1. Creams, Custards, Puddings, Frozen Desserts, and Sauces Bavarians Also known as Bavarian cream or Bavarois, is made of three basic elements: Crème Anglaise (flavored as desired) Gelatin Whipped cream Accurate measuring of the gelatin is important. If not enough gelatin is used, the dessert will be too soft to hold its shape. If too much is used, it will be too firm and rubbery. 1 Bavarians, Chiffons, Mousses, and Soufflés

2. Creams, Custards, Puddings, Frozen Desserts, and Sauces Chiffons Most popular as fillings for chiffon pies. They may also be served more simply as puddings and chilled desserts. Bases for chiffons include the following three main types: 1.Thickened with starch. 2.Thickened with egg. 3.Thickened with egg and starch. 2 Bavarians, Chiffons, Mousses, and Soufflés

3. Creams, Custards, Puddings, Frozen Desserts, and Sauces Mousses Any soft or creamy dessert made light and fluffy by the addition of whipped cream and/or beaten egg whites. Many kinds of bases are used for mousses. The base may be nothing more than melted chocolate or puréed fresh fruit. It may be more complex, like the bases for chiffons. 3 Bavarians, Chiffons, Mousses, and Soufflés

4. Creams, Custards, Puddings, Frozen Desserts, and Sauces Dessert Soufflés Soufflés are lightened with beaten egg whites, then baked. Baking causes the soufflé to rise like a cake because the air in the egg foam expands when heated. To understand the structure of dessert soufflés, we can divide their preparation into four stages: 1.Base 2.Egg yolks 3.Egg whites 4.Baking 4 Bavarians, Chiffons, Mousses, and Soufflés

5. Creams, Custards, Puddings, Frozen Desserts, and Sauces Summary and Comparison 5 1. Bavarian Base: Custard sauce Gelatin Whipped cream 2. Chiffon Base: Starch-thickened (fruit filling type) Egg-thickened (custard type) Egg- and starch-thickened (pastry cream type) Gelatin Egg whites (optional whipped cream) 3. Mousse Base: Many varieties Little or no gelatin Egg whites and/or whipped cream 4. Soufflé Base: Many varieties, usually containing egg yolk Egg whites Baked Bavarians, Chiffons, Mousses, and Soufflés

6. Creams, Custards, Puddings, Frozen Desserts, and Sauces Ice Cream A smooth, frozen mixture of milk, cream, sugar, flavorings, and, sometimes, eggs. Philadelphia-style ice cream contains no eggs. French-style ice cream contains egg yolks. Ice milk is like ice cream, but with a lower butterfat content. Frozen yogurt contains yogurt in addition to the normal ingredients for ice cream or ice milk. 6 Frozen Desserts

7. Creams, Custards, Puddings, Frozen Desserts, and Sauces Sherbet and Ices Made from fruit juices, water, and sugar. American sherbets usually contain milk or cream and, sometimes, egg whites. Ices contain only fruit juice, water, sugar, and, sometimes, egg whites. The French word sorbet is sometimes used for these products. Granité is a coarse, crystalline ice made without egg white. 7 Frozen Desserts

8. Creams, Custards, Puddings, Frozen Desserts, and Sauces Still-Frozen Dessert Ice cream and sherbet are churn-frozen. Churning keeps the ice crystals small and incorporates air into the ice cream. Frozen soufflés and frozen mousses are made like chilled mousses and Bavarians. Whipped cream, beaten egg whites, or both are folded in to give them lightness. This allows them to be still-frozen in an ordinary freezer. 8 Frozen Desserts

9. Creams, Custards, Puddings, Frozen Desserts, and Sauces Production and Quality A basic ice cream mix is simply a Crème Anglaise or custard sauce. Mixed with 1 or 2 parts heavy cream for every 4 parts milk used in the sauce. This base is then flavored as desired. When the mix has frozen, it is transferred to containers and placed in a deep-freeze at below 0°F (–18°C) to harden. 9 Frozen Desserts

10. Creams, Custards, Puddings, Frozen Desserts, and Sauces Production and Quality Smoothness is related to the size of the ice crystals in the product. Overrun: The increase in volume due to the incorporation of air when freezing ice cream. It is expressed as a percentage of the original volume of the mix. Some overrun is necessary to give a smooth, light texture. Ice cream with too much overrun is airy and foamy and lacks flavor. Mouth feel or body depends, in part, on smoothness and overrun as well as on other qualities. 10 Frozen Desserts

11. Creams, Custards, Puddings, Frozen Desserts, and Sauces Popular Ice Cream Desserts Parfaits Made by alternating layers of ice cream and fruit or syrup in a tall, narrow glass. Sundaes or Coupes Consist of one or two scoops of ice cream or sherbet in a dish or glass topped with syrups, fruits, toppings, and garnishes. Peach Melba Vanilla ice cream topped with a fresh, poached, or canned peach half, napped with sweetened raspberry purée (Melba sauce), and garnished with slivered almonds. 11 Frozen Desserts

12. Creams, Custards, Puddings, Frozen Desserts, and Sauces Popular Ice Cream Desserts Pear Belle Hélène Vanilla ice cream topped with a poached or canned pear half, napped with chocolate sauce, and garnished with toasted, sliced almonds. Bombes Ice cream molds made by lining a chilled mold with softened ice cream, freezing it hard, and then filling the center with another flavor of ice cream or sherbet and freezing it again. Meringue glacée Baked Alaska Frozen éclairs and profiteroles 12 Frozen Desserts

13. Creams, Custards, Puddings, Frozen Desserts, and Sauces Dessert Sauces 1.Custard sauces Vanilla custard sauce, or Crème Anglaise. 2.Fruit purées These are simply purées of fresh or cooked fruits, sweetened with sugar. 3.Syrups An understanding of sugar cooking is necessary to produce many of these sauces. 13 Frozen Desserts