Dessert
The dessert is the sweet or savory dish that is eaten at the end of the meal, or as a snack. When talking about desserts, we mean some sweet preparation, whether they are creams, cookies, cakes, ice creams, chocolates, etc. By extension, any sweet food is called a dessert, even if its objective is not to be eaten at the end of the meal. Some examples are cookies, chocolates and muffins. Some desserts are prepared salty, especially for people who do not like sweet taste or it hurts them.
Desserts have always been the finishing touch to a meal. A good dessert will highlight the satisfaction of previous meals. In many cases they are planned as a pleasant surprise, but they really also constitute an important supplement to the nutrient intake in the daily diet. They contain nutritious elements such as fruits, milk, eggs and energy elements such as sugars and fats. There are desserts that are prepared at the moment or in advance, in order to please the palate, since there are desserts in all temperatures and textures (at the same time, hot, cold, ice cream and mixed).
It is important to consider these days that desserts are high in calories and energy, which is why a wide variety of desserts have also been designed today that have managed to change ingredients for some with fewer risks to health. Examples of this are those that include less fat, or natural fruits, unrefined ingredients or substitute sugars to avoid diseases such as diabetes mellitus or fatness.
List of desserts
Creams, with spoon
- Egg and homemade hats.
- Catalan cream with its sugar burnt above.
- Rice with milk.
- Yogurt.
- Tiramisú, of Italian origin, based on Mascarpone cheese.
- Mousse of chocolate of French origin.
- Milk sweet, sticky pasta based on milk and sugar, also called cajeta (in Mexico), manjar (in Chile), white delica (in Peru) or arequipe (in Colombia and Venezuela).
- Coconut sweet.
- Mermeladas.
Cupcakes, one bite
- Breaths of Lover.
- Nata bugs.
- Buñuelo.
- Drunk cakes with liquor and your stew in the middle.
- Sky bacon species of flan based on egg yolks and syrup.
- Merengues, egg whites and sugar.
- Chocolate Truffles.
Fruit Pies
Fruit cake (or English pudding) is that cake made with candied or chopped fresh fruit, nuts and spices, optionally soaked in liquor.
- Cherries pie.
- Candy apples.
- Flamed pineapple.
- Oven bananas.
- Dogs with requoise.
- I suffered from quince and apples.
Tarts
- Tarta San Marcos of chocolate, cream and yolk.
- Apple tart.
- Lemon tart.
- Sweet corn tart.
- Chocolate cake.
- Maracuyá tart.
- Raspberry tart.
- Leafed apple.
- Brownie
- Coulant
- Tiramisu
Ice Cream
- Ice cream.
- Sorbete, of Arab heritage.
- Granized, especially lemon and coffee.
- Merengada milk, delicacy of cinnamon-flavored milk.
Various
- Hojaldre.
- Fried milk
- Egg and milk flank, caramelized over.
- Quesillo (Venezuela)
- Turrón.
- Gelatina.
- Dusts and butterflies.
- Pionono.
- Torrija.
- Peanuts.
- Fruits in syrup
For breakfast and snack
- Bizcochos (spongy cake mass).
- Bollería: Swiss, sparkling, berliness, cream prawns, snails, palm trees, ties, pears, pearls, among others.
- Cookie.
- Magdalenas.
- Nozzles.
- Classic torrijas.
- Donuts.
- Sweet Arepas.
- Churros.
- Buñuelos.
- Dónut.
Sweets and desserts by occasion
- Sweet carnivals.
- Christmas treats.
Desserts by country
Desserts from Germany
Marzipan
Lübeck marzipan (in German Lübecker Marzipan) is the marzipan native to the city of Lübeck (northern Germany) protected by European directive as Protected Geographical Indication (PGI) since 1996. Manufacturers of Lübeck marzipan, such as Niederegger, Carstens, Lubeca or Marzipan-Land, voluntarily follow certain quality principles (they are not required by the directive), such as not using less than 70% raw marzipan paste and at most 30 % of sugar.
