is prepared in the same way as jelly. To obtain 1 kg of mousse, take 27 g of gelatin. When leaving, pour over liquid fruit and berry syrup.

Cranberry mousse. Gelatin is soaked in water for several hours to swell. The cranberries are sorted, washed, the juice is squeezed out and stored in the refrigerator. The pulp is boiled in water, the broth is filtered, sugar and swollen gelatin are added, dissolved, stirring, and brought to a boil, cranberry juice is added. The resulting cranberry jelly is cooled to 200 C and whipped using a whipping machine until a stable fluffy mass is formed. At the same time, the mousse increases in volume by 4 - 5 times. Beat the mousse in a cold room or periodically cool it.

Well-whipped mousse is quickly transferred into molds, bowls or oblong trays and placed in the refrigerator for 1 - 1.5 hours. When whipping, make sure that the mousse does not harden before laying it out in the mold.

The cooled mousse is removed from the molds in the same way as jelly. If the mousse was formed in a tray, then it is cut into square pieces with wavy edges. The mousse is placed in bowls or on plates and topped with sweet cranberry syrup. To prepare the syrup, the cranberries are mashed, combined with a small amount of hot water and boiled for 5 minutes, filtered, combined with sugar and dissolved at a boil. The finished syrup is cooled.

Cranberry 211 or natural cranberry juice (canned) 200, sugar 160, gelatin 27, water 740.

Apple mousse (semolina based). The apples are washed, the core and seeds are removed, cut into pieces and boiled. The broth is filtered, the apples are rubbed, combined with the broth, sugar, citric acid and brought to a boil. Add sifted semolina into the boiling puree, stirring, and cook. The resulting mixture is cooled to 30°C and beaten in the cold until a homogeneous thick foamy mass is obtained, which is poured into prepared forms, vases or bowls and cooled for 1 hour; released with syrup.

Preparation of sambuca. Sambuca is a mousse made from fruit puree of apples and apricots. It differs from mousse in that it contains raw egg whites. To prepare 1 kg of sambuca, take 15 g of gelatin.

Sambuca apricot. Gelatin is soaked. The pits are removed from the apricots, poured with hot water, boiled until softened, and wiped. Dried apricots are pre-soaked to swell, then boiled and pureed. Add sugar, chilled whites, and citric acid to the puree and beat the mass in the cold until it increases in volume by 2-3 times. The swollen gelatin together with water is heated, stirring, to 40 - 50 ° C, melted and poured in a thin stream into the sambuca, continuing to whisk. The whipped fluffy mass is poured into molds, placed in the refrigerator, and cooled in the same way as mousse. When leaving, pour the sambuco with apricot sauce (20 g per serving).

Sambuca made from yogurt and curd mass. Gelatin is soaked in water to swell and heated until dissolved. The egg whites are separated from the yolks and beaten until fluffy. The soft curd mass (preferably fruit) is combined with sugar and yogurt and beaten. During the whipping process, pour in melted gelatin, add the whites last, mix and place the sambuca into portioned bowls and cool. Before serving, you can garnish it with lemon or orange slices, whipped cream, and sprinkle with chopped almonds or coconut (the ratio of yogurt to curd mass is 1:2).

Preparing the cream. Cream is a gelled dish that is prepared from whipped cream 35% fat or sour cream and a sweet egg-milk mixture. The gelling product is gelatin (20 g per 1 kg of cream). Depending on the added fillers, vanilla, chocolate, coffee, nut, and berry creams are prepared.

Vanilla sour cream. Gelatin is soaked. Sour cream with 35% fat content is cooled (to 2 - 3°C), and the milk is boiled. Eggs are ground with

sugar, diluted with warm milk, boiled in a water bath to 70 - 80°C, melted gelatin is added, the mixture is filtered and vanillin is added. Whisk the sour cream and pour the egg-milk mixture into it, stirring gently. The cream is poured into molds and cooled. They are served in bowls like mousse. Pour over apricot, raspberry or cherry sauce (30 g). There are 100 g of cream per serving.

§ 4. HOT SWEET DISHES

Hot sweet dishes include pudding, apples in dough, apple charlotte, baked apples, Guryev porridge, sweet omelettes. These dishes are high in calories, as they contain foods rich in carbohydrates and fats. Hot sweet dishes are served at a temperature of 50 - 55°C.

Toasts with fruits and berries. IN pour the milk into the bowl and combine it with raw eggs and sugar and mix. A loaf of white bread is cut crosswise into thin slices, from which the crusts are cut off, and moistened on both sides in the egg-milk mixture. The croutons are fried using the basic method until golden brown and placed in 2 pieces. on a dessert plate, and canned fruit is placed on top and topped with syrup or sweet apricot sauce.

Rice pudding. Sticky rice porridge is cooked in milk. Add sugar, cool to 60 - 70 ° C, add raw yolks, washed seedless raisins, vanillin, softened butter, whipped whites. The mixed mass is placed in a greased form, sprinkled with breadcrumbs, filling it to 3/4 of the height.

Top with sour cream. Bake the pudding in the oven until a crispy crust forms at a temperature of 200 - 250 ° C for 20 - 25 minutes. Allow to cool for 5-10 minutes, remove from the mold, and dispense 1 piece at a time. or 1 piece with sweet sauce or jam.

Apples in test fried. To prepare the batter (batter), the whites of raw eggs are separated from the yolks. Milk is combined with salt, sugar, sour cream, yolks, then sifted flour is added and the dough is kneaded. Whip the whites into a fluffy foam, add them to the dough and mix carefully. The finished dough is stored in the refrigerator.

The apples are washed, the core and seeds are removed, peeled and cut into rings 0.5 cm thick, placed in a non-oxidizing container and covered with sugar. Store in the refrigerator until frying.

Prepare deep fat by heating it to a temperature of 160°C. Each piece of apple is pricked with a needle or fork and dipped completely.

pour into batter and quickly immerse in heated deep fat. Fry the apples until a golden crispy crust forms (3 - 5 minutes), remove with a slotted spoon and allow the fat to drain. When leaving, fried apples are placed on a plate or dish, covered with a paper napkin, and sprinkled with refined powder on top. Sweet apricot sauce can be served separately.

Apples 100, sugar 3, wheat flour 20, eggs 1/2 pcs., milk 20, sour cream 5, sugar 3, salt 0.2, cooking oil 10, refined powder 10. Yield: 140.

Charlotte with apples. Preparation of the dish includes: preparation of minced meat; bread preparation; molding; baking.

The apples are washed, the core and seeds are removed, peeled and cut into slices, combined with sugar, and placed in the refrigerator.

Stale white bread is peeled and cut into 0.5 cm thick layers in the form of rectangles. Half the bread is cut into small cubes, which are dried and combined with minced apples, and cinnamon is added there. Sweet lezon is prepared from milk, eggs and sugar. In the lezone, rectangular pieces of bread are moistened on one side and placed on prepared baking sheets, in molds or molds, greased with oil, with the moistened side to the bottom and walls, lining them completely. Place minced meat on the bread and cover the top with the same layers of bread, placing the moistened side up. The surface is soaked with the remaining leison and baked in an oven at a temperature of 180 - 200°C until golden brown. The finished charlotte is removed and left to cool for 10 minutes, then carefully placed out of the mold onto a serving plate, 1 piece at a time. per serving or one serving piece and served with sweet sauce.

Banana dessert. The bananas are peeled and cut into elongated thick slices, placed on a baking sheet greased with butter, poured with a mixture of orange juice, grated zest, sugar, rum or liqueur, ground cinnamon or nutmeg. Bananas are baked in an oven at a temperature of 180-190°C for no longer than 10 minutes until golden brown. Serve bananas garnished with cream or yogurt.

Rusk pudding. Seedless raisins are sorted and washed. Egg whites are separated from the yolks. The yolks are ground with sugar and diluted with milk. Whisk the whites into a fluffy foam. Vanilla crackers are ground into small pieces and placed in the egg-milk mixture for swelling, raisins and whipped whites are added, mixed and folded in.

Pour into molds greased with butter and sprinkled with granulated sugar, which are placed in a bowl with boiling water reaching half the height of the molds, covered with a lid and boiled for 25 - 30 minutes. The finished pudding is slightly cooled, removed from the molds, placed on plates and served with apricot sauce. If the pudding is prepared in a large form, then it is cut into portions. Vanilla crackers 40, milk 80, eggs 1/2 pcs., sugar 15, raisins 15, 3; butter 5, sauce 30. Yield 170.

Pudding with canned fruits (Gurievskaya porridge). Milk is poured into a flat, wide container and placed in an oven at a temperature of 240 - 260°C. When a ruddy foam forms on the milk, remove it. Having received several foams, they are stored until the finished dish is served.

Viscous semolina porridge is cooked using a mixture of milk and water, to which sugar and butter are added. The porridge is cooled to 50 - 60°C. The egg whites are separated from the yolks and beaten. If nuts are added to the pudding, they are peeled and chopped. Add egg yolks, vanillin, nuts to the cooled porridge and mix well, then add the beaten whites and mix again. The finished mass is laid out in portioned frying pans, greased with oil, in several layers, topped with milk foam. The surface of the porridge is leveled, sprinkled with granulated sugar and burned several times with a hot chef's needle so that a pattern of caramelized sugar is formed. After this, the pudding is baked in the oven for 5 - 7 minutes, then served in the same portioned bowl, garnished with canned fruits and berries, and nuts. Hot apricot sauce is served separately in a gravy boat.

Guryev porridge can be prepared with fresh fruits or berries. To do this, the fruits are cut into slices and boiled in thick sugar syrup.

§ 5. SWEET DISHES FROM CONCENTRATES

Concentrates are semi-finished dishes that require significantly less time to prepare, making the use of concentrates in catering establishments much easier for workers. The industry produces a large number of concentrates of sweet dishes - jelly, mousses, puddings, creams, ice cream, as well as dry drinks.

