Dessert is a course that concludes a meal. The course usually consists of sweet foods, such as confections, and possibly a beverage such as dessert wine or liqueur. In some parts of the world, such as much of central and western Africa, and most parts of China and India, there is no tradition of a dessert course to conclude a meal.
The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, sweet soups, and tarts. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts. Special dessert that are unique to several country can be presented as follows.
Sri lanka
Sri Lanka
is well known throughout South Asia for sweets and desserts originating from
there. Desserts are usually served as part of main meals, whereas sweets are
consumed at tea times. Many Sri Lankan desserts and sweets contain domestic
spices, jaggery and kithul treacle. Locally made treacle and
jaggery are the most common sweeteners.
Watalappam
Watalappan is a coconut custard pudding made of coconut milk
or condensed milk, jaggery, cashew nuts, eggs, various spices, including cardamom,
cloves, and nutmeg, and sometimes thick pandan juice or grated vanilla pods.
The dessert has come to be strongly identified with Sri
Lanka's Muslim community and is a part of a traditional Eid al-Fitr
celebrations, marking the end of Ramadan. It is also popular during weddings,
religious festivals and other social functions and celebrations.
Curd
Buffalo curd is a traditional type of yogurt prepared from
water buffalo milk. It is popular throughout the Indian subcontinent. Buffalo
milk is traditionally considered better for making yogurt than cow milk due to
its higher fat content making a thicker yogurt mass. Buffalo curd is usually
packaged in clay pots.
Buffalo curd can be made in both traditional and industrial
forms. Traditionally buffalo milk is filtered and boiled, the scum is removed
and it is cooled to room temperature. A few spoonfuls of a previous batch of
curd are added and it is then mixed well and poured into clay pots. These are
sealed by wrapping a piece of paper over the pot and allowing it to stand for
12 hours.
Fruit Salad
Fruit salad is a dish consisting of various kinds of fruit,
sometimes served in a liquid, either their own juices or a syrup. In different
forms, fruit salad can be served as an appetizer, a side salad, or a dessert.
When served as an appetizer or dessert, a fruit salad is sometimes known as a
fruit cocktail (often connoting a canned product), or fruit cup (when served in
a small container).
Gelatin dessert
Gelatin desserts are desserts made with a sweetened and
flavored processed collagen product (gelatin). This kind of dessert was first
recorded as jelly by Hannah Glasse in her 18th century book The Art of Cookery,
appearing in a layer of trifle. Jelly is also featured in the best selling
cookbooks of English food writers Eliza Acton and Isabella Beeton in the 19th
century.
They can be made by combining plain gelatin with other
ingredients or by using a premixed blend of gelatin with additives. Fully
prepared gelatin desserts are sold in a variety of forms, ranging from large
decorative shapes to individual serving cups.
India
Indians
are known for their unique taste and experimental behavior when it comes to
food. Many Indian desserts are fried foods made with sugar, milk or condensed
milk. Ingredients and preferred types of dessert vary by region.
Makai Ki Galvani
A gluten free sweet dish from from Ghoda Ghati and Haldi
Ghati in Rajasthan, Makai Ki Galvani is a popular dish in the festival menu of
The Jain community besides being served as a “Prasad”.in many families.
Chocolate Frozen Phirni
Indulge in this super delicious Indian dessert with a spin
of cocoa, jaggery and nuts!
Key Ingredients: milk, ghee, mawa , jaggery, cashew nut,
cardamom powder, rice powder, cocoa powder, crushed pistachio, frozen
pomegranate seeds.
Rasmalai Tiramisu
Give your Indian dessert a caffeine twist with this
delicious fusion of rasmalai and tiramisu. A super easy ad quick dessert recipe
that is sure to impress your guests.
Key Ingredients: Rasmalai, instant coffee powder, mascarpone
cheese, Whipped cream, Eggless sponge cake (eight inch), Icing sugar, Cocoa
powder, water.
American
The
cuisine of the United States refers to food preparation originating from the
United States of America. The various styles continued expanding well into the
19th and 20th centuries, proportional to the influx of immigrants from many
foreign nations; such influx developed a rich diversity in food preparation
throughout the country.
Tembleque
This creamy
pudding is one of Puerto Rico’s specialties, made by cooking coconut milk with
cornstarch and sugar, then topping the concoction with cinnamon. The end result
is a slightly firm pudding with a smooth custard-like texture, and it is
typically served cold.
The name
tembleque means wiggly, referring to a slight wiggle when the pudding is
shaken. This rich dessert can also be flavored with vanilla, nutmeg, or rum, if
desired. It is especially popular at birthday parties and similar festive
occasions.
Grasshopper
Pie
This
American retro dessert was inspired by the popular 1950's chocolate-mint
cocktail, and it was a favorite of Southern hostesses in the 1950s and 1960s.
Originally, grasshopper pie always had a crust of either cookies or graham
cracker crumbs, but today it is most often made with a base of Oreos, desiccated
coconut, and butter, while the gelatine-set cream filling mainly consists of
heavy cream flavored with crème de menthe—a sweet, mint-flavored liqueur—and
melted marshmallows.