Strudel
The strudel (German for 'swirl') is a type of pasta originating in central Europe and often associated with German, Austrian and Italian cuisines. The most famous are the Apfelstrudel, made with apples, and the Topfenstrudel, made with quark cheese.
Berliner
A Berliner (in German Berliner Pfannkuchen), also known as: berlin, Berlin ball or friar ball. It is a spherical preparation of sweet dough fried in oil and later filled through an incision made for this purpose. It is made with flour, milk, sugar, butter, egg, yeast, vanilla essence, lemon zest and salt. After frying, it is dusted with icing sugar.
Black Forest Cake
The Black Forest pastry, cake or cake (in German Schwarzwälder Kirschtorte) is a typical dessert of Baden cuisine and one of the most precious in German cuisine. It is a cake between 25 and 30 cm in diameter, made up of several layers of chocolate cake soaked in kirsch and interspersed with cream and cherry jam. It is covered with whipped cream, chocolate shavings and cherries. In German, Schwarzwälder Kirschtorte means Black Forest cherry cake.
Argentinian Desserts
Pastafrola
It is known as pastafrola or pasta frola, also called pasta flora, a typical artisan cake of Argentine gastronomy. It usually consists of a dough covered with quince paste, although other fillings such as sweet potato, guava paste or dulce de leche can also be used. It is decorated with thin strips of the same mass, forming a rhomboid grid on the layer of sweet.
Brazilian Desserts
Papaya cream
It consists of papaya mixed with vanilla ice cream. Crème de cassis is usually added, which can be substituted for a non-alcoholic currant syrup. It is common to mix the papaya cream and ice cream together, then place them on a plate and pour crème de cassis on top. It was a culinary fad in Brazil in the mid-1990s, although its popularity has now waned.
Chili Desserts
- Mote with spindles
- Milk roasted
- Queques
- Snowy milk
- Semola with milk
- Russian Macho
- Kuchen (of German influence)
- Get out.
- Lucuma Flan
Colombian Desserts
Cool
Cholado is a typical fruit salad from the department of Valle del Cauca, Colombia. With a base of shaved ice, fruits, syrups of different flavors and condensed milk are added. Among the fruits used are: banana, green apple, kiwi, strawberry, coconut, papaya, pineapple.
Cooked
Cocada is a typical sweet from Spain, Mexico, Colombia, Chile, Panama, Peru, Brazil. Made from a coconut and milk dough that is later baked.
Merengon
Merengon is a typical food of Colombian gastronomy, a dessert made of various ingredients. It is basically made of:
- White cream.
- Fruit cream.
- Fruit.
- Merengue,
You could say that the basic composition of this dish is white cream. Due to the variety of crops in Colombia, it can be made from strawberry, peach, blackberry and soursop. The meringones are generally white, except for the meringue, which can be of another color, and the fruit, and its sauce. In Colombia, merengon can be found in almost any pastry shop, and also in cars that distribute them throughout the city, doing their business.
Sandwich
The bocadillo is a sweet that is prepared with the pulp of ripe red guava, sugar cane panela or refined sugar, popular in Colombia, Panama and Venezuela. The Colombian variant is known as "bocadillo veleño" Due to the fact that in that country the maximum producer of the sweet is the Colombian municipality of Vélez, department of Santander, since it has a high production, both artisanal and industrial, of sandwiches and there are large guava plantations.
The ingredients are cooked in water over low heat and stirring constantly, resulting in a mass with a thick texture, similar to quince jelly. Traditionally, it is made by cutting it into 5x3x2 centimeter rectangles, although these measurements can vary depending on the manufacturer. The rectangles are wrapped in dry bijao or corn leaves and arranged in rustic wooden boxes, when the manufacturing is done by hand. Those produced industrially and destined for the domestic or export market are usually wrapped in plastic sheets and packed in cardboard boxes. There are some industrial variants of this sweet, which alternate layers of guava sweet with dulce de leche and there are also banana, cider, milk, coconut, among other ingredients. Also, many of them come covered in sugar.