The most widely used are dry jelly, which is produced with extracts with and without sugar, and with essences with sugar. Jelly is made from milk and fruit and berry of various types. Concentration

waste comes in the form of briquettes and powder with a moisture content of 6 - 7%; The mass of briquettes is from 33 to 250 g. They are stored in a dry room for 4 - 6 months.

Kissel made from a concentrate of fruit or berry extracts. Kissel is prepared with cranberry, cherry, strawberry, fruit and berry extract. In addition, dry jelly contains sugar and potato starch.

Dry jelly powder or pre-crushed briquette is thoroughly mixed with an equal amount of cold water and, stirring, poured into boiling water, sugar and citric acid are added. The jelly is brought to a boil and released in the usual way.

Kissel from concentrate 120, sugar 75, citric acid 1, water 930. Yield: 1000.

Lemon jelly. IN The composition of the jelly includes sugar, food gelatin, citric acid, essence, food coloring. The jelly is produced in packs weighing 100 g. The contents of the pack are poured into a bowl and filled with cold boiled water (1:4). The jelly is left to swell for 40 - 50 minutes, after which it begins to heat, stirring, until the gelatin is completely dissolved, without bringing the jelly to a boil. The solution is filtered, poured into molds and kept in a cold place until completely thickened. Dispense the jelly in the usual way.

§ 6. QUALITY REQUIREMENTS FOR SWEET DISHES. STORAGE LIFE

The quality of sweet dishes is assessed by appearance, taste, smell, and consistency. Foreign tastes and smells in the dish, insufficient amount of sugar and consistency that does not correspond to the given dish are unacceptable.

For use in their natural form, choose fruits and berries that are well-ripened, of good quality, and thoroughly washed.

Compotes should be transparent, from light to brownish in color. Fruits and berries - whole or cut into slices, slices, circles, retaining their shape, not overcooked. The taste is sweet or with a slightly sour taste, with the aroma of fruits and berries used. When serving, the fruit should occupy 2/3 or 1/4 of the volume of the glass or bowl, the rest is filled with syrup.

Kissels should be homogeneous, without lumps of brewed starch, and non-sticky. Thick jelly retains its shape, medium-thick and liquid jelly spreads and, accordingly, has the consistency of thick sour cream or cream. The taste of jelly is sweet, with the taste, smell and color of used berries or fruits. Kissels, prepared

Those made from fruit and berry puree are cloudy, the rest are transparent (except for milk). The presence of a film on the surface of the jelly is not allowed, and milk jelly does not have the smell of burnt milk.

The jelly has a gelatinous consistency and can be transparent or opaque. The taste is sweet, with the taste and smell of the products from which the jelly is made. Fruits in jelly are carefully cut and laid out in a pattern. The shape corresponds to the mold, V which the jelly was prepared, or in the form of a square or triangle. The consistency of the jelly is homogeneous, slightly elastic. A bitter taste is unacceptable in lemon jelly.

The mousse should have a finely porous, delicate, slightly elastic consistency. It is a lush, frozen mass of sweet taste with a slightly sour aftertaste. Color - white, yellowish or pink, depending on the products used. The shape of the mousse is square or triangular with wavy edges. A defect in mousse due to insufficient whipping is a layer of jelly formed when it hardens in the lower part.

Sambuca is a homogeneous lush mass, finely porous, with an elastic consistency. The taste is sweet, with a sour aftertaste and the smell of apple or apricot puree. The shape of the sambuca should be the same as the mousse.

The cream has the shape of a square, triangle or cap, an elastic porous mass with the color and smell of the corresponding products included in the cream.

Puddings should have a golden brown crust on the surface and be fluffy and well baked. The shape of the pudding corresponds to the shape of the utensil used. Inside, the pudding has a delicate and soft consistency, interspersed with raisins and candied fruits. Color - from light yellow to light brown. The taste is sweet.

Guryevskaya porridge should have a golden crust and a delicate fluffy consistency. A burnt surface is not allowed in baked products.

Charlotte with apples has the shape of a cap or square, with a golden brown crust. The minced apples should be whole and not leak out.

The apples in the dough should be covered with a golden brown crust, but not burnt. The cut dough is fluffy, yellow, with voids, and the apples are white and soft. The taste is sweetish. When releasing, the apples are placed on a plate covered with a paper napkin and sprinkled with refined powder.

Fresh fruits and berries are stored washed and dried, laid out in a low layer in the refrigerator, at a temperature of 0 to 6 ° C. Cold sweet dishes (compotes, jellies, etc.) are stored in the refrigerator or in a refrigerated room at a temperature of 0 to 14 ° C for 24 hours. It is better to use non-oxidizing containers to store them. Hot sweet dishes (puddings, casseroles) are stored in an oven at a temperature of 55 - 60 ° C, as well as on a steam table.

Questions and tasks for review

1.How are sweet dishes classified? Make a diagram and indicate the serving temperature for sweet dishes.

2.How are compotes prepared from fresh, canned and dry fruits?

3.Draw up a technological scheme for preparing blackcurrant jelly.

4.How is lemon jelly prepared and released?

5.Draw up a technological scheme for preparing cranberry mousse.

6.How is sambuca prepared and released from apples? What is the difference between sambuca and mousse?

7.List hot sweet dishes. Based on the set of products, determine the name of the dish: white bread, milk, eggs, butter, canned fruit, apricot sauce.

8.Using a collection of recipes, determine the amount of ingredients needed to prepare 50 servings of charlotte with apples.

9.What are the quality requirements for gelled sweet dishes?

Library
materials

MINISTRY OF EDUCATION OF THE ORENBURG REGION

STATE AUTONOMOUS PROFESSIONAL

EDUCATIONAL INSTITUTION

"AKBULAK POLYTECHNIC TECHNIQUE"

02/19/10 “Technology of catering products”

(code, name of profession)

Admitted to defense.

Deputy director for sustainable development

Simakova E.V.

Subject: "

. »

(signature) (full name)

Consultant _____ _______________________________“____”_____ 2016

(signature) (full name)

Reviewer __________Simakova Elena Vasilievna "____"____ 2016

(signature) (full name)

Akbulak 2016

Content

Introduction…………………………………………………………………………………3

1 . Meaning………………………………………………………………….6

2. Technology for preparing complex cold desserts:fruit, berry and chocolate salads, mousses, creams……………………………15

2.1 ………………………………………………15

2.2. Technology for preparing complex cold desserts: fruit, berry and chocolate mousses…………………………………………………………...26

2.3. …………………………………………………33

3. …….39

Conclusion………………………………………………………………………………….42

Bibliography ……………………………………………………43

Appendix 1…… …………………………………………………………………………………46

Appendix 2………………………………………………………………………………47

Appendix 3………………………………………………………………………………48

Appendix 4………………………………………………………………………………49

Appendix 5………………………………………………………………………………50

Introduction.

Dessert (from the French desservir - “to clear the table”) is the final dish of the table, to obtain a pleasant taste sensation at the end of lunch or dinner, usually sweet delicacies. As a rule, it is sweet (for example, cake or ice cream), but there are also unsweetened desserts made from fruits, nuts, cheeses, and unsweetened confectionery.

Not all sweet dishes are desserts; in Chinese cuisine there are sweet meat dishes that are not desserts. In China, you can also find candies with pepper and ginger instead of sugar. Native Americans made chocolate with peppers and spices instead of sugar before the arrival of Europeans. Even in Russian cuisine there are unsweetened desserts - for example, black caviar.

Confectionery products can be served as dessert: cakes, cookies, waffles, muffins, pies; various types of sweets, marshmallows, whipped cream dishes; sweet fruit and berry mixtures (so-called fruit salads); juices, soda waters, compotes, jelly; sweet milk, chocolate and fruit and berry mousses, creams, jellies; ice cream and ice cream desserts; dessert can be tea, cocoa, coffee, coffee with ice cream (café glacé) - in a word, everything that can be served as a third course.

Based on serving temperature, desserts are divided into hot and cold. Desserts are usually served in special dessert plates. Desserts are usually eaten with a dessert spoon - intermediate in size between a soup spoon and a teaspoon.

The dessert table is also served with a dessert knife and dessert fork. It is advisable to serve sweet dishes some time after the main courses of lunch for dessert, which is why they are also called dessert courses or third courses. However, these dishes can also be used during breakfast, dinner, and afternoon tea.

The range of sweet dishes is varied. Conventionally, they are divided into cold and hot.

Topic of the thesis: « Technology for preparing complex cold desserts:fruit, berry and chocolate salads, mousses, creams.»

In my work I will tell you how important it is for a person to eat cold desserts.

The purpose of my work is to studytechnologies for preparing complex cold desserts: fruit, berry and chocolate salads, mousses, creams.

Having determined the purpose of the thesis, I identified the following research objectives:

- considermeaningfruit, berry and chocolate salads, mousses, creams in human nutrition;

Exploretechnology for preparing complex cold desserts: fruit, berry and chocolate salads, mousses, creams;

Describetechnology for preparing complex cold desserts: fruit, berry and chocolate salads, mousses, creams in the Zhemchuzhina cafe

The topic I have chosen for today is veryrelevant , because cold desserts are not only nutritious, but also healthy. And this is very important for a modern person who suffers the consequences of an unfavorable environment, stress and many external stimuli.

Among modern Russian scientists, the problem of technology for preparing complex cold desserts by E.Z. Shilman “Technology of preparing desserts”, O.M. Solovyov “Desserts” is given great importance andI decided to supplement the existing materials with my own work.Object of study are fruit, berry and chocolate salads, mousses, creams.

Subject of research is a technology for preparing complex cold desserts.

And nothing lifts your mood more than eating a delicious dessert after dinner that seems to melt in your mouth! The optimal composition of a dish, including dessert, for the body is characterized by the ratio of proteins, fats and carbohydrates as 1:1:4.

