Interesting facts about sweets. Interesting facts about sweets

No holiday meal is complete without dessert. Dessert is the finishing touch to a wonderful picture of the holiday, adored by all children and expected by many adults. Dessert is a word borrowed from French. Literally, dessert - "cleared off the table." According to the rules of etiquette, it is served at the end of the meal, completely removing other food and utensils from the table.

Exactly french cuisine enriched the world with a huge number of recipes for wonderful cakes, sauces, biscuits and creams, which organically entered into culinary traditions other countries of the world. For example, eclair - a cake with cream, is so fond of in Germany that it is called "coffee bar" or "hare's paw" there, and most Germans consider this cake the property of German cuisine. In the post-Soviet space, eclair is a synonym for "custard". So we paid tribute to the filling of the product, because the first eclair was just from custard. The biscuit is also a gift from France. Can't imagine more convenient dough for cakes than biscuit. It was his unique opportunity to give the culinary product a beautiful regular shape without loss of taste, has allowed chefs around the world to make cakes not only tasty, but also stunningly beautiful.

The Austrians continued and developed the tradition of French desserts, and Viennese cuisine became known for its sweet dishes. The famous Viennese cafes served cakes with whipped cream, a variety of jellies and mousses created according to special recipes that they preferred to keep secret. First Apple strudel– a dough roll with apple filling was baked in Austria and served with coffee with cream. Now they bake strudel with all kinds of fruit and berry fillings, and, literally, there is no such country that would not have its own strudel recipe.

For development culinary passions Europeans were strongly influenced by the Ottoman Empire in its time. It is especially noticeable in the Balkan countries. Desserts from Bulgaria, Serbia and Croatia are characterized by a large amount of nuts, honey and raisins. Biscuit dough competes with shortbread dough here. And, of course, not a single meal ends without fruits (fresh or dried). In Bulgaria, Serbia, Bosnia and Herzegovina, several dozen recipes for making halva are known. Incredibly popular in these countries are such delicacies as baklava and Turkish delight. Turkish delight requires starch and syrup. Baklava is a sweet dish based on dough, nuts and honey, and there are more than a hundred recipes for its preparation. Croatia will definitely surprise you walnut cake With chocolate icing, and Bulgaria is characterized by fruit salads seasoned with yogurt.

In conclusion, a few rules of etiquette.

Before dessert is served, all dishes are removed and the table is set again. If necessary, they change the tablecloth and put out a tea or coffee service.

The cake is cut into pieces and put on plates with a special spatula, but cookies, sweets and cakes can be taken with your hands.

Fruits are served in a vase, and everyone takes the fruit himself and peels the peel and seeds with a knife over his plate. Apples and pears are cut into quarters with a special dessert knife.

The dessert table looks very beautiful, served with special dishes: multi-level vases for cookies and sweets, cake stands, ice cream and jelly bowls.

Plan

Ice cream

Marzipan

Oriental sweets

Tiramisu

Birthday cake

The history of the origin of cakes

Interesting facts about desserts

The Right Recipes desserts

Variety of dessert recipes

Features of the dessert table and dessert recipes from different countries

How to choose suitable recipes desserts?

Dessert recipes

Conclusion

List of information sources

Dessert

Deshay ́ rt (from French desservir - "clear the table") - the final dish of the table, to get pleasant taste sensations at the end of lunch or dinner, usually sweet delicacies.

It is usually sweet (like cake or ice cream), but there are also savory desserts from fruits, nuts, cheeses, unsweetened confectionery. In addition, not all sweet dishes are desserts, for example, in Chinese cuisine there are sweet meat dishes that are not desserts. In China, there are also sweets with pepper and ginger instead of sugar. Native Americans, before the arrival of Europeans, made chocolate with pepper and spices instead of sugar. Even in Russian cuisine there are unsweetened desserts - for example, black caviar. Classic french dessert considered cheese.

As a dessert, confectionery products can be served: cakes, cookies, waffles, muffins, pies; various types of sweets, marshmallows, whipped cream dishes; sweet fruit and berry mixtures (the so-called fruit salads); juices, soda waters, compotes, kissels; 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 (caf é glac é); special dessert wines - in a word, everything that can be served for the "third".

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

Story

When we hear the word "dessert", we imagine something very appetizing and sweet. In fact, dessert is a broader concept, coming from the old French desservir (to clear the table). Dessert can be anything served after the main course: cheese, fruits, berries, nuts, juices. True, it is not clear whether to consider dessert chewing gum. Traditionally, desserts include cakes, pies, pastries, cookies, sweets, ice cream, marshmallow, jam, chocolate, liqueurs and many sweets of Eastern and European national cuisines.

The custom of ending the meal with dessert did not appear in Europe until the 19th century, along with the rise of sugar production. Before that, sweets were the privilege of the rich and appeared on the table of commoners only on holidays. Hence the custom to pay great attention to the decoration of desserts, because a festive dish should look impressive.

Sweet fruits and honey were the first popular desserts. A lot of sweet dishes have appeared on the basis of natural sweeteners, which were later replaced by sugar. Those sweets that we have today are far from original dishes taste, nutritional value and vitamin content. Most of today's desserts are rich sources of glucose. They successfully fight hunger, give strength, stimulate the brain and improve mood. However, you should not spoil yourself with sweets every day, especially if your lifestyle cannot be called active.

Ice cream

dessert chocolate cake recipe

Only the desire of people for a miracle can explain the appearance of ice cream about 4,000 years ago in hot Mesopotamia, where noble people had "ice houses" to store ice. Ice was delivered to the table of the Egyptian pharaohs along the Nile. It is known that in the 5th c. BC. in Athens they sold snow balls with honey and berries. For Nero, they collected snow from the tops of the mountains and prepared fruit ice with honey and nuts. In the 4th c. BC. the Persians were able to build structures where ice collected in winter or brought from mountain peaks was stored all summer. It was in Persia that the prototype of modern ice cream appeared - a dish of frozen rose water, saffron, fruit and thin strips of dough resembling vermicelli.

The ice cream maker was invented in China long before the advent of refrigerators. The ingredients were placed in a large container with a mixture of ice and saltpeter. In France, instead of saltpeter, they began to use salt. The principle of operation of the first "ice cream makers" is simple - since salty water freezes at temperatures below zero, mixing a large number ice and salt helps to cool the sweet mixture to zero temperature, which is quite enough for ice cream. The first ice cream recipe was published in an English cookbook in 1718. In the middle of the 19th century. ice cream in England became available to everyone, as a large amount of ice was transported from Norway. In Rus', the favorite dish in the heat was planed milk frozen in the cellar.

