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Desserts and sweets

Also searched as: dessert, pudding, mousse, jam, chocolate, sweets

In short: Sweet dishes live on crystals, gels and foams: sugar that crystallises or , gelatine and that set, eggs and cream that thicken or hold air.

Picture it

Like a workshop for structures: firm, creamy, airy or crunchy, and each needs its own tool.

What happens

Sugar can be glassy, grainy or caramelised, depending on how it is heated and cooled. Gelatine and pectin form networks that hold liquid. Chocolate only gets shine and snap with the right fat crystals.

Why it matters

Desserts are unforgiving, because a few degrees decide. If you understand the structures, you can rescue things instead of starting again.

Rules of thumb

  1. A thermometer for sugar and chocolate.
  2. Never let egg custards boil.
  3. Never boil gelatine, only dissolve it.
Related entries
CaramelisationSugar crystallisesSetting with gelatineFat crystallises (tempering)Foams and whipping in airProteins set (coagulation)Ice crystals: frozen fast is finerSugar, salt and alcohol lower the freezing pointShaking ice cream in a bagMaking vanilla extractDulce de leche from milk and sugar
Sources
  • Harold McGee: On Food and Cooking (2004), Kapitel Milch, Zucker, Schokolade
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