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DESSERTS

● Desserts are an essential part of a meal, often served as the nal course.

● They provide a sweet and satisfying end to a meal and can be made from various ingredients, including fruits, dairy, and baked goods.

● Desserts can be served hot or cold, depending on the type and preparation method.

Desserts enhance the dining experience by:

● Providing a sweet and satisfying nish to meals

● Offering a variety of textures, avors, and colors

● Supplying essential nutrients such as vitamins, ber, and calcium

TYPES OF DESSERTS

HOT DESSERTS

Served warm or above room temperature (40°C or higher)
Examples:
- Crepes – Thin pancakes with fruit or custard filling
- Fritters – Deep-fried fruits like banana fritters
- Baked fruits – Stuffed apples, hot baked grapefruit
- Soufflé – Light, fluffy baked dessert made with beaten egg whites

COLD DESSERTS

Served below room temperature (18°C or lower)
Examples:
- Fruit salads – Fresh fruits with or without dressing
- Mousse – Light, airy dessert made with whipped cream and eggs
- Ice cream & sherbets – Frozen desserts made with milk, sugar, and stabilizers
- Custards & creams – Thickened milk-based desserts, often chilled
- Meringues – Baked egg white confections

Common Desserts and Their Characteristics

1. Pudding, Pies, and Tarts

Pudding – Soft dessert made from bread, milk, eggs, and sugar
Pies – Pastry with different fillings (sweet or savory)
Tarts – Small pies with a single crust and open-top

2. Cakes and Cake Specialties

Cakes – Baked goods with high sugar, fat, and eggs
Muffins – Small, dense cakes
Cake Specialties – Special occasion cakes (e.g., ube roll, chocolate marble cake)

3. Custards and Creams

Custard – Thickened milk and egg dessert, often baked or steamed
Cream – Dairy product with high-fat content, available in light, medium, and heavy variations

4. Meringues and Crepes

Meringues – Baked, stiffly beaten egg whites with sugar
Crepes – Thin pancakes with sweet fillings

5. Pancakes and Waffles

Pancakes – Soft, flat cakes cooked on a griddle
Waffles – Crispier than pancakes due to added eggs and fat

6. Cream Puffs and Popovers

Cream Puffs – Hollow pastries filled with sweet cream
Popovers – Similar to cream puffs but richer

7. Ice Cream and Sherbets

Ice Cream – Frozen dairy dessert
Sherbets – Frozen dessert similar to yogurt

8. Fruits (Fresh, Cooked, or Processed)

Natural and nutritious dessert option

9. Marzipan

Sweet almond-based dough used for cake decoration

10. Doughnuts and Shortcakes

Doughnuts – Fried or baked pastry
Shortcakes – Biscuit-like cakes with fruit toppings

TOOLS AND EQUIPMENTS

MANUAL TOOLS

Measuring cups, mixing bowls, spatulas, whisks

ELECTRIC EQUIPMENT

Blenders, mixers, food processors, ovens, chillers

PRINCIPLES IN PREPARING DESSERTS

A. Selecting and Preparing Ingredients

Choose high-quality, ripe, and fresh fruits
Prevent discoloration by dipping fruits in an acid solution

B. Temperature and Storage

Hot desserts should be served warm
Cold desserts should be properly chilled
Use warmers for hot desserts and chillers for cold ones

C. Special Ingredients and Techniques

Use processed pineapple in salads to avoid bitterness
Reduce acid concentration in gelatin to ensure proper setting
Starch in puddings affects thickness and consistency
Add eggs early in cream pie preparation to prevent coagulation

D. Cooking and Mixing Methods

Avoid over-stirring tapioca to prevent a stringy texture
Use cream of tartar or corn syrup in syrups to prevent sugar crystallization
Choose the right flour to control gluten formation in batters
Overmixing can result in tough textures

E. Dessert-Specific Tips

Add lemon juice after thickening starch in lemon pie for optimal texture
Beat egg whites gradually when making soufflés
Add sugar at the right time when making meringues to avoid overbeating

GARNISHING DESSERTS:

Use appropriate serving plates and containers
Arrange desserts attractively for visual appeal
Garnish with chocolate shavings, fresh fruits, or whipped cream

HOW TO MAKE HALO-HALO

Prepare the Glass – Use a tall glass or a large bowl for layering the ingredients.
Layer the Sweetened Ingredients – Add the sweetened banana, jackfruit, red beans, nata de coco, kaong, and ube halaya at the bottom of the glass.
Add Shaved Ice – Place a generous amount of finely shaved ice on top of the ingredients.
Pour Evaporated Milk – Slowly drizzle evaporated milk over the shaved ice to soak the layers.
Top with Leche Flan and Ice Cream – Place a slice of leche flan and a scoop of ice cream on top for extra creaminess.
Sprinkle Pinipig – Add toasted pinipig for crunch and texture.
Mix and Enjoy – Before eating, mix everything together with a spoon to combine the flavors.

HOW TO MAKE BIKO

Cook the Glutinous Rice – Rinse the glutinous rice thoroughly, then cook it in a rice cooker or pot with 1 ½ cups of coconut milk and 1 cup of water. Stir occasionally to prevent sticking.
Prepare the Sweet Coconut Mixture – In a separate pan, heat 1 cup of coconut milk and ¾ cup of brown sugar over medium heat. Stir until the sugar dissolves and the mixture thickens slightly.
Combine the Rice with the Coconut Mixture – Once the rice is fully cooked, transfer it to the pan with the sweet coconut mixture. Stir well until the rice absorbs the sauce and becomes sticky. Cook for another 5-7 minutes on low heat, stirring constantly.
Prepare the Latik Topping (Optional) – In a separate pan, cook 1 cup of coconut milk over low heat, stirring occasionally, until it reduces and turns into golden brown curds.
Assemble the Biko – Transfer the sticky rice mixture to a greased baking dish or banana leaf-lined tray. Flatten and smooth the surface with a spatula.
Top with Latik or Sweetened Coconut Cream – Drizzle the condensed milk or place the latik on top for added flavor.
Serve and Enjoy – Let the biko cool before slicing into squares. Serve at room temperature or slightly warm.

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