Thanks to ice cream, the drink cream soda (short for ice cream soda) appeared. Ice cream was the only thing permitted on Sundays in 19th-century Puritan America, when alcoholic and soft drinks were banned. The conical ice cream waffle cone appeared in America in 1904. According to legend, the ice cream seller ran out of cardboard plates at the fair. A Syrian waffle vendor who worked nearby and was suffering from a lack of customers offered to cooperate and sell ice cream in rolled waffles.

In the 1950s, it was discovered that it was possible to double the amount of air in ice cream and thus reduce the amount of milk in each serving. Around the same time, industrial and affordable home refrigerators appeared, making ice cream a cheap treat. Today, the United States is considered the leader in eating ice cream, where each person has 23 liters of ice cream per year.

Cold desserts are not limited to milk ice cream. In the east, cold drinks are popular: sweet sherbet (made from low-fat milk, juice and sweet fruits) and sorbet ( fruit puree dairy free). IN Italian cuisine there is a dessert made from low-fat milk and eggs (gelato) and custard from fatty milk and yolks. A Malaysian dish called ice kasang is made with syrup, ice, red beans and condensed milk.

Chocolate

The history of sweets began at least 4,000 years ago with Egyptian desserts described in extant papyri. It is established that candied fruits were sold in the markets in 1566 BC. The world learned about chocolate when the ancient Mayan and Aztec tribes discovered miraculous properties cocoa. Appearing in the Amazon or Orinoco valley, chocolate for a long time remained unknown in the Old World.

In 600 BC The Maya migrated to the northern part of South America and set up the first cocoa plantations in the territory of modern Yucatan. There is a version that the Maya were familiar with cocoa for several centuries before, using wild cocoa beans for billing and as a cash equivalent. It is not known who exactly invented the first chocolate. Both the Maya and the Aztecs made xocoatl from cocoa beans. According to the Aztec legend, cocoa seeds came to earth from paradise, so it gives strength and wisdom to all who eat its fruits.

The Aztecs believed that the god Quetzalcoatl, who arrived on earth on a ray of the morning star, brought a cocoa tree as a gift to people and taught them to fry and grind its fruits and prepare a nutritious paste from which you can make a drink chocolatl (bitter water). To change the taste of a bitter drink, the Aztecs added pepper and other spices to it. The modern word "chocolate" is thus derived from the May word "xocoatl" (cocoa) and the Aztec word "chocolatl". In the language of modern Mexican Indians, the word "chocolatl" has been preserved, denoting foam with water.

For centuries, chocolate has existed only in liquid form. This drink was part of magical rituals and marriage ceremonies. Some ancient Mexican tribes believed that chocolate was patronized by the goddess of food, Tonacatecuhtli, and the goddess of water, Calciutluk. Every year they made human sacrifices to the goddesses, feeding the victim cocoa before they died.

The Swedish naturalist Carl Linnaeus, who classified plants, changed the ancient name of cocoa to "theobroma", which translates from Greek as "food of the gods". It is believed that Columbus was the first to bring cocoa to Europe. From his fourth trip to the New World, he brought cocoa beans as a gift to King Ferdinand, but against the background of other treasures, "food of the gods" was not given due importance.

The first European to try the original chocolate was Cortez, who visited Emperor Montezuma in Mexico. Montezuma drank nothing but iced chocolate with vanilla and other spices. Montezuma's custom of drinking a cup of chocolate before entering his harem led European doctors to believe that chocolate was a powerful aphrodisiac. In 1528, Cortez presented cocoa beans to King Charles V. It so happened that the Spanish monks began to make chocolate according to an Indian recipe and kept it a secret for almost 100 years. When chocolate became known outside the walls of the monasteries, Spain began to grow cocoa trees in its many colonies and received huge profit from the sale of chocolate.

Italian traveler Antonio Carletti brought cocoa beans to Italy in 1606. In 1615, Princess Maria Teresa of Spain gave chocolate to her fiancé, Louis XIV. When Spain lost its power and monopoly on chocolate, it began to be made throughout Europe - in France, Italy, Germany and England.

The first café serving chocolate was opened in London in 1657. Chocolate was the drink of the rich and cost up to 15 shillings a pound. Like the Maya, the fruit of the cocoa tree has become a currency in some countries. In Nicaragua, you could buy a rabbit for 10 cocoa beans and a good slave for 100. Leading doctors of the 17th and 18th centuries. prescribed chocolate to their wealthy patients as a tonic and a cure for many diseases. Chocolate was commonly prescribed to children and men, adding milk, wine, spices, and even beer to the drink.

In 1674, soft chocolate appeared in the form of bars and rolls. The first chocolate bar was made by Fry & Sons under the brand name Chocolat Delicieux a Manger. First milk chocolate appeared in Switzerland, after which the Swiss company Nestle gained popularity. In 1879, Rudolf Lindt from Bern produced chocolate that melted in your mouth. He invented conching - a method of slowly heating chocolate - and began to add more cocoa butter to his products. The first chocolate with filling appeared in 1913.

In the middle of the 18th century chocolate became cheaper and more accessible to all segments of the population due to the expansion of plantations and the mechanization of production. The invention of the cocoa butter press in 1828 improved the quality of chocolate and made it even more affordable. During the Industrial Revolution, the industrial production of chocolate began. In 1765 chocolate appeared in North America.

Isaac Disraeli wrote about chocolate: "The Spaniards brought chocolate from Mexico, where it was a coarse mixture of ground cocoa beans, Indian corn and spices. The Spaniards liked the nutritional value of chocolate and improved the drink with sugar and flavorings."

According to Nestle, chocolate owes its popularity to four events: the discovery of cocoa powder in 1828, the reduction in excise taxes, the improvement of transportation, and the invention of solid chocolate. Arthur Knapp, researcher of the history of chocolate, notes the special importance of the invention of the press for pressing cocoa beans.

In the 19th century, Venezuela was the leader in the production of cocoa beans, now half of the cocoa is grown in Brazil and Cote d Ivoire. The United States is now considered the leader in the production of chocolate; In terms of chocolate consumption per capita, Switzerland ranks first. Around the world, 600,000 tons of chocolate are eaten every year. Chocolate production is one of the most profitable branches of the food industry.

In 1980, the world was shocked by the history of industrial espionage. An apprentice from the Swiss company Suchard-Tobler unsuccessfully tried to sell the chocolate recipe to manufacturers from Russia, China, Saudi Arabia and other countries.

Chocolate is one of the few products that has survived the transformation from the bitter drink of the Indians to the refined dessert of the nobility and the product of mass consumption, produced in the widest range. In addition to taste and commercial value, chocolate has the ability to cheer up and give strength.

Marzipan

The name of this ancient dessert is translated from German as "March bread". Basically, marzipan is a mixture of grated almonds and powdered sugar. Other nuts are not suitable for this dessert. The oils contained in almonds allow complex shapes to be formed from the sweet nut mass without the use of gluing additives. Marzipan figurines can be painted and glazed.

