The sweet dish served after the main one is dessert. As a rule, it is considered sweet, but there are also unsweetened desserts from various fruits or nuts. They are prepared in various countries of the world and served in absolutely all restaurants. Today's dessert in the restaurant should have a phenomenal formula, an elegant demonstration and a perfect bouquet. The most amazing and non-standard dishes that shock the guests of the restaurants are created by true confectioners and culinary gurus.
Selected Desserts of the World
Banoffey (England) - a coulibia made from bananas, cream, and in some cases chocolate or coffee.
Tarta de Santiago (Spain) - caramel cake "Santiago". A specific distinguishing feature of this unrivaled pie is the imprint of the Santiago cross on its plane.
Dragon beard (China) - a snow-white cocoon made of sugar threads and gracefully envelops a mixture of sesame, molasses and peanuts.
Brigadeiro (Brazil) - from concentrated milk, butter and chocolate.
Waffles (Belgium) - light with a crispy crust and a light golden hue. Their distinctive feature is crispy edges and a tender middle. Perfect with ice cream, cream, fruit, honey and melted chocolate.
Gulab Jamun (India) - a round pie soaked in sugar syrup. It is something like a biscuit, but, in fact, it is Indian cheese Panir, rolled into balls.
Dadar Gulunge (Indonesia) - A greenish pancake made from pandanus leaves, which is rolled out and then stuffed with coconut sugar.
Gelato (Italy) - incredibly delicious hand-made ice cream.
Sacher (Austria) - the cake was invented in 1832 by the Austrian Franz Sacher. It is decorated with a branded triangular chocolate medal, and the recipe is still known only at the Sacher Hotel in Vienna.
Crème brûlée (France) - a pleasant creamy cream is hidden under a layer of hard crunchy caramel.
Cookie (South Africa) - delicious fried mini-cakes soaked in cool sugar syrup.
Poppy seed roll (Poland) - a gentle soft mass, a crispy crust and a large amount of poppy-almond filling with raisins.
Mochi (Japan) - made from sticky rice crushed into a paste.
Picaroni (Peru) - mini cakes from sweet potato, anise and zucchini.
Princess (Sweden) - a graceful cake is made on the basis of a biscuit, with fluffy cream.
Skyr (Iceland) - something similar to soft cheese, has a very creamy taste, practically does not contain fat, but it contains a lot of protein. Served with berries.
Um Ali (Egypt) - cereal pudding soaked in milk or cream, garnished with nuts and raisins. Prepared from puff pastry.
Black forest (Germany) - chocolate cake of 3 cakes.
Fashionable and breathtaking third courses
"Brain Takeaway" - served at The Mad Cook restaurant in Moscow. One of the crazy inventions of the ingenious Maxim Volkov. Even the name itself clearly reflects the essence and configuration of the treat. The dish is placed in a glass skull and, in order to try it, you need to pick it with a long dessert spoon. The cake looks like a cold-made cheesecake.
Globe made of chocolate - a sphere from the chef Alastair Macklin. This is a seven-inch ball designed for 4 people. It is filled with vanilla ice-cream and before moving on to eating it, pour it over the stream with warm decanter chocolate sauce (the upper hemisphere melts). This dish makes a real sensation in the restaurant, and today the chef creates at least 20 balls per night.
Architectural - from the architect Dinara Kasko from Kharkov. She works as a baker and managed to combine two luxurious specialties. In the manufacture of it, she manages to combine delicious pastries with different figures and building structures. Connoisseurs note the excellent balance and beauty of unrealistic goodies.
Es Kampur - frosty treat - unusual ice cream. It is created from crushed ice, which is poured with delicious sweet syrup, and then jackfruit or other outlandish fruits are attached to all this.
Sakotis is an incredibly delicious, Lithuanian cake Sakotis is almost the emblem of the republic, and most travelers directly prefer it as a souvenir or presentation from Lithuania in order to bring joy to their relatives and friends. This, in truth, unique Lithuanian dessert is unique in all respects and primarily because it is preparing this sweet treat on an open fire, as a result of which the taste comes out bright and incomparable. For the manufacture of shakotisa flour, eggs and granulated sugar are mixed, prepared using a stick, twisting it over an open flame and pouring with a mixture.
