Desserts in restaurants: names, description and presentation

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

A sweet dish served after the main dish is a dessert. As a rule, it is considered sweet, but there are also unsweetened desserts made from various fruits or nuts. They are prepared in various countries of the world and served in absolutely all restaurants. Today's dessert in a restaurant should have a phenomenal formula, an elegant display, and a perfect bouquet. The most amazing and non-standard dishes that amaze restaurant guests are created by true confectioners and culinary gurus.

Selected desserts of the world

Banoffi (England) - pie made from bananas, cream, and in some cases chocolate or coffee.

Tarta de Santiago (Spain) - Santiago caramel cake. The specific distinguishing feature of this unsurpassed cake is the imprint of the Santiago cross on its surface.

Dragon beard (China) - a snow-white cocoon is made of sugar threads and gracefully envelops a mixture of sesame, molasses and peanuts.

Brigadeiro (Brazil) –from concentrated milk, butter and chocolate.

Waffles (Belgium) - light with a crispy crust and a light golden hue. Their distinguishing feature is crispy edges and a tender middle. Pairs well with ice cream, cream, fruit, honey and melted chocolate.

Gulab Jamun (India) - a round pie soaked in sugar syrup. It looks like a biscuit but is actually Indian Paneer cheese rolled into balls.

Dadar Gulunge (Indonesia) - A greenish pancake made from pandanus leaves that is rolled out and then stuffed with coconut sugar.

Gelato (Italy) - incredibly delicious handmade ice cream.

Sacher (Austria) - the cake was invented in 1832 by the Austrian Franz Sacher. It is decorated with a branded triangular chocolate medal, and the recipe is still known only in the Sacher Hotel in Vienna.

Crème brûlée (France) - a nice buttercream is hidden under a layer of hard crunchy caramel.

Cookie (South Africa) - Delicious fried mini cakes soaked in cool sugar syrup.

Poppy seed roll (Poland) - tender soft mass, crispy crust and a large amount of poppy-almond filling with raisins.

Mochi (Japan) - made from sticky rice pounded into a paste.

Picaroni (Peru) - mini sweet potato, anise and zucchini cakes.

Princess (Sweden) - an elegant cake made on the basis of a biscuit, with fluffy cream.

Skyr (Iceland) - something like soft cheese, has a verycreamy taste, practically does not contain fat, but it has a lot of protein. Served with berries.

Um Ali (Egypt) - grain pudding soaked in milk or cream, garnished with nuts and raisins. Prepared from puff pastry.

Black forest (Germany) – 3-cake chocolate cake.

Trendy and mind-blowing third courses

"Brain takeaway" - served at The Mad Cook restaurant in Moscow. One of the crazy inventions of the genius Maxim Volkov. Even the name itself quite clearly reflects the essence and configuration of the treat. The dish is placed in a glass skull and, in order to taste it, you need to pick it with a long dessert spoon. The cake looks like a cold-made cheesecake.

Globe of chocolate - a sphere from the culinary specialist Alastair McLean. This is a seven-inch ball, designed for 4 people. It is filled with vanilla ice cream and should be drizzled over the warm chocolate sauce from the decanter before eating it (this will melt the top hemisphere). This dish makes a real splash in the restaurant, and today the chef creates at least 20 balls per night.

Architectural - from the architect Dinara Kasko from Kharkov. She works as a baker and has managed to combine two luxurious speci alties. When making, she manages to combine mouth-watering pastries with different shapes and building structures. Connoisseurs note the excellent balance and beauty of unreal delicacies.

Es Kampur - a frosty treat - an unusual ice cream. It is created fromcrushed ice, which is poured over with a delicious sweet syrup, and then jackfruit or other outlandish fruits are added to it all.

Shakotis - incredibly appetizing, Lithuanian cake shakotis is almost the emblem of the republic, and most travelers directly prefer it as a souvenir or a present from Lithuania in order to bring joy to their relatives and comrades. This, in truth, unique Lithuanian dessert is unique in all respects, and most importantly, because this sweet treat is prepared on an open fire, as a result of which the taste comes out bright and incomparable. To make shakotis, flour, eggs and granulated sugar are mixed, cooked with a stick, twisting it over an open flame and pouring over the mixture.

