2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
In cooking, creams mean desserts, which are prepared by pre-mashing, whipping or cooking the ingredients. In the broadest sense, the word pudding is used to describe creams. In French, the word cream means the most selected or the finest.
The so-called cold puddings are served chilled. Serve in glass cups, bowls. They usually have a lighter texture and are therefore served in containers.
There are also cold, inverted puddings, similar to caramel cream. They are prepared from different products. Cold puddings include mousses. Their consistency is achieved by breaking the foam of the ingredients, most often egg whites. Cold creams are also real puddings. They are usually made from rice and semolina.
The group of warm puddings includes the actual souffles and pudding souffles, which are prepared from pudding products (rice and semolina) and are baked as souffles.
There is another group of creams - creams for filling. These are the Butter Cream, the Basic Confectionery Cream and the Cream Sauces (Sabayon Cream). They are an addition to hot and cold dishes.
Do not forget ice cream (ice cream and egg custard), sorbets and granites (slightly frozen fruit puree in addition to liqueur or sparkling wine).
There are two other indicators by which creams can be divided.
The first indicator is according to the main product with which the dessert is prepared: chocolate, vanilla, banana, etc.
The second indicator is according to the ingredient that characterizes the structure of the cream. Here they are already divided into:
- Protein - their structure is due to the whipped egg whites. They can be raw mousses (whites are whipped separately and then mixed with other products. When whipped whites are mixed with other products and then baked, souffles are obtained;
- Egg - consist of egg yolks, milk or cream, sugar and vanilla. This group includes Brulee cream, Sabayon cream, Caramel cream;
- Cream - mainly present cream flavored with fruits or essences. These include creams with cheese or cottage cheese, with mascarpone, cream ice cream;
- Starch - our familiar creams from the chairs in the past, and today pudding creams;
- Gelatin - creams prepared with a gelling agent. Parfaits also belong to this group.
There are creams that are a mixture of different types. Such is the Bavarian cream, which is a combination of protein and gelatin cream, parfait-gelatin and cream, Panacota - egg and gelatin cream.
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