The pie is
traditionally served well chilled, topped with dollops of whipped cream, and
decorated with dark chocolate shavings.
Ambrosia
Salad
Considered
to be both a salad and a dessert, ambrosia is a staple of numerous potlucks and
a Christmas tradition in the Southern United States. It typically consists of
pineapples, mandarin oranges, coconut, and mini marshmallows, but it can also
be enriched with ingredients such as bananas, strawberries, pecans, cherries,
whipped cream, yogurt, or cottage cheese.
The name of
the salad means fragrant or delicious, and it was also the magical fruit of
Greek gods. In American cookbooks, ambrosia first started to appear in the late
19th century, when citrus fruit became more available, and today it is
regularly prepared during the Christmas festivities in the American South due
to ingredients which were once thought of as luxurious and exotic.
China
Chinese
desserts are sweet foods and dishes that are served with tea, along with meals or
at the end of meals in Chinese cuisine. The desserts encompass a wide variety
of ingredients commonly used in East Asian cuisines such as powdered or whole
glutinous rice, sweet bean pastes, and agar.
Annin tofu
Annin tofu
or almond tofu is a soft, jellied dessert made of apricot kernel milk, (which
is often translated as almond milk, as apricot kernel itself is often
translated as "almond"), agar, and sugar. It is a traditional dessert
of Beijing cuisine, Cantonese cuisine, and Japanese cuisine. It is similar to
blancmange.
Banana
roll
Banana roll is a common Chinese pastry found in Hong Kong,
and may occasionally be found in some overseas Chinatowns. The pastry is soft
and made with glutinous rice. Ingredients may vary depending on location. Each
roll or cake is a banana oil flavored circular tube or flat object, slightly
bigger than an adult sized index finger, thus resembling banana. Sometimes it
may have a cinnamon swirl filling. At other times it may have a filling that
consists of a very ripe (but not rotten) banana diced finely. Occasionally the
more traditional red bean paste may be used.
Coconut bar
Coconut bar
is a refrigerated dim sum dessert found in Hong Kong, Taiwan, Southern China
and in overseas Chinatowns. It is sweet and has a soft, gelatin-like texture
but is white in color rather than translucent like gelatin. It is sometimes
referred to as coconut pudding.
Australia
Caramel
Slice
The chewy
and crisp caramel slice, consisting of a shortbread base, is a staple slice
found in many bakeries across the country. Although there are questions as to
whether the slice has any Scottish roots,
the caramel slice first appeared in an Australian cookbook in the 1970s.
Featuring a dense biscuit, a thick layer of buttery caramel, and topped with a
coat of chocolate, this is one of the richest and sweetest slices best served
cold.
Lamington
The iconic
Australian dessert, the lamington, has been around since the turn of the 20th
century, and is found in bakeries and kitchens across the country. Featuring a
fluffy sponge cake that is dipped in melted chocolate before being covered in
desiccated coconut on all sides, the lamington can also be served with a layer
of jam and cream.
Pavlova
Teetering at
the forefront of the globally-known sibling rivalry between Australia and New
Zealand is the beloved pavlova. Named after the Russian ballerina Anna Pavlova
who toured both countries in 1926, this dessert consists of a cake-shaped
meringue that is topped with cream and a choice of fresh fruits.
Italy
Panna cotta
with cherry and ginger sauce
Learn how to
make the best version of this Italian dessert. The perfect panna cotta (‘cooked
cream’ in Italian) should be just set enough to hold together, but soft and
creamy enough to melt in the mouth. Gelatine is the secret to this texture and
it can be a tricky ingredient to handle – but follow these simple rules and
you’ll have it mastered in no time.
Chocolate
and hazelnut meringue semifreddo
The Italian
dessert, semifreddo, is an ice cream with a mousse-like texture. This recipe
not only looks impressive, but can be made in advance for easy dinner party
entertaining. Plus, there's no churning required.
Affogato
chocolate mousse
Check out
this quick and easy chocolate mousse recipe with espresso for an Italian twist.
If you're hosting a dinner party and looking for an indulgent yet easy dessert
that can easily be made ahead, try these gluten-free creamy puds – ready in 15
minutes.
Japan
Habutae
mochi
Habutae
mochi is a traditional confectionary from Fukui – Japanese prefecture famous
for its silk production. This mochi variety consists of steamed rice cake flour
that is combined with sugar and syrup into a silky-smooth dough, which is then
cut into thin, rectangular sheets.
The cakes
are almost translucent and apart from the standard white version they can be
flavored or wrapped around adzuki bean paste or fruit. This popular dessert is
also one of the most common regional souvenirs.
Neri yokan
Neri yokan
is characterized by a slightly thicker and heavier consistency than the lighter
mizu yokan. In its simplest form, this traditional Japanese treat is prepared
with a base of red bean paste that is mixed with sugar and a thickening agent,
usually agar-agar, to create a firm, jelly-like treat.