Crazy Ice has long been a method of freezing food for astronauts in liquid nitrogen, only a couple of especially brave and talented chefs have found a solution for the latest stages of molecular cuisine and presented something similar to the guests. Now whipped cream and corn sticks are prepared using this technology. Nitrogen itself is sterile and completely non-toxic, and ice cream using it is absolutely safe to eat.

Oriental whims

Vagasi (Japan) - traditional Japanese delicacies that are prepared by hand. They say that only these desserts keep the warmth of the hands and a particle of the soul of their creators. They are prepared only from natural ingredients - this is a combination of exclusive tastes, exquisite configurations, colorful colors and aromas.

Green dysentery - in Taipei (Taiwan's capital) you can come across a rather outlandish establishment called "Progressive bathroom", without exception, all dishes are served in cups in the form of a restroom, and dessert in a restaurant in the form of waste products fits very organically into institution concept. In fact, the components of these dishes are completely standard. This dish is based on ice cream with kiwi sauce or a version with "blood" painted with strawberry syrup.

Interesting summer desserts in the restaurants of the capital

A limitless resource of inspiration for star pastry chefs comes with the onset of summer. Still, "improvised resources" in the form of herbal leaves, flowers and berries provide the effect "as from the picture." In addition, they are so fragrant and appetizing that other ingredients are simply not needed in order to whet the appetite. Capital restaurants offer simple and refreshing desserts in restaurants in summer 2018:

Cherry Cake is a very nice, milky, delicate and tall cake served at Donna Margarita on 1905 Street

• "Cafeteria Pushkin" (Tverskoy b., house 26/5) - "Crimson grace". This is a vanilla sponge cake, juicy raspberry jelly and vanilla cream mousse. Fruity treat - light and tender.
• Northern Italian sorrel dessert Panna cotta made from cream, sugar, gelatin and vanilla is served at the Klevo restaurant on Petrovka.
• Delightful pancake loaf with apples and cottage cheese in"Matryoshka" on Kutuzovsky Prospekt.
• Berry-fruit tartare with Sabayon sauce can be tasted at the Prichal restaurant on Ilyinsky.
• Cheese factory at the Badaevsky plant offers visitors a blueberry cheesecake. Here are truly fantastic desserts with fresh fruits, berries and chocolate ice cream.
• violet Panna cotta with strawberry sorbet at the Turandot cafe on Tverskoy Boulevard.

Ice sweets

They are divided into:

• Half iced - made without whipping mousse or custard (cool soufflés, parfaits, mousse cakes, ice cream).
• Whipped is made from milk and custard, or non-dairy foods - chocolate, fruits (sorbet, gelato, sorbet).

The most common cold desserts and ice cream sweets are Viennese espresso, sande (ice cream balls beautifully decorated with fruits, syrup, chocolate, berries), banana foster, glace, milk drinks, cocktails, frappe with ice cream, ice-cream-cake. Author's ice cream in restaurants can be made from kvass, beets and goat cheese, in the form of sweets, cakes and portraits of famous people.

Sorbet. This cold dessert in restaurants is often served between meals, as its bright fruit flavor is very cooling. It is made from fruit puree. Granulated sugar has a great influence on the texture of this dish, for this reason it is important to correctly set the right amount.

Bcurrently the most popular desserts are yoghurt parfaits, which are the he althiest. Their production does not take much time and is literally open to everyone. For classic production, rich yogurt is needed. Put a row of fruits or muesli into a large glass, then a layer of dense cold yogurt. Layers can be repeated as many times as you like. The dish must be made specifically before use so that the muesli and fruits do not have time to get bogged down in the yoghurt mass.

Delicious No Bake Strawberry Cheesecake Recipe

Korzhik is made from low-fat dry biscuits - crackers and butter. The filling procedure is as follows:

• soften the Philadelphia cheese (not low fat) with a mixer;
• add whipped cream, vanilla and lemon juice;
• put in the freezer for 3 minutes;
• during this time, make strawberry gravy or simply grind the softened berries with sugar.

Serve with berries, fruit slices, sweet sauces, or with a cup of espresso or tea. Strawberry no-bake cheesecake keeps well in the refrigerator for several weeks. It is allowed to use gelatin in the manufacture. A soft treat will come out with a silky and even texture, a pleasant creamy aftertaste, a slight smell of vanilla and lemon.

