by the end of the slide you will get an idea about on the topic hot and cold dessert and a short description on each

1. HOT AND COLD DESSERTS
• Desert are usually sweet food served a the final course of a
meal
• The presentation of desert changes with the style of service

2. on the basis of serving temperature desert are as classified:
DESERT
HOT
COLD FROZEN
FRUIT BASED
SOUFFLE
DEEP-FRIED
TARTS AND PIES
PANCAKES AND CREPES
HOT PUDDING
LAMINATED
FRUIT BASED
CUSTARD AND CREAM
BASED
COLD PUDDINGS
JELLIES
MERINGUES
TARTS AND PIES
ICE CREAM
ICE CREAM
FROZEN YOGHURTS
PARFAITS
SORBETS
GELATOS
GRANITE

3. HOT DESERTS
• PUDDINGS
It is a desert that is made with milk and sugar and contains starch as
a thickening agent
types: milk pudding
baked egg custard
sponge pudding

4. • SOUFFLES
Souffle is a baked egg-dish, which are always served as an individual
portion in a special mould called ramekin, which is usually of ceramic.
Served immediately as the volume of the desert created by the eggs
tends to collapse
Souffle has three components:
Base: starch base
Flavouring: chocolate, vanilla, lemon and cheese
Eggs: helps the souffle to rise
Basic rule for souffle must contains around 80% of the base and 20%
of French meringue

5. • DEEP-FRIED DESERTS
These desert are served deep-fried
Becomes brown quickly because of caramelization of sugar
Types: Beignets
Choux fritters
Helado fritters
Oriental desserts

6. • TARTS AND PIES
Tarts are baked like shells and then cooked fillings are added to them.
Pies are tarts that are covered on top with another piece of crust
All tart and pie have following components:
Base
Filling
Toppings
Fillings for pies and tarts can be starch based, custard based, puree
based, nut pastes, sugar, cake batters

7. • CREPES AND PANCAKES
Crepe refers to a product prepared by pouring the batter into a pan
and pouring the excess to create a thin crepe. Pancakes are poured
thick on a griddle and cooked on both the sides
The mixture should be free of lumps, should have a consistency of
cream
Served hot and can be garnished and topped with sauces and nuts

8. • LAMINATED PASTRIES
Laminated pastries such as puff pastry and phyllo pastry are
commonly used to prepare varieties of hot deserts
Some of the commonly made hot desserts using laminated pastries
are:
Eccles
Turnovers
Lebanese baklava
Strudel
Tarte tatin

9. • FRUIT-BASED HOT DESSERTS
Many fruits are also served as hot deserts
Fruits such as Japanese melon, peaches and pineapple are grilled on
hot plates and served with ice creams
Types: Baked
Compote
Flambeed fruits

10. COLD DESSERTS
• COLD PUDDINGS
 same as hot pudding, the only difference is that these are served
cold
All hot pudding can be served cold, however all cold pudding cannot
be served hot
Types: Blancmange
Flummery
Rice conde
Fruit custard

11. • FRUIT-BASED COLD DESSERTS
These are favorite amongst people who are health conscious
They can be cut into fancy shapes and arranged to be served as a
fruit platter
Commonly fruit-based desserts are:
Fruit platter
Fruit salad
Compotes or poached fruits

12. • CUSTARD AND CREAM-BASED DESSERTS
Custard are generally a mixture of milk, sugar and eggs heated over a
double boiler or hot water bath so that the egg thicken the mixture.
This basic custard is known as Bavarian cream or crème anglaise
Thickening of a baked egg custard depends on the coagulation of egg
protein
 common cream-based desserts are:
Bavarois
Mousse
Charlotte
Souffle
Fools

13. • TARTS, PIES AND FLANS
Can be served as hot or cold
Some classical tarts, pies and flans are:
Lemon tart
Fruit tart
Bakewell tart
Cherry clafouti
Baked custard flan
Chocolate tart

14. • JELLIES
Sweet jellies are made with liquer, a desert wine or fruit juice
combined with sugar and gelatine
It can be mixed with diced and chopped fruits or herbs to make
attractive combination
Rarely used as desert these days, but used as attractive garnish

15. • SPONGES AND YEAST-LEAVENED DESSERTS
Some of the common sponge and yeast-leavened desserts are:
Fruit triffle
Zaccotto
Tiramisu
Baba au rhum

16. • MERINGUES
 meringues are prepared by whipping egg whites with a pinch of salt
and sugar
It is used in variety of ways. Cake be used as a base for cake and
pastries as well as for garnish and decorations
It is of three types:
French meringues
Swiss meringues
Italian meringues

