AJAR.id – Hello Ajarian! A great meal ends with dessert. A dessert that is well presented and tastes delicious will leave a lasting impression of a great meal with the customer. Did you know that there are many ways to make desserts? A great dessert doesn’t have to start in the oven, here are some techniques you may use to produce hot, cold, and frozen desserts.
- Beating – Mixing vigorously to incorporate air into an ingredient or mixture
- Whisking – Using a whisk to incorporate air into liquids like cream and egg whites into meringues. This technique is similar to whipping
- Folding – Gentle movement that incorporates one product into another. This technique can be used to fold nuts into cream or to fold sugar into meringue.
- Baking – Subjecting unbaked product to heat in an enclosed area such as an oven
- Blending – Combining two or more ingredients
- Boiling – Subjecting food to heat while being completely submerged in liquid
- Poaching – Subjecting food to heat in liquid that is hot, but not moving; food needs to be totally submerged at a temperature of 90°C to 93°C
- Steaming – Subjecting food to heat in vapor of boiling liquid from below
- Enrobing – Completely covering product; pouring ganache over the top, allowing ganache to flow down the side to completely cover the cake; to dip in chocolate to completely cover all sides.
- Churning – Continual mixing of a liquid until an outcome is achieved. This technique is where you mix cream in container until all fat molecules are compacted and butter has formed. Butter is churned further to remove as much water as possible. You need to churn and chill Anglaise until enough air is incorporated to reach the consistency of good ice cream.
Dessert is a course that concludes a meal, you should give your best to create the most appealing and appetizing dessert for customers!
Read also: The Secret to Get the Best Texture of Ice Cream
Nurturing You to Grow®
Written by: Alan Hickman, Garry Blackburn
Subject Matter: Prepare hot, cold and frozen dessert