Costa Rican Desserts
Three milks and four milks
In Costa Rica, tres leches is a dessert whose consumption is widespread, mainly in the Central Valley of the country. It consists of a sponge bathed in three types of milk: evaporated milk, milk cream and condensed milk, which give it its name. It is usually accompanied with an egg white meringue, with fruits or almonds. Usually the recipe does not call for butter and therefore has a spongy texture. To the variant known as four milks, pasteurized milk is also added.
Cocadas or tartares
The cocada that is consumed in Costa Rica is a kind of cookie made from a coconut and milk dough that is later baked. The area where this product is most found is in the Costa Rican Caribbean, although it can be found throughout the country.
Sherbet ice cream
Sorbet ice cream is a hundred-year-old dessert, the majority of which is consumed in the Central Valley of the country. It consists of a vanilla, cinnamon, clove and nutmeg ice cream that can be accompanied by fruit, syrup and powdered milk to make a granita or a fruit salad. The most representative place where it can be obtained is in the central market of San José.
Dungeon
The Costa Rican mazamorra is a sweet that consists of a kind of gruel made from Creole corn that is eaten cold. To prepare it, a part of the corn is left to soak, then all the corn is mixed and ground. From this process there is a broth left over that is boiled, along with the ground corn, and is added: sweet, cinnamon, vanilla and cloves.
Caramels
Cajetas are a Costa Rican sweet that can be made from milk, coconut or fruit such as guava. They are usually made from a previously cooked mixture that takes on a thick consistency that is later molded into a square or ball. They can be found in an artisanal or industrial way throughout the country.
Empanadas
Sweet empanadas stuffed are usually eaten with fruit such as: pineapple, guava or chiverre. The latter are produced for Easter. Likewise, empanadas filled with dulce de leche are widely consumed.
Churchill
The churchill itself is a granita that has the basic ingredients (ice, syrup and condensed milk) with the variant that ingredients such as ice cream, powdered milk and cake filling are added. It is mostly consumed in Puntarenas, a city on the Costa Rican Pacific.
Desserts from Spain
Wind Fritters
Buñuelos de viento are balls of dough made with wheat flour, butter and eggs that are fried in hot oil. The dough is usually in the shape of a ball. The dough fried in this way can double its volume, for this reason they are called "windy" (that is, swollen). The wind fritters can be filled with cream, chocolate, whipped cream, etc. It is a dessert that appears in pastry shops in mid-March, as it is traditionally served at Easter celebrations.
Ensaimada
The quintessential sweet on the island of Mallorca is the ensaimada, which is usually eaten for breakfast, and which can also be made in family sizes, filled with cream, angel hair, chocolate or with pieces of sobrassada and candied pumpkin.
Crespells and robiols
Crespells and robiols are also typical, traditionally filled with cottage cheese, angel hair and jam.
Torrija
The French toast consists of a slice of bread (usually several days old) that is soaked in milk or wine with honey and spices and, after being coated in egg, is fried in a pan with oil. It is a typical sweet of the celebrations, generally of Lent and Holy Week, in Spain.
Strudel
The millefeuille is a traditional Spanish confectionery sweet. It is a rectangular-shaped cake, which contains meringue or pastry cream between two layers of puff pastry sprinkled with icing sugar.
Custard
Custard is a dairy dessert of Spanish gastronomy. It is a cream made with milk, egg yolks, sugar and aromas such as vanilla or lemon. Its preparation is simple, it has a low economic cost and its food richness is based on animal fats and proteins, as it contains eggs and milk. For all this, it would constitute an ideal dish for convents, where there has always been a certain promotion in the development of sweet cuisine along with a certain culture of austerity that promoted sobriety in the yantar, which resulted in the maximum possible use of food and its recipes in pursuit of simple but nutritionally complete dishes.
Polvoron
The polvorón is a cake, usually small, made of flour, butter and sugar, baked in a strong oven and that crumbles into dust when eaten. At present it has become a typical product of Christmas confectionery in Spain. It is called a shortbread because when you add the flour it seems that there is dust on top of the sweet.