Marzipan is traditionally considered an aristocratic sweet and a sign good taste. There are several museums in Europe dedicated to this dessert. Marzipan is not just tasty figures, 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 only 20 almonds.

According to legend, the Italians invented marzipan in the 10th century, when there was a crop failure for all cereals, and they had to replace flour with almonds, which, oddly enough, gave good harvest. The French claim that they invented marzipan, while the Sicilians insist that they first learned about marzipan from the Saracens. In Spain, marzipan was made back in the 8th century, adding pine nuts, lemon zest and fruits to it. In Holland, marzipan is made with egg white, lemon juice and liqueur. In Germany, marzipan is associated with Christmas. German confectioners know about 200 marzipan recipes.

Oriental sweets

You will not surprise a modern person with sweets, but in ancient times, when sugar was a rarity, oriental sweets were equal in price to gold. The Arabs attributed magical powers to sweets. Oriental dishes owe their sweetness mainly to honey and juices of sweet fruits that do not grow in the middle lane. Candied fruits, spices and caramel are the hallmark of oriental desserts.

Turkish delight (translated from Turkic - light pieces) was made from fruits, rose water, honey, crushed almonds and starch. Its history spans several millennia.

Marmalade is a late European variety of Turkish Delight where there is less sweetness and more fruit. The name of marmalade comes from the Portuguese word "quince", as the first marmalade in Europe was brewed from quince juice. In England, orange jam is called marmalade.

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

Baklava (baklava) is made from puff pastry, which is rolled into the thinnest layers, smeared with nut-honey mass, 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. Such halva was airy and melting in the mouth. A variety of halva is koskhalva made from egg whites, molasses, poppy seeds, raisins or nuts.

Nuga was considered the delight of the padishahs. She 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 oriental sweetness (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 Belevskaya, the recipe of which was invented by the merchant Prokhorov, who loved baked apples. Later, recipes for marshmallows from raspberries, lingonberries, mountain ash, currants appeared, but these berries contain little pectin and do not form such a dense mass as apples. Berry marshmallow was more often used as an addition to apple marshmallow in the preparation of puff pastilles.

In the 15th century, protein began to be added to marshmallow to give white color. Pastila with protein was more resilient and firm. The secret of the Kolomna white marshmallow was kept secret until in the 19th century the French, who knew about the properties of protein, surpassed the Kolomna confectioners by adding not just proteins, but whipped proteins to the apple-fruit puree. The result was an even more elastic mass, called the French marshmallow.

At first, marshmallows were made from honey, and only from the 19th century did sugar begin to be used. Due to the crystallization of sugar, the marshmallow became strong and retained its shape. Sugar apple marshmallow won 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. Pastila was no longer cooked at home when Russian stoves disappeared. Marshmallow requires decreasing heat for 2 days, which is now possible only in factory conditions. Unfortunately, it is also unprofitable for factories to produce marshmallows due to the large time costs.

Tiramisu is the most famous Italian dessert. Its name translates as "pull me up", which reflects the high spirits during and after serving this dessert. For the first time, tiramisu was prepared for the Tuscan Archduke. Then this airy sweetness was called "Duke's soup". The modern name for the dessert was given by the Venetian courtesans, who noted its ability to cheer up.

Real tiramisu can only be tasted on the Apennine Peninsula, because only there they make delicate creamy mascarpone cheese - the main ingredient in tiramisu. Other elements of true tiramisu are savoiardi biscuits and Marsala wine.

Simplified version Italian dessert called tiramisu in Russian. Italian ingredients can be replaced with sour cream, biscuit and cognac or liquor. It does not need to be baked, it is enough to cool it in the refrigerator.

Birthday cake

The first known cake for special occasions is considered to be the wedding cake. Even the ancient Romans ended the wedding ceremony by breaking a thin wheat cake cooked with wine over the bride's head, which symbolized good luck and a quick addition to the family. The same ancient tradition exists among the Brahmins and many European nations.

In medieval England, guests brought homemade cakes to a wedding, built a tower out of them (very similar to modern multi-tiered wedding cakes), and the newlyweds kissed on top of this tower. By the way, the custom of crowning the wedding cake with figurines of the newlyweds comes from this kiss. This cute custom was gradually forgotten when one confectioner came up with the idea of ​​​​filling all the pies brought by the guests with icing, forming a single cake.

In France, a wedding cake was made from small round cakes stuffed with cream and doused with caramel. Hardening, the caramel kept the shape of even a very large structure. Each guest was served a few balls, breaking them off from the pie. Another type of French birthday cake is layer cake from shortcakes decreasing upwards. Such a cake was the highlight of the program and was served at the end of the holiday.

In Japan, newlyweds who do not have the funds for an expensive wedding cake used a dummy. It could even be "cut" by inserting a knife into the slots. In India, sometimes they use a "blank cake", which is covered with icing. Guests are treated to pieces of glaze and fruit. In Rus', weddings did not take place without a round loaf, symbolizing the sun. The cutting of the wedding cake by the newlyweds had a sacred meaning among many peoples. Today, the wedding cake plays only the role of table decoration or serves as a couple's self-expression.

Gingerbread

Another symbol of the holiday is a gingerbread baked from dough with the addition of spices (hence the name), jam, honey, nuts and raisins. Gingerbread appeared during the Neolithic, when our ancestors learned how to bake bread and experimented with various flavors. The most ancient gingerbread is honey. Cakes baked with honey were known to the Egyptians and Greeks. The Germans improved the ancient recipe and still bake honey gingerbread for Christmas.

In Rus', the first gingerbread was also honey. The first mention of "honey bread" refers to the 9th century. The first Russian gingerbread about half consisted of honey. They were baked from rye flour with added berries fragrant herbs and roots. They acquired their modern name in the 13th century, when spices from India became available. Traditionally, black pepper, orange (bitter orange), mint, anise, ginger, cloves and nutmeg were added to the gingerbread. Each locality had its own recipes for gingerbread. The most famous have always been Tula and Korensky (from the Root Desert) gingerbread.

The oldest way to make gingerbread was hand sculpting. Later, cut-out gingerbread baked in molds appeared, and printed ones, on which a pattern was applied using a board. In Pomorye they make kozuli - richly decorated and painted fancy-shaped gingerbread.

The history of the origin of cakes

Cake holiday head! So, paraphrasing a well-known expression, we can briefly characterize our attitude to the cake. After all, if you think about it, then really, what celebration or anniversary is complete without this culinary masterpiece? What kid can imagine their birthday without blowing out the candles on the cake? Fortunately, today's confectioners offer cakes for every taste and color, and for the originals there is an opportunity to order a sweet surprise with the image of the birthday man himself.

Today it is impossible to say with certainty where and who invented the cake. Some culinary historians tend to conclude that the first prototype of the cake originated in Italy. Linguists believe that the word cake itself, translated from Italian, means something ornate and intricate, and associate it with numerous cake decorations from a scattering of various colors, inscriptions and ornaments.

