Upgrade to remove ads
Custards and Frozen Desserts
Terms in this set (30)
A sponge cake, that it has whole eggs beaten into it, and not just whites.
Also known as Chancellor's pudding, is a traditional English steamed, sweet, moulded pudding made from some combination of bread or sponge cake or similar ingredients, with dried fruits such as raisins, served with some form of sweet sauce such as custard.
An Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and MARSALA. The dessert version is a light custard, whipped to incorporate a large amount of air.
Pot de créme
A loose French dessert custard dating to the 17th century. It is usually looser than other custards, flans, or crème caramel. Made with eggs, egg yolks, cream, milk, and a flavor, often vanilla or chocolate. The milk and cream are heated and flavored, then mixed into the whisked eggs and egg yolks. The mixture is strained and poured into cups, which are then baked in a water bath at low heat; sometimes prepared without milk and frozen.
Ability of a liquid to "coat the back of a spoon" or the act of coating a food
An ice cream bombe is a simple, layered ice cream dish.
A semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, it is available all over Italy in somewhat different forms. It is related to sorbet and Italian ice; however, in most of Sicily, it has a coarser, more crystalline texture.
a popular coffee-flavored Italian dessert. It is made of lady's fingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa.
The increase in volume due to 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. If ice cream has too much overrun,it will be airy and foamy and will lack flavor.
A frozen dessert made with fruit juice added to milk or cream, egg white, or gelatin.
a type of layered pastry with a filling that is usually sweet.
Also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel.
Consist of one or two scoops of ice cream or sherbet placed in a dish or glass and topped with any of a number of syrups, fruits, toppings, and garnishes.
a dessert similar to pastry cream but thickened with gelatin and whipped cream instead of flour or cornstarch, and sometimes flavoured with liqueur.
a dessert made with meringue filled with whipped cream, fruits, and sometimes with ice cream, there are two basic ways you can make it, by stacking rings of meringue so the can be used like a bowl for ice cream , or by alternating layers of meringue and filling them with whipped cream and strawberries or raspberries.
The Italian word for ice cream, commonly used, in English, for ice cream made in an Italian style. Made with a base of milk, cream, and sugar, and flavored with fruit and nut purees and other flavorings. It is generally lower in fat, but higher in sugar, than other styles of ice cream.
An Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and dry wine. The dessert version is a light custard, whipped to incorporate a large amount of air.
"Cooked Cream"- an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with rum, coffee, vanilla, or other flavorings.
made by alternating layers of ice cream and fruit or syrup in tall, narrow glasses. They are usually named after the syrup or topping.
An instrument that measures the specific gravity (relative density) of liquids—the ratio of the density of the liquid to the density of water. Usually made of glass, and consists of a cylindrical stem and a bulb weighted with mercury or lead shot to make it float upright.
Is a Jewish pastry of Ashkenazic origin. Traditionally are made in the form of a crescent by rolling a triangle of dough around a filling.
The paddle that rotates inside of an ice cream machine.
A flavored mixture of confectioners' sugar and
butter; often served with steamed puddings.
In the case of fresh fruit, particularly soft fruit such as strawberries and raspberries, they are often just sprinkled with sugar (and sometimes a small amount of salt) then left to sit and release their own juices. This process makes the food more flavorful and easier to chew and digest.
A custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is pudding with a hard caramel top. The dish is eaten throughout the world.
A German thin wafer cookie similar to a plain tuile or tulip paste, where you pipe out the batter in designs or spread the batter over a template and bake and form as required.
Like custard sauce, it consists of milk, sugar, and eggs— usually whole eggs for their thickening power. Unlike the sauce, it is baked rather than stirred over heat, so it sets and becomes firm. Can be used as a pie filling, as a dessert by itself, and as a basis for many baked puddings.
"Tree cake" in German. Traditionally, it was made on a revolving wooden spit. The batter was ladled on in thin layers as the spit rotated in front of a heat source. When the cake grew thick enough, some of the batter could be cut away, the same way that wood is cut on a lathe, so the finished cake could be made in various shapes, such as a pine tree.
A sweet dessert commonly made with milk or cream and sugar thickened with gelatin, cornstarch or Irish moss, and often flavored with almonds. It is usually set in a mold and served cold.
Italian-style bombes lined with three layers of different ice creams and filled with Italian meringue mixed with various ingredients.
YOU MIGHT ALSO LIKE...
Advanced Baking Terms
Baking Terminology- Advanced Bank of Terms
ON BAKING-Chapter 14-Custards, Creams and Sauces
OTHER SETS BY THIS CREATOR
Pastillage and Sugar Arts
Candy Making and Chocolate