The curd
Curd (belete in the Canary Islands) is a dairy product made with milk curdled by the effect of a ferment, rennet, extracted from the stomach of a lactating animal or some acid substance, such as lemon juice or vinegar. The gaseous and fat part of the milk is separated by the action of heat, lactic cultures or rennet, forming the mass for the first phase of the cheese-making process and leaving the whey in its liquid state (to make cheeses of serum). The curd, also called "mamiya", "kallatua" or "gaztambera", is usually consumed as a dessert and has a nutritional value similar to that of milk. It can be sweetened with sugar or honey and add nuts, raisins or pieces of fruit.
Desserts from France
Crepe
Crepe, crêpe or crêpe (from the French crêpe, and in turn from the Latin crispus, 'crisp') is called the French recipe, widespread throughout Europe, made mainly from wheat flour, with which a dough in the shape of a disc is made. It is usually served as the base of a dish or dessert applying all kinds of sweet or savory ingredients.
Pain aux raisins
The pain aux raisins (bread with raisins in French) is a piece of French pastry. It is made with a puff pastry dough mixed with raisins and pastry cream, and rolled into a flattened spiral. It is polished with a thin layer of sugar or icing sugar.
Mousse
A mousse, which in Spanish is also known as foam, is a culinary preparation of French origin, whose base is egg white, whipped until stiff, or whipped cream, which give it a spongy consistency. The best known are the chocolate mousse and the fruit mousse.
Crème brûlée
La crème brûlée (in French "burnt cream"; IPA pronunciation: [kʁɛm bʁy le]) is a dessert consisting of a cream whose surface has been dusted with sugar in order to burn it and thus obtain a thin crunchy layer of caramel. It is prepared and served in individual containers such as ramekin or in very small casseroles. It is often flavored with vanilla, a liqueur, seeds, or spices.
Eclair
An éclair, known in Spanish as a pepito, is a thin bun made from choux pastry, shaped into a long shape and baked until crisp and hollow on the inside. Traditionally the bun is filled with pastry cream, with cinnamon, with vanilla or chocolate, or with cream, and is usually covered with chocolate glaze. Other fillings include cream flavored with soluble coffee, cocoa, rum, fruit or chestnut puree.
Tarte Tatin
The Tarte Tatin is a variant of apple pie in which the apples have been caramelized in butter and sugar before being incorporated into the dough. Its peculiarity is that it is an upside-down cake, that is, for its preparation the apples are placed below and the dough on top.
Madeleines
The madeleine, known in Spanish as magdalena, is a small traditional bun from the region of Lorraine, in France, which has spread throughout France, Spain, and consequently, Latin America. The muffins are in the shape of a small shell, which is obtained by baking them in the oven on a metal plate that has holes in the shell. Nowadays they are usually made in small curly paper molds. They taste similar to lemon flavored cake.
Sablé cookies
Sablé (French for 'sandblasted') is a round and crunchy French biscuit, originally from Caen. It is made with wheat flour, butter, sugar and sometimes egg yolk. It can be scented with almond or lemon peel. Among the most famous sablé recipes are those of Mère Poulard, those of Saint-Michel and Pont-Aven.
Desserts from Italy
Lagaccio Biscuits
Lagaccio biscuits (in Italian biscotti del Lagaccio; in Genoese bescheutti do Lagasso) are biscuits originating from the Lagaccio neighborhood, in Genoa (Italy). They were born in 1593 in the Lagaccio neighborhood, in Genoa, near the reservoir of the same name ordered by Andrea Doria and completed in the 1960s, where a kiln of the time began to produce them. They are made with wheat flour, brewer's yeast, sugar, butter, salt and, optionally, a pinch of sweet fennel or aniseed. Mix the flour and yeast with water, and let it rise. Add the rest of the ingredients, knead and leave to rise again for an hour. Two strips of dough are then made, left to rest and baked for half an hour at 180 °C, leaving them to rest for 24 hours before cutting them into oblique slices about 2 cm thick.