Others adhere to a different theory of the origin of cakes. Everyone knows delicious sweets East, which can make even a sophisticated gourmet bow before their exquisite taste and enchanting aroma. The followers of this idea found out that the ancient culinary specialists of the most mysterious part of the world prepared desserts using milk, honey and sesame seeds. Yes, and in shape they resembled those cakes that we used to see on our tables.

Whatever the opinion about the origin of the first cakes, one cannot but agree with the statement that France is the trendsetter in the world of dessert. It was there, in small coffee shops and cafes, that once appeared, the cake conquered the whole world. It was French chefs and confectioners who for many centuries dictated the trends in serving and decorating this sweet masterpiece. It is not surprising that in this country of love and romance, the most famous titles desserts that still caress our ears: meringue, cream, caramel, jelly and biscuit.

Nevertheless, regardless of who invented the cake, each country has its own traditions and recipes for baking this dish. Cakes are prepared on special occasions, and each of them differs in form and content. A lot of curiosities and interesting facts are connected with cakes. Some of them were even recorded and included in the Guinness Book of Records.

For example, the most tall cake was prepared in the United States of America, Michigan. It towered over the table by more than thirty meters and consisted of a hundred tiers. The heaviest cake was also baked in the USA, only in the state of Alabama. This miracle weighed more than fifty tons. One of the main parts of this masterpiece was ice cream, and its shape resembled the image of the state on a geographical map.

But the longest cake was made by Peruvian chefs. Its length was two hundred and forty-six meters. It was decorated with an abundance of candied fruit and cream roses. Then it was divided into fifteen thousand pieces and treated to all the children of Peru who celebrated their birthday this month.

Russia also did not stay away from sweet records. Most a big cake our confectioners made the most famous department store GUM in Moscow for the birthday. The cake was decorated with a huge amount of jam and marzipans. Its height, which was recorded by invited experts from the administration of the Guinness Book of Records, was three meters, and its weight was three tons.

If you look back several centuries ago, then in Russia the concept of a cake did not exist. From ancient times in Rus' they baked a wedding loaf. Of course, it was not a full-fledged cake, but at the same time it was the most festive and elegant cake. "Bride's pie" was made only in a round shape. This is also due to the fact that our ancestors put a certain meaning into this form. The circle symbolized the sun, which means well-being, health and fertility.

The wedding loaf was richly decorated with various braids, braids and curlicues. Sometimes figures were placed in its center, which denoted the newlyweds: the bride and groom. It was customary to serve the pie at the very end of the celebration; it served as a kind of sign for the guests.

A similar custom of baking a wedding cake existed in Ancient Rome, only there it was crushed over the head of the bride, also putting wishes and parting words to the young into this action.

Today, a wedding cake is a separate and very important component of any confectionery everyday life. More recently, Russian weddings were treated regular cakes. But the custom of specially baking and ordering huge desserts, consisting of several tiers, richly decorated with fruits and cream, came to us from America. And there he got, of course, from the countries of Europe.

It was in London that the first multi-tiered cakes appeared. Such cakes are sometimes imported into the hall where the celebration takes place, on special carts, due to their special fragility and, of course, heavy weight. And the very procedure of cutting off the first piece has been surrounded by a halo of pomposity since the eighteenth century.

Modern cakes are decorated with marzipans, meringues, meringues, chocolate, fruits. The choice and riot of colors of decorative elements is limited only by the imagination and taste of the confectioner.

Have you decided to decorate the cake in an unusual way? And surprise your guests? Make chocolate rose petals. Despite their fragility, they can be easily made by yourself. To do this, dip real rose petals in melted chocolate. When it hardens, carefully remove the resulting chocolate petals and decorate the dessert with them.

In order for your glaze to acquire a bright shade, it can be painted natural dyes. So to give the glaze a pink or rich red hue, add a few drops of beetroot juice. In order to make the glaze yellow or lemon, pour a few tablespoons of orange juice into it. In this case, the icing will turn out not only beautiful, but also tasty.

In order for the glaze to lay on the surface of the product in an even layer, you first need to add a little butter to it.

Often, when cutting cakes, especially large ones, all their beauty is lost. Drawings crack, break, roses fall or are unevenly cut. To avoid such troubles, you can first cut the cake, and then decorate each piece separately.

For true sweet tooth who prefer everything chocolate, including cakes, we can advise:

The easiest and most popular way to decorate a cake with chocolate is to grate it. To do this, you can use absolutely any chocolate, bitter, milk, white or with nuts. The tile is pre-cooled in the refrigerator, and then rubbed on a grater. The resulting chips and sprinkle the cake.

Chocolate lace. This cake decoration looks very impressive and elegant. To make chocolate lace, melt chocolate and use a pastry syringe. Again, you can take any chocolate, but always without various additives, nuts, raisins, etc. Prepare a sheet of waxed paper, create a pattern on it from intricate weaves of lines and patterns. Let cool and dry, and then peel off the paper very carefully. By the way, resourceful housewives advise that if you do not have a culinary syringe, use a regular plastic bag with cut corner.

Chocolate curls. With this decoration, the cake looks more airy and festive. Making such a decoration is also easy. Take a bar of chocolate at room temperature. Compliance with this requirement is very important, the success of the result depends on it. If the chocolate is warm, then the curls simply will not work, and if it is very cold, then they will break, which will also not look so aesthetically pleasing. Next, take a sharp knife and, as it were, plan the edges of the chocolate bar. The longer the edge, the curls will be more ornate.

But back to the history of cakes and tell a little about the origin of such famous creations. culinary arts like Sacher cake and Napoleon cake.

Cake "Sacher"!

This cake was first served at the table of the Austrian king, and was invented or first baked by Franz Sacher. Therefore, the cake got the name of a famous chef in its name. Or the chef became famous for his sweet creation. The story behind this cake is quite funny. Once an Austrian prince and a nobleman respected at court called his subjects and asked: this evening I want to treat my guests with something new and unusual. But, ironically, it was on that day that the chef of the court kitchen fell ill and it so happened that there was simply no one to cook the cake. Many were frightened, only Franz Sacher decided to fulfill the will of the king. The cake consisted of chocolate cakes covered with chocolate icing, and under it was a delicious orange jam. The recipe for this cake, even at that time, was not something secret, but only the young Sacher could cook it so tasty and unusually.

Napoleon cake"

There are several theories about the origin of this delicacy. According to one of them, the Napoleon cake got its name from the city of Naples, where it was prepared. According to another legend, the "Napoleon" cake was specially designed and baked on the occasion of the celebration of the centenary of the victory over Napoleon's troops near Moscow. The best minds of confectioners working at the homes of aristocrats worked on this miracle of cooking. The cake consisted of many the thinnest cakes smeared with sweet cream. The cake became a kind of symbol of Russia's victory over Napoleon.