As a rule, a characteristic feature of sweet dishes is the content of a significant amount of sugar, which inhibits the secretion of gastric juice and enhances the secretion of pancreatic juice, so it is advisable to serve sweet dishes some time after the main courses of lunch for dessert, which is why they are also called dessert courses or third courses.

1 . Meaning fruit, berry and chocolate salads, mousses, creams in human nutrition .

When we hear the word "dessert", we imagine something very appetizing and sweet. In fact, dessert is a broader concept, derived from the ancient French desservir (to clear the table).

Dessert can be anything that is served after the main course: cheese, fruits, berries, nuts, juices. Traditionally, desserts include cakes, pies, pastries, cookies, candies, ice cream, marshmallows, jam, chocolate, liqueurs and many sweets from Eastern and European national cuisines.

The custom of finishing a meal with dessert appeared in Europe only in the 19th century, along with the growth of sugar production. Before this, sweets were the privilege of the rich and appeared on the table of common people only on holidays. This is where the custom of paying great attention to decorating desserts comes from, because a festive dish should look impressive.

Sweet fruits and honey were the first popular desserts. Many sweet dishes appeared based on natural sweeteners, which were later replaced by sugar. The sweets that we have today are far from the original dishes in taste, nutritional value and vitamin content.

Most of today's desserts are rich sources of glucose. They successfully fight hunger, give strength, stimulate brain function and improve mood.

The main purpose of dessert is to complete a meal, and not to completely fill the stomach, but to smooth out the effect of all previous dishes. The French understood dessert as a light, airy dish; they came up with recipes for desserts that had a refreshing, invigorating effect.

That is why, in a truly French sense, the category of desserts includes fresh berries, jelly of various tastes and colors, fresh fruits, and freshly squeezed juices. Desserts made from these products taste slightly sour, but not too sweet. Modern recipes for real desserts take this feature into account.

Variety of dessert recipes .

There are many types of desserts in modern and traditional cuisine. But all dessert recipes can be divided into several large categories:

Cold : The temperature of these desserts is quite low.

Cold serving temperature for natural fruits, jellies, mousses, sambucas - temperature no higher than 7-14 degrees C;

For jelly and compotes – the temperature is not higher than 12-16 degrees C;

For ice cream, the temperature is no higher than 0 to -4 degrees C.

Hot : High temperature desserts.

This group includes drinks such as tea, cocoa, coffee, and coffee drinks. Their advantage is that they have a positive effect in several directions: they accelerate the passage of food through the digestive tract, provide energy, and improve mood.

With all their diversity, dessert recipes can be divided into three main types: mono-ingredient; polyingredient; complex in texture.

Mono-ingredient the dishes typically consist of one main fruit, which is baked or cut into fancy shapes. It is served with a garnish of mint, flowers or a special soft sauce with ice cream.

Polyingredient Dishes are already more difficult to prepare, since they consist of two or more components that must be combined with each other. This could be a cocktail glass filled with fruit salad or homemade ice cream. You can also beautifully diversify your holiday table with delicious and easy dessert recipes for children by making multi-tiered compositions from fruits and ice cream.

Texture dishes They mean not only laying out ready-made ingredients as a side dish and decoration. They can also be served with baked goods or fancy frozen chocolate arrangements.

Dessert recipes with similar additional gastronomic accessories can also be found in the collection of our portal. In addition, you can combine them with each other, thereby creating your own dish.

Cold desserts are primarily summer desserts that provide great pleasure in hot weather.

Cold dishes, in turn, are divided into:

fresh and frozen fruits and berries;

compotes;

jelly;

mousses;

sambuca;

creams;

whipped cream and sour cream;

ice cream.

Ingredients from which you can prepare various cold desserts:

berries, fruits;

sugar;

honey;

cottage cheese;

cream;

milk;

gelatin, agar-agar;

pectin, starch.

Chocolate

The discovery of chocolate and other South American products is credited to Columbus, although in fact cocoa beans and the chocolate recipe originated in Spain thanks to Cortez. The Mayans and Aztecs cultivated cocoa trees as early as the 15th century. BC. and drank dark chocolate with pepper, believing that God himself had given them his favorite plant that gave strength.

Having seen the first European - Cortez - the Aztecs considered him God himself and treated him to chocolate. Cortez did not like the dark chocolate, and the Aztec leader Montezuma realized that this was not a god at all and expelled Cortez from the city. Soon the Aztec empire was captured by the Spaniards, and their divine drink found its way to Spain, where it was sweetened with sugar.

The drink made from cocoa beans has almost retained its ancient name - xocolatl (bitter liquid), and the scientific name of cocoa beans - Theobroma Cacao - means "cocoa - food of God." As is the case with many exotic spices and foods, chocolate was first used for medicinal purposes. It has been found to be a powerful aphrodisiac and remedy for melancholy. Thanks to its rich composition, chocolate can be used as a source of energy.

White chocolate is very high in calories, but does not contain cocoa beans and therefore does not have the beneficial properties of dark chocolate. According to WHO, chocolate in large quantities can cause life-threatening addiction.

Marzipan

The name of this ancient dessert is translated from German as “March bread”. Essentially, marzipan is a mixture of grated almonds and powdered sugar. Other nuts are not suitable for this dessert. The oils contained in almonds allow you to form complex shapes from the sweet nut mass without using adhesive additives. Marzipan figures can be painted and glazed.

Marzipan is traditionally considered an aristocratic sweet and a sign of good taste. There are several museums in Europe dedicated to this dessert.

Marzipan is not just tasty figurines, but also a source of vitamin E, which is good for the nervous system and skin. The daily requirement of vitamin E is found in just 20 almonds.

According to legend, marzipan was invented by the Italians in the 10th century, when there was a crop failure for all cereals, and they had to replace flour with almonds, which, oddly enough, yielded a good harvest. The French claim that it was they who invented marzipan, and the Sicilians insist that they were the first to learn about marzipan from the Saracens. In Spain, marzipan was made back in the 8th century by adding pine nuts, lemon zest and fruit. In Holland, marzipan is prepared with egg white, lemon juice and liqueur. In Germany, marzipan is associated with Christmas.

Oriental sweets .

A modern person cannot be surprised by sweets, but in ancient times, when sugar was rare, oriental sweets were equal in price to gold. The Arabs attributed magical powers to sweets. Oriental dishes mainly owe their sweetness to honey and the juices of sweet fruits that do not grow in the middle zone.

Candied fruits, spices and caramel – the calling card of oriental desserts.

Turkish Delight (translated as light pieces) were made from fruits, rose water, honey, crushed almonds and starch. Its history goes back several thousand years.

Marmalade - a late European variety of Turkish delight, with less sweetness and more fruit. The name of marmalade comes from the Portuguese word “quince”, since the first marmalade in Europe was made from quince juice. In England, orange jam is called marmalade.

Marshmallow – an ancient oriental delicacy made from sugar and egg white. The French called this recipe meringue, and marshmallow began to be called a dish with the addition of fruit puree.

Baklava - made from puff pastry, which is rolled out into the thinnest layers, brushed with nut and honey mixture, baked and soaked in syrup.

Halva appeared in the 5th century. BC. on the territory of Iran. The original halva was made from sugar, nuts and soap root. This halva was airy and melted in your mouth. A variety of halva is koshalva made from egg whites, molasses, poppy seeds, raisins or nuts.

Nougat was considered the delight of the padishahs. It was made from sugar syrup with egg whites, candied fruits and nuts and flavored with vanilla and lemon zest.

Sherbet - cold dessert. It can be liquid and thick, like ice cream. Sherbet is made from the juices of various fruits, so it not only cools, but also saturates the body with vitamins and minerals needed in the heat.

Paste.

Pastila is very similar to an oriental sweet (Turkish delight), but is considered a Russian national delicacy. Pastila has been known since the 14th century. It is possible that the method of its preparation was borrowed from the east, but the main ingredient of the marshmallow was Russian Antonov apples or sour wild apples.

The most famous Russian marshmallow was Belyavskaya, the recipe for which was invented by the merchant Prokhorov, who loved baked apples. Later, recipes for marshmallows made from raspberries, lingonberries, rowan, and currants appeared, but these berries contain little pectin and do not form such a dense mass as apples. Berry marshmallows were more often used as an addition to apple marshmallows when preparing puff pastries. In the 15th century, protein was added to marshmallows to give it a white color. Pastila with protein was more elastic and hard.

The secret of Kolomna white marshmallow was kept secret until in the 19th century the French, who knew about the properties of protein, surpassed Kolomna confectioners by adding not just whites, but whipped egg whites to apple-fruit puree. The result was an even more elastic mass, called French marshmallow.

At first, marshmallows were made from honey, and only in the 19th century did they start using sugar. Due to the crystallization of sugar, the marshmallow became strong and retained its shape. Sugar apple pastille has gained recognition all over the world. It was produced in dozens of varieties and exported to Europe.

In Paris, London and other European capitals there were shops selling Russian sweets. They stopped preparing pastila at home when Russian ovens disappeared.

Pastila requires decreasing heat for 2 days, which is now only possible in factory conditions. Unfortunately, it is also unprofitable for factories to produce marshmallows due to the large time costs.

Cold desserts include fresh fruits and berries, compotes and fruits in syrup.

Professional cooking is constantly being improved and developed, therefore, in addition to the main cold desserts, this includes: a variety of fruit salads, cold puddings, desserts with the addition of chocolate, cottage cheese and yogurt, and sorbets.

Of particular value are those dishes that contain fresh fruits and berries. They are of great importance in nutrition, so they must be included in diets and, first of all, in the diets of children, since they contain easily digestible sugars - glucose and fructose. In addition, they contain fruit acids (malic, citric, tartaric), iron compounds, vitamins and enzymes.

Fruits and berries are one of the most valuable sources of minerals (potassium, sodium, calcium, iron, phosphorus, chlorine, magnesium, etc.). Important elements for our nutrition are calcium and iron. Also, fruits and berries are a storehouse of vitamins A, B1, C, P.