Crazy Ice - there has long been a method of freezing food for astronauts in liquid nitrogen, only a couple of especially brave and talented chefs found a solution for the latest stages of molecular cuisine and presented guests something similar. Now they are making whipped cream and corn sticks using this technology. Nitrogen itself is sterile and completely non-toxic, and ice cream with its use is absolutely safe to consume.
Eastern quirks
Vagasi (Japan) - traditional Japanese delicacies that are prepared by hand. They say that only these desserts retain the warmth of the hands and a particle of the soul of their creators. They are prepared only from natural ingredients - this is a combination of exclusive tastes, exquisite configurations, colorful colors and aromas.
Green dysentery - in Taipei (the capital of Taiwan) you can come across a rather outlandish establishment called "Progressive bathroom", all dishes are served in cups in the form of a restroom, and the dessert in the restaurant in the form of waste products fits very organically into the concept of the institution. In fact, the components of these dishes are completely standard. This dish is based on ice cream with kiwi sauce or a variant with "blood" painted with strawberry syrup.
Interesting summer desserts in the restaurants of the capital
The endless resource of inspiration for star confectioners comes with the onset of summer. Still, “improvised resources” in the form of grass leaves, flowers and berries provide the effect “as in the picture”. In addition, they are so fragrant and appetizing that other ingredients in order to whet appetite are simply not needed. Metropolitan restaurants offer simple and refreshing desserts in restaurants in the summer of 2018:
- Cake with cherry is a very pleasant, milk, openwork and high cake, which is served in Donna Margarita on 1905 Goda Street.
- “Pushkin Cafeteria” (Tverskoy B., building 26/5) - “Raspberry Grace”. These are vanilla biscuit, juicy raspberry jelly and vanilla cream mousse. A fruit treat is light and tender.
- Severnoalian Dorian dessert Panna cotta made from cream, sugar, gelatin and vanilla is served at the Cool Restaurant on Petrovka.
- Delicious pancake loaf with apples and cottage cheese in Matryoshka on Kutuzovsky Prospekt.
- Berry-fruit tartare with Sabayon sauce can be tasted in the Prichal restaurant on Ilyinsky.
- The “cheese factory” at the Badayevsky plant offers visitors a blueberry cheesecake. Here are truly fantastic desserts with fresh fruits, berries and chocolate ice cream.
- violet Panna cotta with strawberry sorbet in the Turandot cafe on Tversky Boulevard.
Ice sweets
They are divided into:
- Half-frozen - cooked without whipping from mousse or custard (cool soufflé, parfait, cakes with mousse, ice cream).
- Whipped produce from milk and custard, or non-dairy food - chocolate, fruits (sorbet, gelato, sorbet).
The most common cold desserts and ice cream sweets are Viennese espresso, sanda (balls of ice cream, beautifully decorated with fruits, syrup, chocolate, berries), banana foster, glass, milk drinks, cocktails, frappe with ice cream, ice cream cake. Author's ice cream in restaurants can be made from kvass, beets and goat cheese, in the form of sweets, cakes and portraits of famous people.
Sorbet. This cold dessert in restaurants is often served in between meals, as its bright fruity flavor is very cooling. It is made from mashed fruit. Sugar has a great influence on the texture of this dish, for this reason it is important to correctly establish the right amount.
Currently, the most popular desserts are yogurt parfait, which are the most healthy. Their production does not take much time and is literally open to everyone. For classic workmanship, you need saturated yogurt. In a large glass, put a number of fruits or granola, then a layer of dense cold yogurt. The layers can be repeated as many times as necessary. The dish must be done specifically before use so that the granola and fruit do not have time to get stuck in the yogurt mass.
A delicious recipe for strawberry cheesecake without baking
Korzhik is made from nonfat dry biscuits - crackers and butter. The manufacturing procedure for the filling is as follows:
- soften the Philadelphia cheese (not fat-free) with a mixer;
- add fluffy cream, vanilla and lemon juice;
- place in the freezer for 3 minutes;
- during this time, make gravy from strawberries or simply softened berries, grate with sugar.
Serve with berries, fruit slices, sweet sauces or with a cup of espresso or tea. Strawberry cheesecake without baking is perfectly stored in the refrigerator for several weeks. It is allowed to use gelatin in the manufacture. There will be a soft treat with a silky and even structure, a pleasant creamy aftertaste, a slight smell of vanilla and lemon.