But this truly heroic cake survived not the best of times. In the post-revolutionary era during the NEP, he began to serve as an appetizer in taverns and low-grade eateries. His appearance was careless, and cutting this cake in the presence of guests was considered simply indecent. Therefore, educated housewives cut it in the kitchen away from prying eyes and only then served it on the table.

In many ways, such a deplorable state of this glorious cake was due to the lack and high cost of products. The cream was prepared using cheap flour, and the technology was violated when baking cakes.

Time passed, customs changed, but the Napoleon cake still remains a favorite. Now the recipe for this delicacy is passed down from generation to generation. And every Russian family has its own special secret on how to make Napoleon cake tender and very tasty.

Interesting facts about desserts

Ø Real gourmets and gourmands of gourmet sweet dishes prefer desserts, which include one ingredient that only wealthy customers can afford. This ingredient is a gem! It is added to the dessert as a decoration and a sign of the quality of the served dish. A variety of desserts in the world can boast of such a "zest".

The cost of such a dessert can reach several thousand dollars!

According to people who have tried this dessert, the diamonds that make up the dessert serve not only as an excellent and original decoration, but also give the dessert refined taste and even flavor!

Ø When ordering a strawberry dessert at the old Arnaud's restaurant in New Orleans, do not forget to look at the price tag: on a special order for $ 1.4 million, the chef of the establishment will cook for you signature dish- strawberries marinated in port wine with mint and cream, adorned with a gold ring with a pink diamond weighing 5 carats, which belonged to the prominent British financier Sir Ernest Cassel. You will be offered to taste this splendor accompanied by live jazz in a private room inside the restaurant or on the balcony overlooking the famous Bourbon Street.

Ø Restaurant Wine3, located in one of the resorts of Sri Lanka, has been trying to ruin its visitors for 14.5 thousand dollars for a year now, for which they offer The Fortress Stilt Fisherman Indulgence, a luxurious dessert. The dish consists of an Italian cassata ( Neapolitan view ice cream with lollipops, dried fruits and nuts) from golden leaf with Irish cream flavor. Mango, pomegranate and sabayon with the addition of champagne are located inside a fragile structure imitating a fishing net, and a chocolate structure with a fisherman sitting over a large aquamarine joined the cake.

Ø World-famous chef Pierre Herme creates the most amazing macaroons, the cost of which is more than 7.5 thousand dollars. The composition of cookies, in addition to the traditional chocolate ganache, the chef adds rare seasonings and additives such as fleur de sel and balsamic vinegar, thanks to which the dessert acquires a refined and unusual taste.

Ø "Sultan's Golden Pie" is a delicacy that is not so dramatically expensive, but it promises to pamper your receptors no worse than previous desserts. Crafted within 72 hours, the cake is a brick of edible 24-carat gold that hides juicy apricots, pears, quince, figs marinated in Jamaican rum and finely chopped black truffles. The dessert is served in a custom-made sterling silver box with a gold seal. Price - 1 thousand dollars.

Ø Italian restaurant Bangkok's Lebua Hotel will indulge you with a mix of delicacies: sherbet from Louis Roederer Cristal Brut 2000, edible gold leaves, a small glass of creme brulee and Perigord truffles, chocolate strawberry mousse and a piece of amazing chocolate pie. Feel the heavenly sweetness of the dessert is offered in contrast with a glass of Moyet Tres Vieille Grande Champagne no. 7. Cost - $640.

Ø Madeleine Truffle chocolate balls from the American company Knipschildt Chocolatier cost $250 each and consist of french chocolate"Valrona" and fresh cream, beaten for 24 hours with vanilla chips and pure truffle oil, dipped in chocolate and cocoa powder. The process of creating sweets takes a lot of time and effort, so they are prepared only to order and served in a silver box with a personal note from the confectioner Fritz Knipschildt.

Ø Chef Mark Guibert at the Lindeth Howe Hotel country house, created the most expensive dessert in the world. They became chocolate pudding with champagne jelly and expensive cookies, embellished with pieces of gold and a 2-carat diamond.

The $34,000 pudding looks like a big golden Faberge egg. It is made from 4 the best varieties Belgian chocolate and must be ordered 3 weeks in advance so that the chef has time to prepare the sweetness in the best possible way.

Ø In honor of the famous ballerina Anna Pavlova, who toured Australia in 1926, a dessert was named - meringue cake with fresh fruit. Exact time and the place where the dessert was invented has not been established and is the subject of a protracted dispute between New Zealanders and Australians.

The right dessert recipes

The main purpose of the dessert is to complete the meal, and not to completely fill the stomach, but to smooth out the effect of all previous dishes. At present, the true historical meaning of this word is being distorted. The French understood dessert light dish, airy, came up with recipes for desserts that have a refreshing, invigorating effect.

That is why, in a true French sense, the category of desserts includes fresh berries, varied according to your taste, jelly color, fresh fruits, freshly squeezed juices. The taste of desserts made from these products is slightly sour, but not too sweet. Modern recipes real desserts take into account this feature.

Variety of dessert recipes

Types of desserts in modern and traditional cooking there are a large number. But all dessert recipes can be divided into several large categories:

Cold: The temperature of these desserts is quite low.

Hot: desserts with high temperature. This group includes beverages such as tea, cocoa, coffee, coffee drinks. Their advantage is that they have a positive effect in several directions: they speed up the passage of food through the digestive tract, energize, and improve mood.

Features of the dessert table and dessert recipes from different countries

In order to competently arrange a table for dessert, it must be prepared either separately from the main table with dishes, or first remove all the dishes, all remaining products from the main table. Most often, alcoholic drinks are served with dessert, such as semi-sweet or sweet wine, liquor, but this is not a strict rule. In addition, for the dessert table, all fruits served should be placed in large vases. If dessert recipes do not involve fruits (for example, jelly), then each person uses their own dessert dishes, designed for one serving. Another option for serving the dish is a large plate designed for all guests.

In different countries of the world, dessert recipes are diverse and original. Therefore, desserts from Italy, Greece and other countries are often prepared.

How to choose the right dessert recipes?

There is no exact answer to this question, but some recommendations can be given. Firstly, the selected dishes must be acceptable to all family members, that is, before cooking, you must carefully study the ingredients that make up the composition.

With all its diversity, conventionally dessert recipes can be divided into three main types:

)polyingredient;

)complex in texture.

Mono-ingredient dishes usually consist of one main fruit, which is baked or chopped in a fancy way. It is served with a side dish in the form of mint, flowers or a special soft sauce with ice cream. On the Delicious.ru culinary portal, you can find recipes for such desserts in this section.