They are especially rich in vitamin C, most of which is found in rose hips, unripe walnuts, black currants, lemons, oranges. Many vitamins, and especially ascorbic acid (Vitamin C), are quickly destroyed when heated.

Improper processing and cooking of fruits when preparing dishes can significantly reduce the amount of vitamins and microelements in them. Therefore, preserving vitamins when processing fruits and berries is one of the most important tasks of every cook.

In addition to these valuable nutrients, the fruits also contain a certain amount of fiber, which is almost not absorbed by the body, but plays an important role in enhancing intestinal motility and thereby promoting digestion.

Apples, apricots, oranges, tangerines are rich in pectin substances, which suppress putrefactive processes in the intestines, reduce gas formation and the absorption of many harmful substances.

Pectin combines with acid and sugar to form a jelly. Thanks to this, fruits and berries containing pectin are most suitable for making some cold sweet dishes, such as sambukas.

Cold desserts with added chocolate are nutritious and high in calories. Chocolate contains alkaloids - theobromine and caffeine, which relieve fatigue and increase performance. This very nutritious and tasty product also improves your mood: due to it, the body produces the “happiness hormone” - endorphin.

Many cold sweet dishes are rich in lipotropic substances that prevent fatty liver and normalize fat metabolism - methionine, choline, inositol, etc. These substances are especially important in the diet of elderly and middle-aged people. There is a lot of methionine in cottage cheese. Egg yolks are rich in choline. Oranges are rich in inositol.

Desserts based on milk and dairy products also have high nutritional value. Milk contains more than 100 components, the main ones of which are complete proteins, fats, milk sugar (lactose), minerals (calcium, potassium, magnesium, iron, iodine, etc.), vitamins, enzymes and others.

Fermented milk products, also used to make cold desserts, are very healthy. Compared to milk, they contain more vitamins and are better absorbed, since the proteins in them are in a coagulated state.

Yogurt-based desserts are elegant dairy fantasies with the addition of fresh fruits, juices, nuts, muesli, honey or jelly. This fermented milk product stops putrefactive processes in the human body, treats gastrointestinal diseases, tuberculosis, and childhood chest asthma; enriches the body with vitamins and minerals.

Many cold sweet dishes also include nuts - peanuts, almonds, walnuts, almonds. All nuts contain a unique balance of vitamins and microelements. They contain a colossal amount of potassium, which is necessary for the growth and strengthening of the body and the normal functioning of the cardiovascular system. Manganese and phosphorus also ensure normal brain and heart function. Sulfur, copper, zinc, iodine, contained in large quantities in nuts, activate the body's immune forces, increase resistance to radiation, support the functions of the thyroid gland, stimulate the activity of the sex glands and stimulate brain function.

Properly prepared desserts are sources of vitamins, minerals, organic acids and enzymes. Therefore, eating them has a positive effect on the human body.

2. Technology for preparing complex cold desserts: fruit, berry and chocolate salads, mousses, creams .

2.1 Technology for preparing complex cold desserts: fruit, berry and chocolate salads .

Fruit salads .

Oranges and kiwis are peeled, pears and apples are peeled and seed nests removed; pineapples are washed, the peel is cut off and the fibrous core is removed; Seedless grapes are washed. Prepared fruits (except grapes) are cut into cubes or slices, placed in vases or wine glasses, or in orange baskets, and poured with a sauce made from a mixture of sour cream or cream, raspberry syrup, and orange juice. You can add liqueur or cognac to the sauce.

Grape and strawberry salad .

Wash the grapes, separate the berries from the branches, cut each grape in half and remove the seeds. Carefully wash the strawberries, dry them slightly and cut them into halves or quarters depending on size. Combine the prepared products, add mint, pour in honey and mix carefully. Place the finished salad in a heap in a salad bowl and place in the refrigerator for 30 minutes.

Fruit salad in sweet wine.

Melt sugar with 125 ml water over medium heat. Bring the syrup to a boil and simmer for 2 minutes. Pour into a large bowl and cool. Peel the papaya, cut in half and remove the seeds. Cut each half crosswise into slices and place in syrup.

Berry salad .

Cut apples or quince into thin slices, sprinkle with sugar and let it melt. Place slices of apples, strawberries, raspberries in a glass salad bowl and sprinkle with a little sugar. Serve immediately. If desired, you can serve cream with the salad in a separate bowl.

Blueberry salad.

Sort the blueberries, rinse, sprinkle with cognac, sprinkle with powdered sugar. Mix the mixture, pour in the cream and mix again. Instead of cognac, you can use lemon juice.

Organoleptic method for determining the degree of readiness and quality of cold desserts

Salads should be fresh, without weathering; The presence of yellowed, rotten fruits or berries is not allowed.

Products must be cut neatly, evenly and beautifully. Chop, mix and season them just before serving.

Fruits must be cut carefully using the appropriate cutting shape.

The consistency is elastic, the taste, smell, color correspond to the products used.

Salads and undressed and fruits or berries for them at a temperature of + 4...8°С,can be stored for up to 12 hours. Prepared products for decorating salads can be stored for no more than 1 hour.

The quality and readiness of public catering products is assessed by enterprise employees.

Employees participating in the assessment must not have any medical restrictions (chronic diseases and allergies), have the skills to evaluate products and know quality criteria.

To carry out organoleptic analysis, tableware, cutlery and kitchen utensils are used.

Each assessment participant should be provided with neutralizing products that restore taste and olfactory sensitivity: white wheat bread or dry unleavened cookies, ground coffee, still drinking water (pH - neutral, tasteless and odorless, preferably with known hardness) and/or other products.

For each characteristic being assessed, sensory specifications are established.

Catering establishments sell industrially produced ice cream (sundae and cream), and soft ice cream is prepared on site immediately before release.

Soft ice cream is made from dry mixtures. It is a product of creamy consistency with a delicate structure, low overrun (40...60%) and a temperature of -5 to -7 °C.

Soft ice cream is not subjected to hardening to low temperatures and is released to the consumer immediately after it comes out of the freezer. Depending on the mixture used, the following types of soft ice cream are produced: creamy, creamy chocolate, creamy coffee, creamy protein, milk with a high fat content, milk and others.

Ice cream is sold in bowls, wine glasses or special vases; it can be served with natural fruit or berry juices or with carbonated soft drinks in glasses with straws.

Ice cream "Surprise". It is prepared for banquets and New Year's dinners. Slices of biscuit are placed on a metal dish, canned apples or pears cut into thin slices, then scoops of ice cream. The top and sides of the ice cream are quickly covered with a layer of canned fruit, sponge cake and egg whites whipped with sugar, releasing them from a pastry bag.

The prepared dish is quickly baked (1...2 minutes) in an oven at high temperature (not lower than 260 °C) so that the egg whites immediately brown. When leaving, sprinkle the dish with powdered sugar. When serving, you can pour cognac or alcohol around the ice cream and light it.

Parfait is a special type of ice cream. At catering establishments, it is prepared from thick (at least 35% fat) cream whipped with sugar, egg-milk mixture, flavorings and flavoring products: vanillin (vanilla parfait), toasted crushed nuts (nut parfait), strawberry puree (parfait strawberry).

The technology for preparing parfaits is similar to the preparation of butter and berry creams, with some exceptions: for the egg-milk mixture, mainly yolks are used, a gelling agent is not introduced, the prepared mass is laid out in special corrugated forms, tightly closed with lids and frozen in low-temperature cabinets, chambers at -18 °C for 1.5...2 hours.

Ice cream with peaches .

Ice cream is placed on a piece of biscuit, half a canned peach or apricot is placed on it, sweet sauce is poured over it and sprinkled with chopped almonds.

Ice cream with syrup .

Fry the crushed almond kernels, stirring, in a dry frying pan, remove from the heat, place in a small earthenware bowl, pour in the cognac, stir and let it brew under a closed lid for 30 minutes.

Whip the cream with vanilla sugar, add the roasted almond kernels with cognac and mix. Place the resulting mass in molds and place in the freezer of the refrigerator until completely frozen.

Transfer the finished ice cream to chilled saucers and pour over the banana syrup. To prepare the syrup, peel the banana and grate it on a large plastic grater. Transfer the resulting mass into a glass bowl, add granulated sugar, pour in cold water, mix thoroughly and let stand at room temperature for 3-4 hours. If necessary, banana syrup can be stored in a tightly closed glass jar on the bottom shelf of the refrigerator.

Assorted fruits .

Fruits and berries frozen without sugar are not completely defrosted; after 10... 15 minutes they are washed, placed in vases or bowls, poured with warm syrup and allowed to brew for 25... 30 minutes.

Quality requirements .

According to organoleptic indicators, ice cream must meet the following requirements

Taste and smell:

Moderately sweet, clean, characteristic of this type of ice cream, without any foreign taste or smell.

Structure:

Homogeneous, without noticeable lumps of fat, stabilizer or filler. When using flavoring ingredients in their entirety, in the form of pieces - with the presence of their inclusions. In food-coated ice cream, the glaze structure (coatings and others) is uniform, without any noticeable particles of sugar, cocoa products or dry dairy products. When adding flavoring ingredients to a food coating - with the presence of their inclusions.

Consistency: soft, creamy - for soft ice cream.

Dense or moderately dense - for seasoned ice cream.

Flaky and sandy consistency is not allowed.

Color - Uniform, characteristic of this type of ice cream, when using dye - corresponding to the color of the dye. Uneven coloring and the presence of inclusions and particles of flavoring ingredients in ice cream using fruits, berries, vegetables, nuts, beans, seeds and/or their processed products are allowed.

For ice cream in food coating - the color characteristic of this type of food coating.

Assorted fruits .

The fruits must retain their shape. The syrup should be slightly acidic, with the aroma of wine, transparent and thick with sugar.

Technology for preparing complex cold desserts: whipped cream, sambuca (apple, apricot).

Sambuca.

