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Hot Desserts
Once you have been today a hard winter, are the ultimate comfort food hot desserts. It is also a logical choice for those who can not quite handle the colder variety of sweet treats. The aroma of hot desserts calling you from bakeries and home and casts a spell that is hard to shake off. Experience some chefs have shown that men show significant restrained for entremets chaud. Beautiful as they are to the senses, in the most perfect, hot desserts are a labor of love, and all the pastry chef will tell you that the preparation of hot desserts is delicate art.
We thought we could just mention it connoisseurs recommend also to many desserts that are usually eaten cold, should really be served fresh and warm, even re-heated!
Popular Hot desserts are crusty apple pie, souffles, puddings, pancakes, crepes, jalebis and Gulab Jamun.
Cold Desserts
Nothing speaks of summer-tired so clearly the cool relief. From the beginning of culinary history, was cold desserts reserved for privileged especially because the cooling mechanism desserts was labor intensive. In hot climates, the ice would have to move from colder areas where it was naturally found. We found Mughal emperor would send a horse to a sub range of the Himalayas to bring back ice to make fruits Sorbets. In 17th century Europe when luckier took the ice, they would have underground chambers dug in the ground of his estate in order to preserve the ice in summer.
Cookies
Certainly no birthday is considered complete without a cake and even the Asian tradition of serving cakes at weddings and birthday are set in such practice. Derived from Norse work Cakes, bakes this dessert can range from Spartan bread-like babka to lavish architectural gateau with elaborate toppings. In fact, the more devastating cakes today are much like the first cakes were made of dried fruits and nuts. Baking soda and white flour came to be used in cakes only as recently as the 19th century.
Cookies
Traditionally, pastries, such as cakes and tarts goes back a long way in continental Europe where the concept Pie was quite popular as early as 1362 CE. Fruit filled pastries find mention in the works of the Greek playwright Aristophanes from the 5th century f.Kr .. It is said that the form of pies evolved from a need for containers to preserve food contents within. Today pies, tarts and cakes areas fixture in the world of desserts and macaroons (coconut based sweet) are the very latest to guard the place including cakes.
Ice Cream – King of frozen desserts
Easily king cool desserts, ice cream origins go back a long way. It was already quite popular in major Arab cities of the 10th century and the Arabs are to be the first to use milk and sugar as the main ingredient in its preparation. It is said that Kublai Khan relished his ice to the extent that its preparation was royal secret. However, Marco Polo became the favorite judgment tapped technology during his visit to China and take the knowledge back to Europe on his return.
Pudding
very sound of the word pudding evokes a sense of home cleanliness. It takes us back to the world of childhood where our knowledge of the pudding is in the foundations of the morning porridge and extended to multi-multi and Pease porridge hot of nursery rhymes. A Peep into the history puddings shows a much bigger picture. First puddings were mostly meat based and some of them have pursued to date – Haggis, the savory pudding considered the national dish of Scotland, consisting of offal minced with onion and suet and Yorkshire puddings are cooked with a layer of beef dripping. India had its own puddings include South Indian Payasam – sweet rice pudding usually made with coconut milk, and aromatic bread pudding Mughal Shahi Tukra Asal.
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Source by Jenniefer Raj