Any festive or dining table often ends with a dessert that brings its zest and satisfaction after eating. The assortment and classification of sweet dishes are great and varied not only in Russian, but also in any other cuisine of the world. Sweets are delicious and incredibly nutritious, thanks to sugar and minerals, and depending on the recipe, they contain a lot of proteins and fats. That is why they should not be abused.
Types of Sweet Food
Desserts are divided into two large groups: cold and hot. The classification of cold sweet dishes implies the following dishes:
- berries, fruits and fruit vegetables;
- compotes and fruits in syrup;
- gelled desserts;
- whipped cream;
- ice cream.
The hot ones include:
- souffle;
- porridge;
- apple products;
- toast;
- puddings.
It is only possible to give a classification of sweet foods and drinks conditionally, since it is almost impossible to combine a huge variety of desserts into one table.
Gelled desserts
This type of cold-served sweets includes jelly, jelly, creams, sambuca, mousse. To prepare all this classification of gelled sweet foods, various natural polymeric substances are used to create the desired consistency. For example, potato or corn starch is used for jelly. This is the cheapest thickener that begins to crystallize at 64 degrees Celsius. For mousses and sambuca gelatin is used. This protein product, which has no taste or smell, dissolves in a hot liquid, and freezes as it cools.
In the preparation of jelly, agar is used. It is extracted from the algae of the Pacific Ocean anfelia, it has strong gelling properties, swells in cold water and begins to harden already at 39 degrees Celsius.
Hot sweet food
These desserts are highly nutritious and are sometimes served as breakfast or main course. The classification of sweet hot dishes is no less diverse.
One of the most popular treats is souffle. It is made with vanilla, chocolate, nut, and using apples or berries, you can get an airy fruit dessert. To prepare souffle, the yolks are mixed with sugar, flour and vanilla or with ingredients as desired (nuts, chocolate and others). Heated milk is added and this mixture is boiled until thickened, while stirring continuously. After mixed with whipped into a strong foam proteins, spread on a greased form and bake for about 15 minutes at 180 degrees. Serve rosy souffle hot, sprinkled with icing sugar.
Baked apples
The most popular and easy-to-prepare dessert in Russian cuisine has occupied a separate niche in the classification of sweet dishes of hot serving. Thanks to heat treatment, this fruit becomes more aromatic, sweeter, softer. With this preparation, the amount of pectin and sucrose in apples increases, and when cognac or rum essence and ground cinnamon are added, they will fill with an even more appetizing aroma.
Fruits are thoroughly washed and cored with a special round notch, stuffed with sugar and, depending on the recipe, other ingredients. It can be sweet carrots with sour cream, cereals with nuts, cottage cheese with raisins or dried fruits. Stuffed apples spread on a baking sheet with a small amount of water and bake for 15-20 minutes at 180-200 degrees. Served hot or cooled, sprinkled with icing sugar, also suggest pouring with syrup or sweet sauce.
Beverages
Prepared natural drinks quench thirst faster than ordinary water, have tonic properties and are sources of minerals and vitamins.
The classic sweet drink that has become traditional in Ancient Russia is tea. Brewed shoots of dried plants give hot water a taste, color and unique aroma. For a normal concentration, tea is poured with boiling water in a ratio of 1 to 25, but each fortress determines for itself. Pour tea on a table into cups and saucers and serve with sweets, honey, jam or other sweets.
Few will resist the aroma of freshly brewed coffee. For its preparation, Turks, coffee makers or coffee pots are used. There are many types of serving, someone loves with milk, someone with ice cream, and someone just enjoys strong black coffee.
For lovers of a milder and sweeter taste, cocoa or hot chocolate is offered, which can also be diluted with milk, cream or ice cream.
Hot drinks include alcoholic drinks such as punch and mulled wine. Punch is the same tea, only warmed up with wine. Mulled wine is a hot wine with spices, syrups and citruses, served in special cups. The temperature for serving hot alcoholic beverages is 60-70 degrees Celsius.
Cold drinks
Soft drinks include milk and dairy products, which are served in glasses. Bars and cafes offer milkshakes. To do this, beat milk with ice cream and other additives (syrups, fruits, berries) and serve in glasses with a straw.
Also included in this classification of sweet foods are fruit drinks and soft drinks. Fruit drinks are made from various berries, cranberry and cranberry drinks are especially popular. Lemonade is made from lemons and oranges. To do this, they are cleaned of zest, finely chopped and pour hot water, then boil and insist for 3 hours. Sugar is added to the filtered broth and served chilled.
Quality requirements
There are special requirements for the entire classification of sweet foods. The temperature for serving hot desserts should be 55 ° , cold desserts - 15 ° , ice cream - not more than 6 ° . Defects may include a faint color, taste or smell of the dish, improper texture or unattractive appearance of the serving. If fruits are presented, they must be ripe, high-quality, without defects, washed and processed.
Compotes should not be cloudy, with a concentrated taste and smell. Jelly is considered correct if it retains its shape at a break, but not rough. Mousse should be porous, lush, but at the same time elastic mass of sweet taste with a slight acidity. Puddings are served only baked, with a golden crust and a delicate shape inside, the supply of sticky mass is unacceptable.
Innings
From the entire classification of sweet foods and drinks, you need to choose the right dessert for a particular table. It should be combined with the proposed lunch or dinner. If the feast is hearty, then for dessert you can serve fruit, berries, light jelly or mousse, small portions of ice cream are also allowed. If the dinner was lean, consisting of vegetables and low-fat dishes, creams, whipped cream, puddings are offered. Thick jelly served with vanilla syrup, milk or whipped cream. Table cream is poured into an ice cream maker or wine glasses, garnished with berries and a sprig of mint.