Poly-ingredient dishes are already more difficult to prepare, since they consist of two or more components, which must necessarily be combined with each other. It can be a cocktail glass filled with fruit salad or ice cream prepared with my own hands. Delicious and easy recipes desserts for children can also be beautifully varied festive table, making up multi-tiered compositions from fruits and ice cream.

Texture dishes mean more than just laying out ready ingredients as a garnish and decoration. They can also be served with pastries or fancy iced 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.

Dessert recipes

Ø Pickled fruit sweets

Ingredients:

o Fresh pears - 4 pieces.

o Fresh apples ( sweet variety) - 2 pieces.

o Granulated sugar - 1 cup.

o Citric acid - 1 teaspoon.

o Peppercorns - 10 peas.

o Carnation (buds) - 5 pieces.

o Filtered water - 1 glass (200 ml).

Cooking:

Pour water into a small saucepan, add sugar, citric acid, pepper and cloves.

Bring the marinade to a boil, reduce the flame, place the pears, previously cut into slices, into the pan.

Boil for three minutes, put the pears in a small jar, add slices of sweet apples, pour the marinade until the slices are completely immersed.

Leave fruit to cool completely. Then take the slices out of the marinade. Melt a bar of dark chocolate in a water bath.

Using a fork, dip each piece into melted chocolate and place on a parchment paper-lined table.

Place the "fruit candies" in the refrigerator to set the chocolate.

Ø Winter dessert "Snowballs"

Ingredients:

o Fresh milk - 375 ml.

o Chicken egg - 2 pcs.

o Granulated sugar - 2 tablespoons.

o Vanilla sugar - 1 teaspoon.

Cooking:

Separate whites from yolks. Whip egg whites thoroughly until stiff peaks enamelware do not use!). Add 1 tablespoon of sugar to the whipped proteins, mix for a short time until the sugar crystals dissolve.

IN separate saucepan heat milk to a boil, dissolve vanilla sugar in it (a teaspoon). Reduce the fire to a minimum. Using a teaspoon, form a lump of protein foam, which is lowered into hot milk. Milk can contain no more than three or four lumps. "Snowballs" should increase in size. Carefully remove the finished lumps to a plate. At the same time, their volume will decrease slightly. Thus, it is necessary to use all the whipped proteins.

To prepare the sauce you will need: mix the remaining yolks with sugar. Add two tablespoons of milk from the refrigerator. Stir. Add the resulting mixture to the hot milk that remains on the stove, boil. Put the snowballs in bowls or other dishes, pour the sauce over the "snowballs" in a thin stream.

Before use, it is necessary to cool the dish in the refrigerator for at least 120 minutes.

Ø Glazed curds

Ingredients:

o 500 g cottage cheese (rustic crumbly)

o 100 g sour cream

o 2 eggs

o 1 tablespoon semolina

o 0.5 cup sugar

o vanilla

o 100 g chocolate for glaze

For filler:

o 2 tablespoons cocoa (nuts, raisins, candied fruit, chocolate)

Cooking:

Mix cottage cheese, sour cream, eggs, semolina, sugar, vanilla.

Grind everything with a blender to get a homogeneous mass.

Add filler to this mixture (to taste).

Cover the form with foil and lay out the prepared curd mass.

Smooth out the surface of the curd mass.

Place this mold in another mold that is larger and has high sides.

IN big shape pour water up to half the height of the form with the curd mass.

Place the molds in the oven and bake the curd mass for 30 minutes at 160°C.

Remove the molds from the oven, cool, and then place in freezer for 30-40 minutes.

Carefully turn the cooled curd mass onto a board, free from foil.

Dip the knife in hot water and cut into sticks, the size of which should correspond to the size of classic glazed curds.

Melt the chocolate in a water bath and carefully pour it over the prepared sticks

dessert salad

Ingredients:

o 4 large oranges

o 4 apples

o 1 cup cranberries

o 1 large bunch of white grapes

o 300 g chicken ham

For sauce:

o 100 g soft goat cheese

o 100 ml cream

o 2 lemons

o 3 tablespoons lemon juice

o 1 teaspoon poppy

Carefully cut the oranges in a zigzag pattern into two halves. Separate the fruit pulp from the peel with a spoon. Divide the orange into slices and cut into small cubes.

Wash the apples, choose the core with stones, cut the apples into small cubes too.

Wash cranberries, put on a sieve, let drain.

Wash the grapes, separate the berries from the branches. Dry the berries.

Cut ham into cubes

Mix prepared apples, orange pulp, grapes, cranberries and ham in a bowl.

Arrange the salad in bowls of orange halves.

Prepare the sauce. To do this, mix goat cheese and cream in a blender. Add rubbed on fine grater zest of two lemons, lemon juice and poppy seeds.

Dress the salad with the resulting sauce and garnish with a sprig of parsley.

Ø Sweets "Raffaello" homemade

Ingredients:

o Butter - 0.5 packs.

o Creamy waffles (with filling) - 1 pack.

o Coconut shavings.

o Condensed milk - 0.5 cans.

o Almonds (whole) - 100 gr.

o Vanilla sugar.

Cooking:

Soften the butter (do not melt!).

Add sugar (a pinch), coconut flakes (2 tablespoons), condensed milk to the butter, beat thoroughly with a mixer.

Put the resulting cream in the refrigerator, keep there for about five hours.

Wafers need to be finely chopped.

Take the frozen cream out of the refrigerator.

Make small balls from the cream, place one almond nut inside each ball.

Roll the balls in the waffle crumbs, then in the coconut.

Put the prepared sweets in the refrigerator to harden.

Serve candies directly from the refrigerator.

Ø Revan

Ingredients:

To prepare the dough you will need:

o 100 g flour

o 100 g granulated sugar

o 100 g semolina

o 5 eggs

To prepare the syrup you need:

o 300 ml water

o 300 g sugar

o 5 tablespoons cranberries

o vanilla sugar

Cooking:

1. Separate the yolks from the proteins, add sugar, warm water and beat everything with a mixer until a fluffy, porous mass.

Add separately beaten egg whites and, gradually continuing to beat, flour and semolina.

Pour the resulting mass into a baking sheet lined with oiled parchment for baking, and place in the oven for 10-15 minutes. The oven must not be opened until the end of baking, as the product will settle.

Cool the finished revana, cut into squares. Cut the squares diagonally, pour warm syrup over.

When the revana is soaked in syrup, serve.

Syrup preparation:

1. Rub cranberries through a strainer. Set aside the resulting juice with pulp for a while.

Pour the squeezes remaining on the strainer hot water, bring to a boil and strain through a strainer.

Dissolve sugar in the resulting broth and bring to a boil. Boil for 1-2 minutes, removing the foam, then cool to 40-50°C and mix with cranberry juice.

Ø Sweets a la "Snickers"

Ingredients:

o 300 g dry cream,

o 3 tbsp cocoa powder

o 50 g softened butter,

o 0.5 cup milk or cream

o 400 g of any nuts,

o 1 cup of sugar.