Sugar free

Apricot Almond Cake - This fantastic vegetarian dessert is made sweet with agave juice and coconut sugar. Natural sweetener - coconut granulated sugar hasrich caramel smell.

Panna Cotta is a milk dessert with vanilla flavor and berry sauce. Italian Piedmont is considered its homeland, and the literal translation of this treat sounds like “boiled cream”. It is curious that earlier this dish was made without sugar, and boiled fish bones were used instead of gelatin.

Milfeuille is a dessert of crispy puff pastry and soft cream with berries in the middle. This is a variation of the Napoleon cake.

Unusual serving

Often, culinary experts compete in the art of decoration and serving their own dishes. Some want to impress guests with an unusual serving of desserts in restaurants, others with an unusual taste, and others use the general scientific aspect. Any chef has his own style, which he is guided by, or the author's vision of existing techniques:

• Tiramisu from the Muesli restaurant - a newspaper is placed on the table, then a gardening glove and only then directly a dish in a blue scoop.
• The biggest milkshake - decorate with berries, apply confectionery powder, insert sweets, biscuit and even whole pieces of cake. All in all, the more the merrier - a flawless script.
• Cuba-Libre - perfectly refreshing in the heat, uplifting and invigorating. Cocktail with rum, cola, ice cubes and lime juice.
• Cherpumple - This mysterious dish was recently invented by a North American humorous singer who combined cherry, apple and pumpkin in one cake. This 3 in 1 product has been popular with the sweet tooth for over three years.

Attention

The most unusual serving is found at Chicago's Alinea restaurant. The chef of which Grant Aschanz invented extraordinary innovations, such as tablecloths and chopsticks, which the guest will be able to have a snack after having tasted the main dish. In addition, without exception, all the dishes of the institution are prepared with meticulous accuracy. When ordering this dessert, you should prepare for a real performance.

Directly on the countertop, the waiter draws outlandish drawings of reddish deep pink and yellowish dessert sauce followed by thickened sweet beer mousse. The action is completed by crushing large balls of chocolate, which are overflowing with dried sweet cakes, ice cream, buns, sweets and other surprises.

Classic sweets with a new twist

It takes a lot of courage to make different interpretations of an already well-known and long-loved classic dessert, such as Kyiv Cake, for example, and sometimes culinary gurus dare to experiment.

Thus, the chocolate and chestnut versions of the cake were born. Traditional delicacies that have been adored for years and centuries in the latest vision of experienced culinary experts:

• Pie "Apple" - despite all the simplicity, remains among the more famous positions in the dessert restaurant menu. In one Moscow institution they demonstrated thateven this widely popular treat can be made with imagination and served creatively. A pie baked in a clay pot is served at the Kusochki cafe on Shabolovka. In its preparation, spring "paradise" microscopic apples are used.
• "Tiramisu" in "Hemingway" - the cafe stands out for its unique serving of both key dishes and desserts. Tiramisu is served here in the form of a flower pot.
• "Medovik" - a special variation of this dessert can be tried in the cafe on Staraya Baumanka "Florentiysky Gorod". This dessert in a European cuisine restaurant has gained a chance for individuality. At this point, it looks like a round chocolate cracker with a mountain of real honey and honeycomb.
• Brasserie Most is a colorful gastronomic place on the map of the capital, where the atmosphere of France hovers. From the desserts in the new he althy breakfast menu, you can choose a rich fruit salad, and, in addition, a good orange soup with grapefruit and fragrant mint, which will provide the body with an excellent supply of vitamin C.
• Hong Kong waffles - this Chinese treat can be tasted at WAFBUSTERS. A curious dish with its own unusual configuration and method of preparation.
• Smoked milk - offers "The Garden" on Yakimanka. They created a soft treat - a rural dessert with smoked milk, almonds and honey.
• Kakigori – In panoramic Hong Kong, visitors are dazzled by the extraordinary dessert kakigori, a light as snowfall mango-flavoured ice cream made in a specialcar.
• Chocolate cloud is a light matter, found on the menu of the capital's Remy Kitchen Bakery restaurant. Amazing aerated chocolate is made in a vacuum using a secret technology.

Only the most delicious desserts (in restaurants) were presented in this article. Their choice is huge and the list is endless. Third courses are not only delicious, but also he althy. A properly served and skillfully prepared delicacy will make any table unique.