Sambuca is a type of mousse. When preparing it, fruit puree from apples (apple sambuc), apricots (apricot sambuc) or plums (plum sambuc) is mixed with sugar and egg whites and beaten while cooling until the volume increases 2-3 times and a uniform fluffy foam is formed.

The prepared gelatin is dissolved, cooled to 40...50 °C and poured into the whipped mass in a thin stream with rapid continuous stirring, poured into gelling molds and cooled. Served with sweet sauces or fruit and berry syrups.

Sambuca apple

The apples are washed, cored, cut in half and baked until tender in a preheated oven, after adding a little water to the baking sheet. The finished apples are cooled and rubbed through a sieve.

Sambuco apricot

Whipped cream

Organoleptic method and determination of the degree of readiness and quality of cold desserts

The quality of public catering products according to organoleptic indicators is determined for a batch immediately after its manufacture, before sale. The number of product portions tested must correspond to the number of employees involved in its evaluation.

During organoleptic assessment, the temperature of public catering products must correspond to the temperature of the dish (product) during their sale. The temperature of the product sample and the mouth rinse water should, if possible, be the same.

After evaluating each sample, employees must remove any remaining aftertaste by rinsing their mouths with water and/or using other neutralizing agents. The results of the evaluation of each product sample are documented in the manner established at the enterprise.

Evaluation procedure

The quantity and set of organoleptic characteristics for each type of product are determined by the management of the enterprise, depending on the goals of quality control.

No signs of spoilage are allowed: discoloration, signs of souring, foreign odors and tastes. Violation of the recipe The output must exactly correspond to the established norm.

Sambuca .

The consistency is elastic, the mass is homogeneous, heavier than that of mousse, finely porous, the taste is sweet, with slight acidity, the smell of apples or apricots.

The cream should be well whipped and have an elastic consistency.

Defects are considered to be weak overrun, the presence of lumps, weakly expressed taste and smell.

Technological process for preparing and serving national hot desserts: soufflé, pears on puff pastry in caramel sauce, fruit ravioli and others.

These dishes, especially cereal and flour dishes, are highly nutritious and are used not only as dessert, but are also included in the dinner and breakfast menu.

Souffle.

To prepare the soufflé, grind the egg yolks with sugar, add flour, vanillin (for vanilla soufflé), ground chocolate or cocoa powder (for chocolate soufflé), chopped and roasted almonds with sugar (for nut soufflé), dilute with hot milk and stir continuously , steam the mixture until thickened.

The hot mixture is combined with whipped egg whites and placed in a greased frying pan. The top is decorated with the same mass, releasing it from a pastry bag. Bake in an oven at a temperature of 180...220 "C for 12...15 minutes. The baked, well-brown soufflé is sprinkled with powdered sugar and served immediately before it falls. Cold milk or cream is offered separately.

Apple and berry soufflé. Fruit or berry puree is boiled with sugar until thickened, mixed hot with whipped egg whites and baked in the same way as vanilla soufflé.

Pears on a puff pastry in caramel sauce .

Peel the pears. Dissolve sugar in boiling water, boil the pears and cool without removing them from the syrup. Roll out the puff pastry and cut out four pear-shaped layers. Lightly prick the cakes with a fork, then place a tablespoon of cream on each of them. Cut the cooled pears in half and remove the core. Cut into slices and fan out onto the cake layers on top of the cream. Bake for 20 minutes in a medium-heated oven.

For the sauce, heat the sugar until light brown. Add cream and heat for another 2-3 minutes. Cool. Serve pear puffs with sauce.

Fruit ravioli .

Cut the fruits into cubes, chop the cookies. Mix the prepared ingredients. Mix flour with salt and butter into crumbs. Add eggs, water and liqueur to form a soft dough. Roll the dough into a rope and cut into pieces. Roll each piece of dough into a thin flat cake. Place a little marmalade and fruit filling on each flatbread. Seal the edges to form ravioli. Deep fry the ravioli until golden brown. Serve the finished fruit ravioli sprinkled with powdered sugar.

Ravioli with apples and bananas .

Mix flour with a pinch of salt and butter, grind the mixture into crumbs. Combine flour crumbs with egg yolks and pour in 1 tbsp. (or, if necessary, a little more) warm water, knead the elastic dough. Roll the dough into a ball, wrap in film and refrigerate for 1 hour.

Sprinkle the finished ravioli with cinnamon, pour over strawberry sauce and serve.

2.2. Technology for preparing complex cold desserts: fruit, berry and chocolate mousses.

Mousse (from the French mousse - foam). A sweet dessert dish prepared from any aromatic base (fruit or berry juice, puree, grape wine, chocolate, coffee, cocoa), which gives the taste and name to a particular mousse, and from auxiliary nutritional substances that promote foaming and fixation of the foamy state mousse (gelatin, agar-agar, egg whites), as well as from sugar (saccharin, honey, molasses), which gives the dish a sweet taste or enhances it.

Along with these three main components, the mousse may also contain others, which, as a rule, provide an additional aromatic or flavor accent or enhance the taste of the mousse.

These include: milk, egg yolks, cream, butter, various spices, cognac, rum, jam.

The technology for preparing mousses has constantly changed over the centuries, which was associated both with changes in the foaming fixatives used (fish glue, agar-agar, animal gelatin, egg white), and with the use of their combinations, as well as due to the fact that the technology for obtaining foam has changed. condition (from hand beaters, silver whisks to modern electric mixers).

In addition, the order in which mousses are prepared is sometimes influenced by the nature of the main raw materials - fruit puree, berry juice, wine or chocolate bars.

For all these reasons, the technology for preparing mousses is presented differently in cookbooks published at different times. Moreover, sometimes under the name “mousse” it is recommended to prepare a product where the place of egg whites and gelatin is taken by a “substitute” in the form of semolina, which, as is known, is capable of swelling well and has starch-adhesive properties, which makes it possible to approximately imitate the mousse-like state dishes. Although such dishes are edible, they cannot in any way be considered mousses - neither in their composition, nor in taste, nor in technology.

Real mousses, as they were created in the 17th century. French court chefs, in essence, exclude any artificial fixation of the foamy state, including the use of gelatin, usually always used in fruit and berry mousses, which makes them look like whipped jelly, similar in taste to other gelled dishes.

Real French mousse uses only the natural foam of egg whites, fixed by freezing, and if it uses gelatin, it is only in combination with proteins and, moreover, in extremely small doses, half as much as jelly.

I will give below an example of a classic French chocolate mousse, convenient in that its production does not depend on the time of year (like berry mousse) and at the same time does without gelatin, which also simplifies the preparation. At the same time, it retains all the classic operations of preparing mousse.

French chocolate mousse is an expensive, tasty and exquisite dessert that can successfully decorate the New Year's and any formal table.

Mousse is a chilled jelly that is whipped until foamy. As a rule, the basis of mousses is some kind of aromatic base - juice, fruit puree, chocolate, grape wine. To this are added egg whites (to form foam) and gelatin (to fix the foam).

Mousse means “foam” in French. The general principle is that there is a base that forms a foam well and increases in volume by 2-3 times. And all sorts of fillers are added to this base, which determine the specific taste of the mousse.

Fruit and berry mousse .(Annex 1).

Ingredients:

120 g mango puree

120 g raspberry puree

120g strawberry puree

hazelnut

180 g cream 35%

50g sugar

vanillin

Cooking method:

Whip the cream with sugar and vanilla, divide into 3 parts and mix with berry puree. Lay out in layers, adding nuts.

Chocolate mousse. (Appendix 2).

2 bars of dark chocolate

200 ml cream

4 eggs

You can use whipped cream or any nuts for decoration.

fruit, grated chocolate or flavored coffee.

Break the chocolate and place in a water bath. The container with chocolate should not touch the water and it should not boil.

As the water heats up, the chocolate will melt.

While the chocolate is heating, you need to separate the yolks from the whites and combine with the cream.

Beat into a smooth, light mass and combine with chocolate. The cream should be at room temperature.

Beat the egg whites until light foam forms and combine with the chocolate mixture very carefully, stirring from bottom to top so that the mixture remains airy.

The mousse is ready. Place it in bowls, decorate and refrigerate for at least 2 hours and you can serve. - This is not only a tasty delicacy, but also a very effective cure for colds.

Fresh juice will fill your body with useful substances, and the delicious taste promotes the formation of endorphins, which speeds up recovery.

Cranberry mousse .(Appendix 3).

Crush one glass of cranberries and squeeze out the juice. Pour the squeezes into 3 glasses of water, boil and strain. Add 3 tablespoons of semolina to the strained broth and cook for 20 minutes. Add one cup of sugar, bring to a boil, remove from heat and cool. Pour cranberry juice into the resulting mass and beat until thick foam (the mass should double in volume). Place on bowls, garnish with a sprig of mint and enjoy.

Lime mousse :

Mix the zest and juice of limes or lemons, egg yolks and sugar. In a water bath, beat the mixture until thick. Soak 5 teaspoons of gelatin in cold water until swelling. Drain off excess water. Add 1 teaspoon lemon juice and dissolve gelatin over low heat. Cool slightly, mix it with the mousse mixture until smooth. Whip 300 g of cream until very thick, add to the mousse. Whisk the egg whites and quickly fold them into the mousse. Pour the mixture into the mold and keep in a cool place until cool. Place on a plate, heating the pan in hot water. strawberries - 450g; cream (at least 33% fat) - 250ml; sugar - to taste; gelatin - 1 tbsp. (approximately 15g); water - 3 tbsp; lemon juice - to taste; for decoration: strawberries; mint leaves

Strawberry mousse

Wash the berries, dry them, add them to a blender and puree them. Add sugar and lemon juice to taste. Pour gelatin powder with cold water and leave to swell (about 30 minutes). Place the container with gelatin in a water bath, wait for the gelatin to dissolve, but do not let it boil. Pour the gelatin into the strawberry puree and stir. Whip the cream into a light, stable foam.

Add a couple of spoons of strawberry puree with gelatin and mix carefully from bottom to top. Then add half the puree, mix, pour in the rest of the strawberry puree and mix. You can leave a little puree for decoration.

