Dessert is usually called a sweet dish that is served at the end of lunch, as well as for an afternoon snack or dinner. The word "dessert" is borrowed from the French language, where dessert or desservir means "to clear the table."
What is dessert
Many favorite desserts are usually a sweet dish (for example, ice cream or cake). But there are also savory desserts. These include fruits and nuts without added honey and sugar. For example, cheeses are considered a classic French dessert.
In addition, not all sweet dishes can be attributed to desserts. For example, Chinese cuisine is characterized by sweet meat dishes (for example, pork or chicken with pineapples), which are not desserts. It is also customary in China to make candies with ginger and pepper instead of sugar.
Before the arrival of Europeans, Native Americans also made chocolate with spices and peppers instead of sugar.
Desserts include various types of pastries (cakes, pastries, muffins, pies, pies, waffles, cookies); any jelly made from fresh fruits and berries, syrups, compotes, custard or sour cream, milk and cream; sweets and marshmallows; fruits and fruit salads; whipped cream dishes; ice cream. Also, a dessert can be juices, compotes, jelly, tea, coffee, cocoa, hot chocolate and dessert wines. That is, everything that is usually served on the "third" can be called a dessert.
What dessert to order
Desserts are divided into 2 large groups - hot and cold. It is customary to serve the sweet table with special (dessert) plates, as well as dessert ones, spoons, forks and knives.
Hot desserts include various drinks: tea, coffee, hot chocolate, cocoa. They are recognized to improve mood, energize the body and improve the digestive process.
Based on the recipes, there are 3 types of desserts. The simplest are mono-ingredients. These dishes are usually made with a single fruit that is either baked or served fresh. As a side dish for such desserts, it is customary to serve mint, flowers or special soft sauces made from ice cream.
The second type of desserts is multi-ingredient. These are more complex dishes that are prepared from 2 or more products. These components must be combined with each other. These desserts can be served in special bowls or cocktail glasses.
The third type is desserts that are complex in texture. The so-called textured dishes imply a complex arrangement - when special baked goods or fancy figurines of frozen chocolate are served with the dessert itself. By improvising and varying the components of such a dessert, you can diversify the table, creating an almost unlimited number of new dishes.
The choice of dessert is a matter of taste. Someone likes a delicate soufflé or fruit, someone likes delicious high-calorie pastries. Giving preference to one or another dish, it should be remembered that desserts are designed not so much to saturate, but to shade and smooth out the taste of previous dishes.
Originally in French cuisine, dessert was understood as an airy, light dish with an invigorating and refreshing effect. They were usually prepared from berries and had a slightly sour taste. These could be juices, jellies, puddings, creams and mousses.