17. FROZEN DESSERTS-THESE ARE DESSERTS MADE BY FREEZING
LIQUID, SEMI SOLID OR EVEN SOLIDS
• ICE CREAM
a soft, sweet frozen food made with milk and cream and typically
flavoured with vanilla, chocolate…….
The different types of ice cream are:
French ice cream
American ice cream
Ice milk

18. • FROZEN YOGHURT
This ice cream can be made in French, American and ice milk style
It contains yoghurt in addition to milk and cream
The recipes are adjusted for milk and cream when yoghurt is added

19. • PARFAIT
A rich cold dessert made with whipped cream, eggs and fruits
The mixture are frozen in tall moulds, which can be demoulded at
the time of service
It can be flavoured with a range of ingredients and flavours

20. • SORBET
Sorbet is a type of frozen desert made from sugar-sweetend water
with flavouring typically fruit juice, fruit puree….
Generally made with citrus fruits
It is used as one of the course in the French classical menu and are
usually served in the middle of the meal as it aids in digestion as well
as cleanse the mouth for other courses
Mango sorbet on slices of kiwi with
chocolate decoration.

21. • GELATO
Italian version of ice cream
It is generally made with very low fat content using milk and no dairy
cream
Fruit-gelati Is made by combining fruit puree, sugar, stabilizers, and
cream and churned until smooth
Since the gelati are made without cream and fat and other
emulsifiers and stabilizers, so the resulting product does not have too
much of overrun

22. • GRANITE
 Garnitas is a semi frozen dessert made from sugar, water and various
flavourings
Italian frozen desert
Granitas have low concentration of sugar. This is so because large
crystal formation
Granitas are called shaved ice in english

23. OTHER TYPES OF FROZEN DESSERTS
• BOMBE
Classical desert made in a spherical-shaped dome mould with frozen
desserts such as ice creams or sorbets and parfaits

24. • FROZEN MOUSSES AND SOUFFLES
These are French classical desserts that are served chilled or is used
as a filling for various cakes and pastries

25. • ICED CHARLOTTES (charlottes glaces)
These are made in spherical dome shaped mould lined with sponge
or slices of the swiss roll pastry which is then filled with custard or
cream based desserts.

26. • ICED GATEAUX (tortes glaces)
These are basically ice cream cake, which are lined with a layer of
sponge, and filled with 3cm thick layers of ice cream and finally
covered with a layer of sponge

27. • BAKED ALASKA
These are made by layering sponge cake and ice cream covered with
a meringue, which is then cooked in oven for a very short time
It is made by layering three different kinds of ice creams and sorbets
lined with a layer of sponge.
It can also be prepared by layering the mould with ice cream and
filling it with a mixture of Italian meringue, whipped cream and
candied nuts

28. • CASSATA
It is made by layering three different kinds of ice creams and sorbets
lined with a layer of sponge.
It can also be prepared by layering the mould with ice cream and
filling it with a mixture of Italian meringue, whipped cream and
candied nuts

29. • SANDAES AND COUPES
Assorted ice creams and sorbets are combined in small cups known
as coupes
Sundaes are prepared in shallow dishes by layering sorbet or ice
cream and is decorated with fresh fruits, whipped cream, fruits and
nuts
classical coupes and sundaes:
Arlesienne
Black forest
Peach melba
Jacques
Sundae with raspberry sauce, Chantilly
cream and nuts.

30. STORAGE AND SERVICE OF FROZEN DESSERTS
Ice cream and sorbet should be stored at a temperature between -
18*c and -20*c
Serving temperature should be around -10*c to -11*c

31. PRESENTATION OF DESSERTS
• SALIENT FEATURES OF PRESENTING DESSERTS
Visual appeal
Balance and harmony
Components of the dessert
Easy to eat and serve
Easy to prepare
Fresh and seasonal
Classical and contemporary

32. • TIPS FOR PRESENTING PRE-PLATED DESSERTS
Keep the presentation simple
Use the particular as the visual focus on the plate
Garnish with a combination of fresh ingredients
Use natural products

33. BUFFET DESSERTS
Buffet desserts always have variety of textures and flavours
A good and balanced buffet will have a balance in colour, taste,
texture and flavour
In buffet there should be different types of desserts such as souffles,
mousses, pastries, eggless, sugar free, cheesecake based as well as
quite handful of regional desserts

34. THANK YOU
COMPILED BY
CHEF MOHD ABDULLAH
ALUMNI IHM HAJIPUR
BIBLIOGRAPHY
1. BALI PS. “HOT AND COLD DESSERTS.”THEORY OF BAKERY AND PATISSERIE, OXFORD
UNIVERSITY PRESS,2018,pp. 166-197
2. ON BAKING- A TEXTBOOK FOR BAKING AND PASTRY