Pour the mousse into molds, pour a little puree on top and stir until nice colored streaks form on the surface. Place the mousse in the refrigerator for 2-3 hours (preferably overnight). Before serving, garnish with strawberries and mint leaves.

Whip the remaining cream and pipe it into a star shape around the top of the mousse using a pastry syringe. Place glazed mint leaves and thin slices of lime or lemon between the stars.

Mousse differs from jelly in that the prepared products are whipped into a fluffy porous mass. Otherwise, the mousse is prepared in the same way as jelly. To obtain 1 kg of mousse, take 27 g of gelatin. When leaving, pour over liquid fruit and berry syrup.

Cranberry mousse .

Gelatin is soaked in water to swell. The cranberries are sorted, washed, the juice is squeezed out and stored in the refrigerator. The pulp is boiled in water, the broth is filtered, sugar and swollen gelatin are added, dissolved by stirring and brought to a boil, cranberry juice is added.

The resulting cranberry jelly is poured into a non-oxidizing container that is convenient for whipping, cooled to 20 ° C and whipped manually with a broom or using a beater until a stable fluffy mass is formed. At the same time, the mousse increases in volume by 4–5 times.

Beat the mousse in a cold room, and a small amount of mousse in a bowl placed in cold water or on ice for better cooling. The well-whipped mousse is quickly transferred into molds, bowls or oblong trays and placed in the refrigerator for 1–1.5 hours.

When whipping, make sure that the mousse does not harden before putting it into molds.

The cooled mousse is removed from the molds in the same way as jelly. If the mousse was formed in a tray, then it is cut into square pieces with wavy edges.

The mousse is placed in bowls or plates and topped with sweet cranberry syrup. To prepare the syrup, the cranberries are mashed, combined with a small amount of hot water and boiled for 5 minutes, filtered, combined with sugar and dissolved at a boil. The finished syrup is cooled.

Cranberry 211 or natural cranberry juice (canned) 200, sugar 160, gelatin 27, water 740.

Apple mousse (semolina based).

The apples are washed, the core and seeds are removed, cut into pieces and boiled. The broth is filtered, the apples are rubbed, combined with the broth, sugar, citric acid and brought to a boil.

Add sifted semolina into the boiling puree, stirring, and cook. The resulting mixture is cooled to 30 °C and beaten in the cold until a homogeneous thick foamy mass is obtained, which is poured into prepared forms, vases or bowls and cooled for 1–1.5 hours; released with syrup.

Preparation of sambuca .

Sambuca is a mousse made from fruit puree of apples and apricots. It differs from mousse in that it contains raw egg whites. To prepare 1 kg of sambuca, take 15 g of gelatin.

Sambuco apricot .

Gelatin is soaked. The pits are removed from the apricots, poured with hot water, boiled until softened, and wiped. Dried apricots are pre-soaked to swell, then boiled and pureed. Add sugar, chilled whites, and citric acid to the puree and beat the mass in the cold until it increases in volume by 2-3 times. The swollen gelatin together with water is heated, stirring, to 40–50 ° C, melted and poured into the sambuca in a thin stream, continuing to whisk.

The whipped fluffy mass is poured into molds, placed in the refrigerator, and cooled in the same way as mousse. When leaving, pour the sambuco with apricot sauce (20 g per serving).

2.3. Technology for preparing complex cold desserts: fruit, berry and chocolate creams .

Creams are the most popular dessert sweet dishes; they are prepared from sour cream and cream of 36% fat content with the addition of eggs, milk, sugar, berry puree and various flavoring and aromatic additives. Gelatin is used as a gelling base.

Depending on the raw materials, creams are divided into cream, sour cream, and berry. After being removed from the molds, the creams are served on dessert plates and in bowls with fruit syrups.

Whipped cream. They are not only used for making creams, but also sold as an independent dessert dish. To do this, powdered sugar, various fillers and flavorings are added to the cream. Chilled cream (35% fat) is whipped to a fluffy, stable foam and refined powder is added while stirring. When leaving, the whipped cream is placed in a bowl. They are served with jam, oranges, tangerines, chocolate or roasted almonds.

Creams are prepared from cream with a fat content of at least 30% or from sour cream, whipped into a thick foam. Cream, like jellies and mousses, can be prepared in vases or poured into special forms. Before serving, the cream should be poured out of the molds onto plates or a dish.

The cream can be vanilla, coffee, chocolate, nut, strawberry, strawberry, orange. The whipped cream is combined to form a cream with the appropriate products before cooling.

Sweet sauces made from berries, red wine, chocolate, coffee, as well as fruit and berry syrups can be served separately with creams.

Cream of cream

Pour the cream into a saucepan, place on ice or cold water and whisk with a metal whisk until a thick foam forms (the foam should stick to the whisk).

Into the whipped cream, stirring it all the time with a broom, gradually add powdered sugar, add a little vanilla and, without ceasing to stir, pour in the dissolved warm gelatin in a thin stream.

Gelatin must first be soaked for 20-25 minutes in cold water, squeezed out and, stirring, dissolved in 1/4 cup of boiling water.

For 1 cup of heavy cream - 1/2 cup of powdered sugar, 10 g of gelatin, vanillin.

Sour cream

Pour sour cream into a saucepan, add sugar, vanillin, place on ice or cold water and whisk with a metal whisk until the volume of sour cream approximately doubles.

After this, pour dissolved warm gelatin into the sour cream, stirring it with a broom, in a thin stream. The resulting cream, after mixing well, immediately pour into vases or molds and cool.

Sour cream cream can be prepared with the addition of fresh berry puree: wild strawberries, strawberries, raspberries, etc. The berries must be sorted, washed in cold water and rubbed through a hair sieve, and then mixed with whipped sour cream (before pouring in the gelatin).

For 1 cup of sour cream - 1/2 cup of powdered sugar, 10 g of gelatin.

Vanilla, chocolate and coffee creams

Pour the cream into a saucepan, place on ice or cold water and beat with a metal whisk until a thick foam forms, which should stick to the whisk. Into the whipped cream, stirring it all the time with a broom, gradually add powdered sugar, add a little vanilla and, without ceasing to stir, pour in the dissolved warm gelatin in a thin stream. After this, pour the cream into molds and cool.

Chocolate and coffee creams are prepared in the same way.

For chocolate cream. (Appendix 4).

1 tbsp. a spoonful of cocoa should be mixed with powdered sugar, and for coffee gelatin, dissolve gelatin in 1/4 cup of strong coffee broth made from 2 teaspoons of natural coffee.

For 1 cup of heavy cream - 1/3 cup of powdered sugar, 10 g of gelatin, 1/4 of vanillin powder.

There is another way to prepare these creams. Eggs or yolks are ground with granulated sugar and, stirring quickly, combined with boiled hot milk and heated to 70-80 degrees. Prepared gelatin is added to the egg-milk mixture and vanillin, cocoa or coffee is added.

The mixture is cooled to 20-30 degrees, then cooled whipped cream is added to it (1/8 -1/6 of the total amount) while stirring from bottom to top.

Add the remaining cream to the resulting mass with continuous stirring. The cream is quickly poured into molds and cooled at a temperature of 6-8 degrees. When serving, you can pour syrup and wine around the cream.

Berry cream

Sort fresh or frozen berries (strawberries, raspberries), rinse in cold water and rub through a hair sieve. Mix the resulting puree with powdered sugar. Strain the cream into a saucepan, place on ice or cold water and whisk with a metal whisk until a thick foam forms.

Place the berries mashed with sugar into the whipped cream and stir well, then, without ceasing to stir, pour in the dissolved warm gelatin in a thin stream.

Quickly pour the resulting cream into molds. For 1 cup of cream - 3/4 cup of powdered sugar, 1/2 cup of berries, 10 g of gelatin.

Ice cream

The food industry produces high-quality ice cream in a varied assortment - creamy, chocolate, fruit. In addition to regular ice cream, various types of ice cream and ice cream cakes are produced.

Ice cream produced by industry is produced by special machines with strict adherence to sanitary and hygienic conditions. It tastes superior to homemade ice cream. Ice cream can also be made at home. To do this, you need to have a special vessel with a lid - an ice cream maker and a tub of the appropriate size to fill with a mixture of crushed ice and salt.

Ice cream can be prepared in two main varieties: creamy and fruit and berry.

Creamy is prepared from milk or cream, sugar and eggs with the addition of aromatic and flavoring substances.

Fruit and berry ice cream is prepared from juices and purees of various fruits, berries and sugar. Sugar in ice cream must be put in a strictly defined amount, since the quality of ice cream is equally affected by both excess and lack of sugar.

When serving, ice cream can be decorated with various canned fruits, cookies, and topped with jam, berry syrup or fruit juice, and various liqueurs and wines.

Ice cream

Beat the egg yolks into a saucepan, mix with sugar and vanilla, grind and dilute with hot cream or milk, then put on the fire and cook, stirring all the time with a wooden spatula. When the mixture thickens slightly and the foam disappears from the surface, remove the pan from the heat, strain the mixture through a sieve and cool. Pour the cooled mass into the mold of the ice cream maker, cover it with a lid, cover it with crushed ice mixed with salt (for every 6-7 kg of ice - 1 kg of salt), compact it and rotate the ice cream maker.

During the freezing process, you need to add ice and drain water. Freezing lasts 30-40 minutes. When the ice cream becomes thick, open the mold, remove the paddles, adjust, cover with a lid and let the ice cream stand for an hour to harden. When serving, place the ice cream in bowls.

For 3 cups of cream or milk - 1 1/4 cups of sugar, 3 eggs, 1/4 vanilla powder.

Berry ice cream

Sort out strawberries and raspberries (fresh or frozen), rinse in cold water, rub through a hair sieve into earthenware or porcelain dishes. Pour sugar into a saucepan, add water, boil and cool. Pour the cooled syrup into the ice cream maker, add the berry puree there and stir it well.

