Mastering the Basics · Desserts by Books, Murdoch -- Read -- Imperial Library of Trantor

Index

Cover Title Contents Introduction Basics

Common ingredients Equipment Cutting and grating Pâte sucrée and sweet shortcrust pastry Creams, sauces and custard Secrets to a successful meringue Caramel Nuts Chocolate decorations Preparing mangoes Preparing and storing stone fruit and berries Citrus

Custards and Batters

Vanilla baked custard with drunken muscatels Apricot clafoutis Apple crepes Crepe secrets Ricotta fritters Crepe cake with berries Waffles with chocolate fudge sauce and walnuts Banana fritters with lime syrup Crème caramel Buttermilk pancakes with strawberry and vanilla compote Crème brulée

Fruit Desserts

Poached summer fruits in vanilla cinnamon syrup Rhubarb, apple and strawberry crumble Berry and passionfruit pavlova Mixed berry fool Mini pavlovas with caramelised figs Tropical fruit salad Pan-fried stone fruit Preparing fruit Pears poached in red wine Zabaglione with caramelised figs Flambéd pineapple

Cold Desserts

Cherry and pistachio parfait Tiramisu Lemon gelato Watermelon and rosewater granita Dark chocolate mousse Berry sundae Frozen Desserts Peach ripple semifreddo Raspberry and vanilla vacherin Mango sorbet Strawberry frozen yoghurt Tipsy trifle Chocolate ice cream Pear charlotte Passionfruit mousse Gelatine Lemon macaroon and strawberry mousse cake Vanilla panna cotta with poached plums

Hot Puddings

Chocolate self-saucing puddings Bread and butter pudding Steamed Christmas pudding Rice pudding with brandied figs Golden syrup pudding with custard Chocolate fondant puddings Raspberry and lemon soufflés Sticky date puddings

Dessert Cakes and Cheesecakes

Double ginger cake with lime frosting Chocolate and strawberry ice-cream cake Italian ricotta cheesecake with red wine figs White chocolate and raspberry cheesecake Chilled lime and mango cheesecakes New York cheesecake

Conversion charts Index Copyright