First you need to mix milk, sugar and cocoa. Then put the resulting mixture to heat up on the fire. You need to stir it all the time so that it does not burn. Wait until it boils, then remove from heat, put the butter, previously softened and nuts. Mix well, adding dry cream little by little. When the mixture becomes solid, knead it with your hands. It should be a fairly thick mass.

Put cling film on a dish and pour dry cream. From the resulting mixture, make small balls that put on a dish. If the balls are difficult to roll, you just need to moisten your hands a little with water - the dough will not stick, and the balls will turn out perfect shape. After you make all the sweets, you need to cover them with cling film and put them in the refrigerator for a couple of hours.

Ø Peanut ice cream

Ingredients:

o Peanut butter - 4-5 tablespoons

o Sugar - 2 tablespoons (or to taste)

o Milk - 50-100 ml

o Ice cubes (from 0.25-0.3 liters of water)

Instructions:

This dessert should not be too sweet, rather just barely, then the taste will be very delicate. While in itself peanut butter I don’t like it, in ice cream its taste sounds different, very tasty!

In a blender, put ice, peanut butter, sugar, milk.

Beat everything until you get a homogeneous mass.

3. If the ice does not break, add some milk to make it melt a little.

Ø Frozen berry dessert

Ingredients:

For 4 servings:

o 500g mixed frozen berries of your choice

o 500 gr natural yogurt or non-sour sour cream

o 3 tbsp powdered sugar

Instructions:

Very simple, almost nothing is needed, except for a lot of time so that everything can be frozen qualitatively.

Defrost the berries for 10 minutes at room temperature.

Place the yoghurt, powdered sugar and berries in a food processor and blend for a long time until smooth. Transfer to a freezer-safe container and freeze for 5 hours or overnight if possible.

Serve in glass goblets with cookies, scoop into glasses with a round ice cream scoop.

Ø Carrot ice cream with mascarone

Ingredients:

For 4-6 servings:

o 2 tbsp raisins (optional)

o 450 g carrots

o 250 g mascarpone cheese (see below)

o 100 ml whole milk

Instructions:

Children will never notice the vegetables in this sweet and delicious dessert.

Place the raisins in a small bowl and cover with boiling water. Leave for 10-15 minutes until the raisins swell.

Peel and finely chop the carrots. Steam for 10 minutes until soft.

shift boiled carrots into a blender and puree. Transfer to a bowl and let cool.

Add mascarpone and milk, beat with a whisk until smooth.

If using dried fruit, drain and add to carrots.

Transfer the ice cream to the ice cream maker and turn it on - this will take about 20 minutes. Transfer to a container and place in the freezer.

On a note:MASCARPONE - Italian fresh white cheese type milk curd from whole cow's milk with cream, about half consists of fat (Milan). It is oily and soft in texture, reminiscent of the density soft butter. Mascarpone has a delicate taste and is ideal for preparing various dishes, such as this famous dessert like tiramisu.

Conclusion

Sweet food and drinks are a traditional addition to any menu. Lunches certainly end with them, they are the decoration and completion of the festive table. They are tasty, very nutritious, cause a feeling of fullness, enhance the activity of the digestive glands and help improve digestion.<#"justify">List of information sources

” from the Latin language is translated as “prepared drug”. In the 16th century, candied fruits were sold in pharmacies for medicinal purposes. Currently, the term refers to a wider range of confectionery.

• WITH German language marmalade is translated as "jam". Marmalade appeared in Europe after the Crusades to Asia. It is Asia that is the birthplace of these sweets. Marmalade is considered one of the most healthy sweets which contains pectin. Pectin reduces the risk of cholesterol disease, has a good effect on the skin and does not contain fat.
• Most any word for the sweet tooth "chocolate" comes from the Aztec word for "bitter water". Initially, they only drank chocolate.
• In Bavaria, beer-filled sweets are preferred, and in France, cheese sweets. Each country has its own sweets, which differ in taste and ingredients. Sweets are not always sweet, as it turns out, and many are prepared without added sugar.
• Japanese students take Kit Kat chocolates with them to exams as talismans. This is due to the fact that "Kit Kat" is consonant with "Kitto Katsu" ("definitely win").
• Finnish sweets are considered to be the most unusual sweets in the world. The Finns cook them sour, salty for beer - the tastes are different, but sweets without sugar.
• The Chupa Chups logo was designed by Salvador Dali. It remained virtually unchanged and has survived to this day.

• “Chocolate from me” is the best way to win over a person. For example, American psychologists say that whoever treats “necessary” colleagues more often climbs faster. career ladder than their opponents.
• In Switzerland, not only expensive watches, but also sweets. For example, sweets in edible wrappers, which are covered with real gold threads. Such a piece of confectionery will cost $ 100.
• The very first chocolate candy is paraline. It was first prepared by a chef for a foreign ambassador and is now one of the most famous and popular sweets in Switzerland and Germany.
• During the Christmas holidays, the French eat about 36,000 tons of candy.
• Dark and bitter chocolate are the healthiest. A small daily intake of dark chocolate will protect against the effects sun rays and prevent premature skin aging. Dark chocolate improves blood flow and reduces the risk of blood clots.
• It is recommended to eat dark chocolate, not milk and white. It is important not to overeat, optimally - 30-50 grams per day.
• July 11 World Chocolate Day. All the sweet tooth stock up on sweets and celebrate.
• coffee sweets increase mental and physical activity, increase reaction time and reduce fatigue and drowsiness.
• British scientists have proven that eating dark chocolate prevents premature aging, and dark chocolate very useful for losing weight. It reduces cravings for salty and sweet. 100 grams of dark chocolate can satisfy hunger and reduce appetite.

Dessert is a sweet dish served after the main (and not the main one), at the end of the meal.

The term is borrowed from fr. dessert, from fr. desservir, which translates as "clear the table".

Usually sweet (like cake or ice cream), but there are also savory fruit and/or nut desserts without added sugar/honey. In addition, not all sweet dishes are desserts, for example, in Chinese cuisine there are sweet meat dishes (for example, pork with pineapples) that are not desserts. In China, there are also sweets with pepper and ginger instead of sugar. Native Americans, before the arrival of Europeans, made chocolate with pepper and spices instead of sugar. Dessert may consist of cheeses, pies, etc. Even in Russian cuisine, there are unsweetened desserts - for example, black caviar. Cheese is considered a classic French dessert.

Dessert is pastries: cakes, cookies, waffles, muffins, pies; various types of sweets, marshmallows, whipped cream dishes; sweet fruit and berry mixtures (the so-called fruit salads); juices, soda waters, compotes, kissels; 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); special dessert wines - in a word, everything that can be served for the "third".

By 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 a dessert fork.

With all its diversity, conventionally dessert recipes can be divided into three main types:

) monoingredient;

) polyingredient;

) complex in texture.