Sugarless
Apricot-almond pie - this fantastic vegetarian dessert in the restaurant makes sweet agave juice and coconut sugar. Natural sweetener - coconut granulated sugar has a rich caramel smell.
Panna Cotta - milk dessert with vanilla flavor under berry gravy. The Italian Piedmont is considered his homeland, and the literal translation of this treat sounds like “boiled cream”. It is curious that earlier this dish was made without sugar, and boiled fish bones were used instead of gelatin.
Millefeuille is a dessert made from crispy puff pastry and soft cream with berries in the middle. This is a variation of the Napoleon cake.
Unusual feed
Culinary experts often compete in the art of decorating and serving their own dishes. Some want to impress guests with an unusual presentation of desserts in restaurants, others with an unusual taste, and others use the general scientific aspect. Any chef has his own style, which he is guided by, or the author’s vision of existing techniques:
- Tiramisu from the Muesli restaurant - they put a newspaper on the table, then a garden glove and only then the dish itself in a blue scoop.
- The largest milkshake - decorate with berries, apply a confectionery powder, insert sweets, biscuit and even whole pieces of cake. In general, the more, the better - an impeccable scenario.
- Cuba-Libre - perfectly refreshes in the heat, cheers up and invigorates. Cocktail with rum, cola, ice cubes and lime juice.
- Cherpumple - this mysterious dish was invented recently by a North American singer-comedian who combined cherry, apple and pumpkin in one cake. This 3-in-1 piece has been popular with the sweet tooth for over three years.
Attention
The most unusual serving was found at Chicago's Alinea Restaurant. The chef of which Grant Achants invented unusual innovations, such as tablecloths and chopsticks, with which the guest will be able to refresh after that, as he tasted the main dish. In addition, without exception, all the dishes of the institution are prepared with careful accuracy. When ordering this dessert, you should prepare for this performance.
Directly on the countertop, the waiter depicts outlandish drawings with a reddish, thick pink and yellowish dessert sauce, followed by a condensed sweet beer mousse. This action is completed by crushing large balls of chocolate that are filled with dried sweet cakes, ice cream, buns, sweets and other surprises.
Classic sweets with a new sound
In order to make various interpretations of a well-known and long-loved classic dessert, for example, such as “Kiev Cake”, great courage is needed, and sometimes culinary gurus decide on experiments.
Thus, a chocolate and chestnut version of the cake arose. Traditional delicacies that are adored for years and centuries in the latest vision of experienced culinary specialists:
- Pie "Apple" - despite all its simplicity, remains among the more well-known positions in dessert restaurant menus. In one Moscow institution they demonstrated that even this widely popular treat can be invented and creatively presented. Pie baked in a clay pot is served in the cafe "Pieces" on Shabolovka. In its preparation, spring "paradise" microscopic apples are used.
- Tiramisu at Hemingway Cafe stands out for its unique presentation of both key dishes and desserts. Tiramisu is served in the shape of a flower pot.
- "Honey" - a special variation of this dessert can be tried in a cafe on the Old Baumanka "Florentine City". This dessert in a European restaurant has gained a chance for individuality. In this place, it looks like bonded round chocolate crackers with a mountain of real honey with honeycombs.
- Brasserie Most is a colorful gastronomic place on the map of the capital, where the atmosphere of France is floating. From the desserts in the new menu of healthy breakfasts, it is possible to choose a fruit salad that is rich in composition, and, in addition, a good orange soup with grapefruit and fragrant mint, which will provide the body with an excellent supply of vitamin C.
- Hong Kong Waffles - This Chinese treat can be tasted at WAFBUSTERS. The dish is curious with its own unusual configuration and cooking method.
- Smoked milk - offers "The Garden" on Yakimanka. They created a soft treat - a rural dessert with smoked milk, almonds and honey.
- Kakigori - in panoramic Hong Kong, visitors are struck by the unusual dessert Kakigori - light as snow, ice cream with a mango flavor, which is made on a special machine.
- Chocolate cloud is a light matter found in the menu of the metropolitan restaurant Remy Kitchen Bakery. Amazing porous chocolate is prepared in a vacuum using secret technology.
Only the most delicious desserts (in restaurants) were presented in this article. Their selection is huge and the list goes on and on. The third dishes are not only deliciously delicious, but also healthy. A properly served and skillfully prepared delicacy will make any table unique.