DESSERT

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.