Modern
varieties often use white beans and combine it with various ingredients and
flavorings. Neri yokan is the most common yokan variety in Japan.
Mizu yokan
Mizu yokan
is a light Japanese summer dessert made with red bean paste and agar-agar. The
combination results in a creamy treat with a jelly-like consistency. Since it
is always served chilled, it is typically enjoyed during the warmer seasons.
Next to the
velvety base, it can also incorporate various additional ingredients such as
sliced chestnuts or figs.
New Zealand
Jelly Slice
Equally
popular in New Zealand and Australia, this colorful dessert consists of a
cookie base that is topped with a creamy custard and finished off with a layer
of smooth jelly. The custard is typically lemon-flavored and based on condensed
milk, while the top is usually prepared with vibrant red-colored jelly or fruit
jams.
Mainly
associated with festive occasions and family gatherings, jelly slices are
always served well-chilled.
Hokey Pokey
Ice Cream
Hokey pokey
is a New Zealander ice cream variety consisting of vanilla-flavored ice cream
with small lumps of honeycomb toffee dispersed throughout it. Although it is
produced in New Zealand, this ice cream variety is regularly exported to Japan,
where it has achieved a quite popular status over the years.
The name
hokey pokey refers to the New Zealand term denoting honeycomb toffee.
Pavlova
Delicate as
the ballerina it was named after, Pavlova is the quintessential summer dessert.
Whipped cream is typically dolloped on top of a snowy meringue, followed by a
pop of color in the form of fruit, preferably the tart varieties which contrast
the sweetness of the meringue.
Research
suggests Pavlova is a descendant of the German torte and was invented in the
1920s during Anna Pavlova's tour of Australia and New Zealand, although the
exact inventor is still debated. The first recipe for Pavlova appeared in print
in 1926, although it was not the dessert we know today, but was instead a
multi-colored gelatine dish.
France
France is
famous the world over for its decadent desserts and delightful pastry
concoctions. The word “dessert” is actually derived from the French word
“desservir” which means “to clear the table.
Gâteau
Basque
This classic
Basque cake consists of two layers of shortcrust pastry and either a filling
made with black cherry preserve or, more often, vanilla-flavored pastry cream.
If made with black cherries, the top of the cake is usually decorated with the
Basque cross (lauburu), while the version with pastry cream typically comes
with a crosshatch pattern.
Apart from
vanilla, common flavorings may also include lemon zest, rum, or almond extract.
Although it is traditionally associated with the entire French Basque Country,
it is believed that the cake originated in the former French province of
Labourd.
Far Breton
Far Breton
is a traditional French dessert: a custard flan cake similar to clafoutis,
consisting of milk, eggs, flour, prunes, and raisins. The cake is a specialty
of the Brittany region, and the original recipe dates back to the 18th century,
when it was made in a savory version and was used to accompany meat dishes.
Over time,
more butter and eggs were added to the combination, making far Breton an
expensive dessert which was mostly consumed by the upper classes at the time.
Today, the cake remains one of the most loved French family desserts.
Tarte
Normande
This French
classic hails from Normandy, a region famous not only for apples but also for
its Calvados apple liqueur, both of which are essential ingredients of tarte
Normande and make the perfect match for the delicately sweet almond frangipane
cream filling, while the base is made with pâte brisée or shortcrust pastry.
Norman apple
tart is typically served with a dollop of crème fraîche on the side, and it is
best enjoyed while still warm.
Vietnam
Desserts in Vietnam come in a variety of flavours,
shapes, and ingredients. Many travellers rave about the Vietnamese’s savoury
yet healthy meals, but their dessert offerings are also must-tries when
visiting the country. You can find many of these sweets in fresh markets,
street stalls and restaurants throughout Vietnam, but some of them are regional
specialities which aren’t available everywhere.
Che Dau
Xanh- Dessert Soup with Mung Beans
A
yummylicious dessert soup made from mung beans and coconut milk, serves as a
refreshing treat during summer because of the cooling properties of green mung
beans. However, you can even have it as a warm soup during the chilling
winters.
The
versatile taste of mung beans makes this dish a blend of sweet and savory. The
addition of coconut milk adds to its crispiness and crunchy flavor.
Taro Sweet
Soup – A Tasty Vietnamese Dessert
A
mouth-watering soup-like dessert made with taro pieces sliced into cubes, along
with tapioca and coconut milk. The sweetness of taro teamed with tapioca and
coconut milk creates a sugary fusion, giving you immense delight mainly when
eaten chilled.
Xoi La Dua –
Pandan Sweet Sticky Rice Dessert
A perfect
breakfast or snack recipe consisting of glutinous rice, pandan leaves, and
coconut milk.
This dish
gives you the privilege of satisfying your sweet and salty taste buds at the
same time. A bonus would be the nutty and crunchy taste brought about by the
sesame and coconut garnish. You can also prepare a simpler version of this
dish, substituting pandan leaves with any food coloring of your choice.
February 08, 2021