Mono-ingredient dishes usually consist of one main fruit, which is baked or chopped in a fancy way. It is served with a side dish in the form of mint, flowers or a special soft sauce with ice cream. On the Delicious.ru culinary portal, you can find recipes for such desserts in this section.

Poly-ingredient dishes are already more difficult to prepare, since they consist of two or more components, which must necessarily be combined with each other. It can be a cocktail glass filled with fruit salad or ice cream made by one's own hands. Delicious and easy dessert recipes for children can also beautifully diversify the festive table by making multi-tiered compositions of fruits and ice cream.

Texture dishes are not only about laying out ready-made ingredients as a garnish and decoration. They can also be served with pastries or fancy iced 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.

The right dessert recipes

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

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

Variety of dessert recipes

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

Cold: The temperature of these desserts is quite low.

Hot: Desserts with a high temperature. This group includes drinks such as tea, cocoa, coffee, coffee drinks. Their advantage is that they have a positive effect in several directions: they speed up the passage of food through the digestive tract, energize, and improve mood.

Interesting facts about desserts

• Real gourmets and gourmands of gourmet sweet dishes prefer desserts, which include one ingredient that only wealthy customers can afford. This ingredient is a gem! It is added to the dessert as a decoration and a sign of the quality of the served dish. A variety of desserts in the world can boast of such a "zest".
• The cost of such a dessert can reach several thousand dollars!
• According to people who have tried this dessert, the diamonds that make up the dessert serve not only as an excellent and original decoration, but also give the dessert an exquisite taste and even aroma!
• When ordering strawberry dessert at the vintage Arnaud's restaurant in New Orleans, don't forget to take a look at the price tag: on a special order for $1.4 million, the restaurant's chef will prepare a signature dish for you - strawberries marinated in port wine with mint and cream, decorated with a gold ring with rose a 5-carat diamond owned by prominent British financier Sir Ernest Cassel. You will be offered to taste this splendor accompanied by live jazz in a private room inside the restaurant or on the balcony overlooking the famous Bourbon Street.
• Restaurant Wine3, located in one of the resorts of Sri Lanka, has been trying to ruin its visitors for 14.5 thousand dollars for a year now, for which they offer The Fortress Stilt Fisherman Indulgence, a luxurious dessert. The dish consists of Italian cassata (a Neapolitan type of ice cream with lollipops, dried fruits and nuts) made of golden leaf with Irish cream flavor. Mango, pomegranate and sabayon with the addition of champagne are located inside a fragile structure imitating a fishing net, and a chocolate structure with a fisherman sitting over a large aquamarine joined the cake.
• World-famous chef Pierre Herme creates the most amazing macaroons, the cost of which is more than 7.5 thousand dollars. In addition to the traditional chocolate ganache, the chef adds rare spices and additives, such as fleur de sel and balsamic vinegar, to the composition of the cookies, thanks to which the dessert acquires a refined and unusual taste.
• Sultan's Golden Pie is not so dramatically expensive, but it promises to pamper your taste buds no worse than previous desserts. Crafted within 72 hours, the cake is a brick of edible 24-carat gold that hides juicy apricots, pears, quince, figs marinated in Jamaican rum and finely chopped black truffles. The dessert is served in a custom-made sterling silver box with a gold seal. The price is 1 thousand dollars.
• Bangkok's Lebua Hotel's Italian restaurant indulges in a mix of delicacies: sherbet from Louis Roederer Cristal Brut 2000, edible gold leaves, a small glass of creme brulee and Perigord truffles, chocolate strawberry mousse and a slice of delicious chocolate cake. To feel the heavenly sweetness of the dessert is offered in contrast with a glass of Moyet Tres Vieille Grande Champagne No. 7. Cost - $640.
• Madeleine Truffle chocolate balls from Knipschildt Chocolatier, an American company, cost $250 each and consist of French Valrona chocolate and fresh cream, beaten for 24 hours with vanilla chips and pure truffle oil, dipped in chocolate and cocoa powder. The process of creating sweets takes a lot of time and effort, so they are prepared only to order and served in a silver box with a personal note from the confectioner Fritz Knipschildt.
• Chef Marc Guibert of the Lindeth Howe Country House has created the world's most expensive dessert. They became a chocolate pudding with champagne jelly and expensive cookies, decorated with pieces of gold and a 2-carat diamond.
• The $34,000 pudding looks like a big golden Faberge egg. It is made from 4 of the best Belgian chocolates and must be ordered 3 weeks in advance so that the chef has time to prepare the sweetness in the best possible way.
• In honor of the famous ballerina Anna Pavlova, who toured Australia in 1926, a dessert was named - meringue cake with fresh fruit. The exact time and place of the invention of the dessert has not been established and is the subject of a protracted dispute between New Zealanders and Australians.

Do you want to learn a lot of interesting things about sweets? Which candy went to space and returned to earth, and which candy is the biggest? These and other amazing facts about candy - in our article "10 amazing facts about candy".

Good old oatmeal cookies - well, who knows. This taste is familiar to almost everyone who was born in the USSR, and even now this type of cookie is known to modern gourmets. However, few people know about the amazing facts about him:

Black sweets with a spicy taste of anise are both a delicacy and medicine from licorice. Find out what they are made of and the most popular species in five facts.

Water is an important source of energy for the body. It enriches the cells with oxygen and renews them daily, preventing obesity. It is believed that daily you need to drink at least 2 liters of fluid. In addition to pure water, scientists also advised to include in the diet a few more drinks rich in vitamins and nutrients.

We bring to your attention a number of interesting and little known facts about sweets from all over the world!

Marzipan is a mixture of almonds ground to a powder with powdered sugar in the form of an elastic paste. Marzipan candies and decorations can be colored or glazed (sugar, chocolate and lemon glaze), or left unglazed.

Do not believe that eating sweets is harmful. There are sweets that are very useful. Of course, in a reasonable amount.

After all, it's true that sweet men are very rare. If you offer a woman to choose her favorite food, she will most likely take a chocolate bar, a piece of cake, fruit. And the man? He will put meat, sausage or sausages on a plate. Scientists have proven that female body sweets are often just necessary, this is due to the effect of the sex hormones estrogens on brain tissue and blood sugar levels.

Chocolate in the life of mankind appeared a very long time ago, about 3000 years ago. Then the Maya civilization laid the foundation for the cultivation of the cocoa tree and the production of chocolate, which at that time had the name " kakawa". A bitter and fragrant drink made from crushed and heated cocoa beans mixed with water was called the drink of the gods.

Delicacies in Japan are not only sweets and pastries, but fruits and nuts. The Japanese learned about cooked sweets only at the end of the 8th century, after the appearance on the tables of Chinese court confectionery, which were made from a mixture of glutinous rice and wheat flour.