Berry ice cream is frozen in the same way as cream ice cream.

For 500 g of berries - 1 1/2 cups of sugar, 2 cups of water.

Coffee ice cream with condensed milk. Place coffee and condensed milk from a can into a saucepan, dilute it with hot water, stir, and boil. After cooling, pour into mold, and then freeze in the same way as creamy ice cream.

In the same way, you can make ice cream from cocoa with condensed milk.

For a can of coffee with condensed milk - 2 glasses of water.

Cream is a gelled dish that is prepared from whipped cream 35% fat or sour cream and a sweet egg-milk mixture.

The gelling product is gelatin (20 g per 1 kg of cream). Depending on the added fillers, vanilla, chocolate, coffee, nut, and berry creams are prepared.

Vanilla sour cream .

Gelatin is soaked. Sour cream with 35% fat content is cooled (to 2–3°C), and the milk is boiled. Eggs are ground with sugar, diluted with warm milk, boiled in a water bath to 70–80 ° C, melted gelatin is added, the mixture is filtered and vanillin is added.

Whisk the sour cream and pour the egg-milk mixture into it, stirring gently. The cream is poured into molds and cooled. They are served in bowls like mousse. Pour over apricot, or strawberry, or raspberry, or cherry sauce (30 g). 100 g of cream per serving

3. Technology for preparing complex cold desserts: fruit, berry and chocolate salads, mousses, creams in the Zhemchuzhina cafe.

(Appendix 5)

Cafe “Zhemchuzhina” is a catering enterprise - a type of enterprise with characteristic features of service, the range of culinary products sold and the range of services provided to consumers.

Cafe "Zhemchuzhina" is a catering establishment with a wide range of complexly prepared dishes, including custom and signature ones; wine - vodka, tobacco and confectionery products, an increased level of service in combination with the organization of recreation.

The Zhemchuzhina cafe meets the following requirements:

1. Exterior of the enterprise: illuminated sign, decorative elements, banquet hall. Use of air conditioners, availability of ventilation.

2. Interior requirements: the presence of tables, armchairs, the use of metal and porcelain-earthware and table linen. Use of personal napkins.

3. Requirements for the design of menus and price lists: presence of an emblem on the menu, printed advertising.

4. Assortment of signature dishes: sale of a variety of signature dishes, as well as an assortment of custom dishes, cocktails, punches and other mixed drinks.

Depending on the season, the range of dishes and drinks is updated every six months. Those positions that are not popular are displayed. The menu is formed according to the wishes and preferences of the guests, since the company is mainly interested in consumer satisfaction. The disadvantage of this menu is; lack of decoding of ingredients, and lack of ingredients in grams of side dish, main dish and sauce. The weight of the dish is indicated in general (side dish, main course, sauce). But, despite the shortcomings, the menu of the Zhemchuzhina cafe is very beautiful and “tasty” .

The basis for sweet soups is fresh or dried fruits or berries. Before cooking, they are sorted and washed thoroughly using a colander or mesh liners. Whole berries are used for making soups, fresh apples, pears are cut using a vegetable cutter, and the seed nests are first removed with a special device. Fruit infusions and side dishes for sweet soups are prepared in a hot shop. They sell soups with boiled rice, pasta and others.

From sweet dishes, compotes, jelly, jellies, mousses, sambucas and others are prepared in the cold workshop. At the chef’s workplace, to prepare sweet dishes, they install a bathtub, a production table with a refrigerated cabinet, a tabletop scale VNTs-2 and use various equipment, tools, molds, and tableware.

To perform many operations, a universal drive with replaceable mechanisms is used for rubbing fruits, berries, whipping cream, mousses, and sambucas. Fruits and berries entering the workshop are sorted and washed in running water through a colander. Fruits and berries are sold in their natural form with sugar, milk, and cream. For jellied sweet dishes, juice is squeezed out of berries and fruits using juicers. Syrups are cooked in a hot shop. The prepared syrup is poured into molds and trays.

The mousse syrup is whipped using a replaceable mechanism attached to a universal drive. Sweet dishes (mousses, jellies) are served in glass bowls or dessert plates.

Compotes and drinks of our own production (lemon, cranberry, rosehip, etc.) are prepared in a hot shop, then cooled and portioned into glasses. For compotes made from fresh apples, use an apple cutter, which in one motion cuts out the seed nest and cuts the apple into 6-8 slices. At large enterprises, a freezer is installed to prepare soft ice cream.

For short-term storage and dispensing of industrially produced ice cream, a low-temperature counter PKHN-1-0.4 or a low-temperature section SN-0.15 is used. Ice cream is sold in metal bowls in its natural form or with various fillings. Special spoons are used to portion ice cream.

Conclusion .

I learned a lot of desserts created by chefs during inspiration. After all, all dishes created by the chef contain a piece of themselves, because when creating a dessert, you turn on all your imagination and give in to the impulse, and this is how the most delicious and beautiful culinary masterpieces are created. For which people can pay quite a bit of money in order to enjoy their tastes.

In my work, I tried to reflect all the most important aspects of the theoretical and practical significance of the stated topic.

The goal that was set as part of this work has been achieved.

The following research objectives were solved:

- reviewed meaningfruit, berry and chocolate salads, mousses, creams in human nutrition;

- studiedtechnology for preparing complex cold desserts: fruit, berry and chocolate salads, mousses, creams;

- describedtechnology for preparing complex cold desserts: fruit, berry and chocolate salads, mousses, creams in the Zhemchuzhina cafe

I think all the world's sweet tooths will understand me. After all, it is very difficult to resist dessert, I learned to work with reference, regulatory and legal documentation, and gained theoretical knowledge.

She also compiled technological maps, analyzed varieties of desserts, and studied the properties of ingredients for preparing dishes.

I summarized and systematized the material by type of dessert. In the future, my thesis can serve as material for opening, for example, a confectionery shop, since my work depicts desserts of Eastern and European cuisine. It describes in detail what equipment is needed.

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Appendix 1. Fruit and berry mousse.

Appendix 2. Chocolate mousse.

You will enjoy this amazingly tender, tasty, natural delicacy under the beautiful name sorbet from the first spoon. A chilled sweet dish made from fruits, berries, and sugar syrup is classified as a type of ice cream. You can prepare such a delicious treat at home using a minimum amount of ingredients. There are many variations of the dish from a variety of products. Choose an option that you and your family will like, please your loved ones with an amazingly tasty, healthy dessert.

Ice cream sorbet - what is it?

When you want to eat something tender, light, sweet, but safe for your figure, prepare sorbet (sorbet). This dessert is a frozen product with a pronounced fruity taste. It is prepared in just three steps: freezing, beating, stirring. The recipe for a particular dish determines the procedure. The composition of the ingredients also changes, but the base is always fruit juice (puree) and sugar syrup. The consistency of the dish is similar to soft fruit ice cream.

The history of the ice dessert

The geography of the dish has not been fully determined. Some sources indicate that sorbet came to our cuisine from Italy, but if you dig deeper, it turns out that the birthplace of the dessert is located in China. The dish came to Europe in the 13th century with Marco Polo. According to other sources, Europeans received the secret of the recipe from Turkey, where it came from Egypt. Legends say that Catherine de Medici herself brought the sorbet recipe from Italy to France. It is difficult to understand the geography of distribution of the dish, because with each “move” it changed its taste, consistency, and appearance.

Initially, the delicacy was a spicy drink based on berries or fruits. Translated from Arabic, sorbet means “to drink.” Having spread around the world, the dessert has changed. The French began to freeze the base and serve it as colorful ice cream. In the East, the Chinese delicacy took on a different form, familiarly called sherbet. It is a creamy mass with nuts, vanillin, and crushed cookies.

How is it different from sherbet?

The concepts of sorbet and sherbet are often confused, calling the same dessert with these words. The roots of the delicacies come from one dish, which was modified and took on a slightly different form. Sorbet belongs to European cuisine, and sherbet belongs to Eastern cuisine. To the second option, it is customary to add dairy components, which give a creamy taste to the finished dessert. Use milk, cream, buttermilk, yogurt. Not only the taste of the treat changes, but also its consistency, which resembles soft creamy fudge enveloping nuts or other components.

Calories and nutritional value

Those who monitor their health and figure should pay attention to the dessert in question. Sorbet is a gluten-free sweet that won’t add extra pounds to your sides and will also benefit your body. If you are on a diet, pay attention to recipes that do not contain sugar, chocolate and nuts, but only berries and fruits. The low-calorie dessert contains a generous portion of vitamins, micro- and macroelements. Sorbet will charge you with energy, enrich your body with glucose, and satisfy your hunger. There are no fats, little protein and a ton of carbohydrates.

How to make sorbet at home

To prepare sorbet you do not need any special knowledge or culinary skills. You will need a minimum amount of ingredients, a blender (if you need to chop berries or fruits) and a good mood. The technology for preparing the product remains the same for each recipe. Fruit and berry components are pureed or juice is squeezed out of them. The resulting mass must be mixed with sugar (honey) and other ingredients. The mixture is placed in the freezer until it hardens. It is important to stir the future sorbet to obtain the desired consistency of the finished product.

Composition of the dish

Homemade sorbet contains only natural ingredients: fruits, berries, juices from them. The dessert is prepared based on one product or combines several berries and fruits. Alcoholic versions of sorbet use wine, champagne, Calvados, brandy or other types of drinks instead of juice. Sometimes the composition contains thick jam. For the impeccable taste of the finished product, high quality ingredients are important. It is even better to use mineral water with a neutral taste. The sugar in the composition can be replaced with powdered sugar, honey or another sweetener, for example, stevia.

Cooking technology

There are many recipes for preparing delicious sorbet. Although the composition of the treat can be very different, the preparation technology in each case remains the same. To achieve a fluffy, delicate, light consistency reminiscent of granular ice cream, proceed as follows:

boil the sugar syrup, cool it;
make puree from prepared berries or fruits;
add additional components;
combine fruit puree and syrup;
send the dessert to the freezer;
Stir the mixture every 30 minutes to avoid the formation of large crystals.