Gelato
gelato (Italian: 'ice cream', plural: gelati) is the Italian regional variant of ice cream. As such, it is made with the same ingredients as most other frozen dairy desserts: milk, cream, various sugars and flavorings, including fruit and nuts. When incorporating other ingredients, these are added after the gelato has frozen. Gelato differs from other ice creams in having a lower butterfat content, typically 4-8% (skimmed milk is added as a solid). It is also usually low in sugar, having between 16 and 22%, this amount being carefully balanced with the water to prevent it from freezing. The types of sugar used are sucrose and dextrose, with invert sugar being used to control the sweetness of the final product. Italian gelato and sorbet typically contain a stabilizing base, which is usually egg yolk in yellow cream-based flavors such as zabaione and flan.
Cassata
A Sicilian cassata is a traditional Sicilian cake made with ricotta, sugar, sponge cake, marzipan, candied fruit and icing sugar. Despite being a simple recipe, there are numerous local variants, especially in its external appearance due to style variations in the decoration of this sweet. Some of the ingredients can be pistachios, pine nuts, chocolate, cinnamon, maraschino or orange blossom aroma. The term cassata in the Italian language also refers to a type of frozen dessert from Naples known in Spanish as “Neapolitan ice cream”.
Tiramisu
Tiramisu (from Italian tiramisù) is a cold spoon dessert that is assembled in layers. There is no single preparation recipe, but variants based on a series of base ingredients that can be represented by different products. A tiramisu is always made up of a solid ingredient moistened in coffee, on which is superimposed (alternately or not) a cream whose base is beaten eggs, mascarpone and sugar; It comes sprinkled with cocoa powder.
Mexican Desserts
Ate or fruit jelly
It is a traditional sweet or dessert from the state of Michoacán, it is made from fruits such as guava or quince together with sugar, lemon juice and apples.
Jericalla
Jericalla is a typical Mexican dessert that originates in the city of Guadalajara. It is made with milk, eggs, vanilla, cinnamon and sugar.
Sweet Pumpkin
Also known as “calabaza en tacha”, it is one of the most popular desserts in all of Mexico because it is typically prepared to offer to the dead on their day and as its name describes it, it is made with pumpkin, piloncillo and cinnamon Although there are also various variants in terms of sweeteners and spices, since this dessert has been prepared since pre-Hispanic times.
Poor gentlemen
Poor knights are another typical Mexican dessert from the state of Yucatán. It is a dessert made of baguette bread dipped in sweetened milk and fried. It is generally served cold.
Desserts from Peru
Purple dungeon
The purple mazamorra is a typical Peruvian dessert made from concentrated purple corn with starch.
Rogues
The picarones are some very typical Peruvian fritters, there are records of them since before 1821 during the independence wars, a ring-shaped sweet made with wheat flour dough mixed with squash, and sometimes sweet potato, bathed in chancaca honey flavored with fig leaves, it is also very popular among the five countries that border Peru, given the migration of Peruvians to these countries, carrying their culinary customs.
Doña Pepa nougat
The Doña Pepa nougat is a traditional Peruvian sweet related to the festivity of the Lord of Miracles, made up of three or more sticks of flour distributed in a similar way to the jenga game, bathed with honey from chancaca and decorated with sprinkles and candies of various shapes and colors.
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Sigh of Limeña
A traditional dessert of the gastronomy of Peru, this dessert originates in the mid-nineteenth century in the city of Lima, the Peruvian capital, the history of this very typical dessert begins with Amparo Ayarza, wife of the poet José Gálvez Barrenechea, who devised the recipe. The poet baptizes the dessert because it is soft and sweet like the sigh of a Lima woman in honor of his wife, thus it is known as Suspiro de Lima .
Turkey Desserts
Desserts from Venezuela
- Bienmesabe
- Milk sweet
- Juan Sabroso
- Majarte
- Black in shirt
- Quesillo
- Mango Jelly
- Bocadillo
- Golf
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