Preservatives and stabilizers

It will not be possible to make sorbet of the correct texture and shape without stabilizers and preservatives. There is no need to resort to the use of artificial and harmful substances; natural ingredients are suitable for dessert. Several components can play the role of preservatives and stabilizers in a treat:

Sugar. The usual granulated sugar helps keep the dessert airy and soft. If there is not enough sugar from the fruit components, the sorbet will freeze into ice. Often the recipe requires the addition of sugar syrup, which provides the desired structure. If there is an excess amount of sugar, the mass will not freeze.
Egg white. When there is a lot of liquid in the mass, it needs to be stabilized. This can be done using a natural component - beaten egg white from a chicken egg. This product will prevent the dish from separating and gives volume and fluffiness to the mass.
Pectin. If the fruits and berries from which sorbet is prepared contain a lot of natural pectin, the structure of the delicacy will retain the desired shape. Fruits with a high concentration of pectin include: apples, bananas, cherries, currants and others. When purees are prepared from products low in pectin, this element is added separately.
Alcohol. When preparing dessert for adults, alcoholic drinks are often added: sparkling wines, liqueurs, cognac, brandy and others. This component makes the dessert softer and more aromatic.

Sorbet recipe

You can please yourself and your family with delicious and healthy sorbet at any time. There are many options for cooking from citrus fruits, berries, and fruits. Often the treat is just a frozen mixture of fruit puree and sugar syrup, but there are also more complex options that contain other components: alcoholic beverages, eggs, dairy products.

Restaurants in European countries will offer you original sorbet recipes made from extremely unusual products, for example, sea cocktail or flower petals. Before tasting exotic versions of the product, prepare classic versions of the dessert. The cooking technology does not require special knowledge and skills. Follow the step-by-step instructions and follow the dosages to get a tasty and healthy treat.

Lemon dessert

Time: 5-6 hours.
Calorie content of the dish: 105 kcal/100 g.
Purpose: dessert.
Cuisine: French.
Difficulty: easy.

Fragrant, juicy, yellow lemons are an excellent base for making sorbet. The sour treat is often served between main courses to refresh the taste buds. If the lemon treat tastes too sour for your taste, swap out half the juice for a milder lime. Other citrus fruits (orange, grapefruit) are also suitable, but in this case the not bright lemon aroma will be hidden under the smell of more pronounced fruits.

Ingredients:

lemons – 3 pcs.;
green tea – 0.5 l;
sugar – 300 g;
mint - to taste.

Cooking method:

Squeeze the juice from the lemons, add sugar and simmer over low heat for 5 minutes.
Dilute the mixture with cold green tea.
Place in the freezer, stir the mixture every 30 minutes, and wait until it hardens.
Place into portioned bowls, garnish with mint sprigs.

Strawberry

Time: 5-6 hours.
Number of servings: 2 persons.
Calorie content of the dish: 106 kcal/100 g.
Purpose: dessert.
Cuisine: French.
Difficulty: easy.

An exquisite, delicate, aromatic and such a summer dessert will be made from strawberries. You can use both fresh and frozen fruits. This refreshing treat is a source of vitamins, energy and good mood. If the treat is intended for children, do not use alcohol. This element gives a special aroma and a pronounced taste, but even without it the delicacy will not cease to be amazing. You can vary the amount of sugar in the recipe at your discretion.

Ingredients:

strawberries - 1 tbsp.;
water - 0.5 tbsp;
gin -1 tsp;
sugar – 0.5 tbsp;
lime – ½ pc.

Cooking method:

Sort the strawberries, remove the stems.
Grind the berries in a blender, first pour a glass of water into them.
Pass the berry mass through a sieve, removing the seeds.
Squeeze the juice from half a lime into a blender bowl.
Mix sugar and gin into the mixture.
Place the sorbet in the freezer, stirring occasionally at 30-minute intervals.

Banana

Time: 5-6 hours.
Number of servings: 8-10 persons.
Calorie content of the dish: 91 kcal/100 g.
Purpose: dessert.
Cuisine: French.
Difficulty: easy.

You can truly enjoy this delicious dessert at any time of the year. The following recipe is based on banana and lemon. Both children and adults will like the sweet pulp with sourness. This is a dietary and safe alternative to store-bought ice cream, which contains artificial preservatives, palm oil and other harmful additives. Delight yourself and your loved ones with a delicious and healthy treat originally from France.

Ingredients:

bananas – 1 kg;
lemons – 400 g;
oranges – 200 g;
sugar – 150 g;
juice (grape, pineapple, apple, watermelon, cherry) – 200 ml.

Cooking method:

Peel lemons and oranges and remove seeds.
Grind citrus fruits in a blender.
Peel the bananas, cut into pieces, place in a blender bowl.
Beat the fruit mixture again.
Add the selected juice and stir.
Add granulated sugar and mix thoroughly.
Pour the mixture into the mold and cool it in the freezer at low temperature.
After 5-6 hours the dish is ready.

With champagne

Time: 5-6 hours.
Number of servings: 8-10 persons.
Calorie content of the dish: 103 kcal/100 g.
Purpose: dessert.
Cuisine: French.
Difficulty: easy.

Preparing sorbet does not require specific knowledge and skills, but its preparation takes a significant amount of time. To obtain the desired structure of the finished product, it is important to stir the treat periodically (once every 30-60 minutes). Only if this condition is met will you get a tender mass, and not a block of ice. Alcoholic drinks, such as champagne, also help give the desired texture to the mass. Raspberry, melon, peach or any other sorbet is prepared with this drink. They also use original fruit and berry mixes, for example, such as in the following recipe.

Ingredients:

champagne – 500 ml;
sugar – 200 g;
water – 200 ml;
tangerines – 5 pcs.;
raspberries – 100 g;
strawberries – 100 g.

Cooking method:

Bring water to a boil, add sugar, cook until sand dissolves. Cool the syrup.
Squeeze juice from tangerines and mix liquids.
Place the watery mass in the freezer for 5-6 hours. Stir every 30 minutes.
Form sorbet into balls, place them in bowls, and decorate with raspberries and strawberries.

From melon

Time: 5-6 hours.
Calorie content of the dish: 54 kcal/100 g.
Purpose: dessert.
Cuisine: French.
Difficulty: easy.

Ripe and aromatic melon produces an incredibly tasty sorbet. Limoncello, the famous Italian liqueur, gives a subtle but noticeable hint of flavor to the following recipe. Pleasant delicate consistency, unsurpassed aroma, exquisite taste in combination will give you true pleasure. Preparing an ice dessert is simple, the number of ingredients is minimal, and you will get a lot of pleasure from eating such a product.

Ingredients:

melon pulp – 700 g;
lemon – ½ piece;
limoncello – 50 ml;
sugar – 3 tbsp. l.;
water – 2 tbsp.

Cooking method:

Squeeze the juice out of half a lemon, mix it with water and granulated sugar.
Place the container with the liquid over low heat and boil until the sugar is completely dissolved. The syrup needs to be cooled well.
Cut the melon without peel and seeds into pieces and place in a blender.
Add syrup and liqueur to the bowl and stir.
Place the mixture in a freezer container and place in the freezer. Stir after 1-2 hours.
Leave in the freezer until completely frozen.

With orange

Time: 5-6 hours.
Number of servings: 8-10 persons.
Calorie content of the dish: 58 kcal / 100 g.
Purpose: dessert.
Cuisine: French.
Difficulty: easy.

To prepare non-alcoholic sorbet, oranges of different varieties are used. The taste characteristics of the finished dish directly depend on the taste characteristics of the main component. Spices can be added to the main ingredients if desired: cinnamon, cloves, nutmeg. For an original serving, use orange peel. To do this, cut the fruit in half and carefully remove the pulp with a spoon. Place the dessert, mixed before the last freezing, among the resulting cups.

Ingredients:

oranges – 1 kg;
sugar – 100 g;
water – 1 tbsp.

Cooking method:

Peel the oranges, remove membranes, and cut into slices.
Place the orange slices in a blender to puree them.
Add water and sugar, stir until the mixture becomes homogeneous.
Place the mixture in the freezer and stir occasionally.

Yagodny

Time: 5-6 hours.
Number of servings: 6-8 persons.
Calorie content of the dish: 94 kcal/100 g.
Purpose: dessert.
Cuisine: French.
Difficulty: easy.

You can prepare a delicacy that was previously only available to kings and emperors in your kitchen from the simplest ingredients. For berry sorbet, use blueberries, wild strawberries, cherries, cherries, cranberries, strawberries, and any other fruits available in your region. You can use the berry mixture for sorbet to make the treat especially tasty and aromatic.

Ingredients:

raspberries, blackberries, blueberries – 800 g;
sugar – 6 tbsp. l.;
low-fat yogurt – ½ tbsp.;
lemon juice – 1 tbsp. l.

Cooking method:

Mix berry mix, sugar, lemon juice in a blender.
Add yogurt and mix ingredients again.
Place the mixture in the freezer until it hardens, remember to stir.

Even the simplest dish will be more appetizing if it is served and decorated correctly. Such an exquisite delicacy as sorbet requires a special approach to this stage of preparation. According to the rules, the treat is served in wide bowls or glasses. There are many options for beautiful presentation of dishes:

Using a special spoon, sorbet balls are formed. They are poured with a drop of syrup, decorated with cranberries, blueberries, fruit slices, sprigs of mint, basil, or sprinkled with nut crumbs.
Multi-colored balls in a bowl look original and unusual. Prepare lemon, strawberry, orange versions. Place one ball at a time in a suitable bowl and decorate with topping.
As a “ware” for sorbet, use halves of a lime or an orange without pulp.
For decoration, use slices of fruit that form the basis of the dish, berries, mint, coconut flakes, grated chocolate, caramel elements or other decor.

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