Dessert

Dessertis acoursethat concludes a meal. The course consists of sweet foods, such ascake, biscuit, ice cream and possibly a beverage such asdessert wineandliqueur. Some cultures sweeten foods that are more commonlysavoryto create desserts. In some parts of the world, there is no tradition of a dessert course to conclude a meal.
Historically, the dessert course consisted entirely of foods "from the storeroom" (de l’office), including fresh, stewed, preserved, and dried fruits; nuts; cheese and other dairy dishes;dry biscuits (cookies)andwafers; andices and ice creams.Sweet dishes from the kitchen, such as freshly prepared pastries,meringues,custards,puddings, and baked fruits, were served in theentremets course, not in the dessert course.  By the 20th century, though, sweet entremets had come to be included among the desserts.
The modern termdessertcan apply to many sweets, includingfruit,custards,gelatins,puddings,biscuits,cookies,macaroons,pastries,pies,tarts,cakes,ice creams, andsweet soups.
The term "dessert" originated from the French worddesservir,meaning "to clear the table",and it referred to the final course of the meal, presented after the table was "cleared" (deservi).
One of the earliest uses of the term in a culinary context is in theMénagier de Paris(1393), which includes a course of "desserte" in three of the menus,one of which includes sweet pastries and fruits, another of which includes savoryfrumentyand venison.
In later centuries, the term continued to refer to the last course of the meal.  In the late 19th century, the word "desserts" also came to refer to the dishes served in the dessert course.
The word "dessert" is most commonly used for this course inAustralia,Canada,Ireland,New Zealand, and theUnited States, while it is one of several synonyms, including "pudding", "sweet" and "afters", in theUnited Kingdomand some other Commonwealth countries.
Sweets were fed to the gods in ancient Mesopotamia andancient Indiaand other ancient civilizations.Herodotusmentions thatPersianmeals featured many desserts, and were more varied in their sweet offerings than the main dishes.German army officerHelmuth von Moltkewhilst serving in theOttoman Empirenoted the unusual presentation of courses with the sweet courses served between roasts and other savory dishes.
Dried fruit and honey were probably the first sweeteners used in most of the world, but the spread ofsugarcanearound the world was essential to the development of dessert.Sugarcane was grown and refined in India before 500 BCand was crystallized, making it easy to transport, by AD 500. Sugar and sugarcane were traded, making sugar available to Macedonia by 303 BC and China by AD 600.  In theIndian subcontinent, the Middle East, and China, sugar has been a staple of cooking and desserts for over a thousand years.
Sugarcane and sugar were little known and rare in Europe until the twelfth century or later when theCrusadesand thencolonizationspread its use. Europeans began to manufacturesugarin theMiddle Ages, and more sweet desserts became available.Even then sugar was so expensive usually only the wealthy could indulge on special occasions.  The firstapple pierecipe was published in 1381;The earliest documentation of the termcupcakewas in "Seventy-five Receipts for Pastry, Cakes, and Sweetmeats" in 1828 inEliza Leslie'sReceiptscookbook.
TheIndustrial Revolutionin Europe and later America led to the mass-production of foodstuffs, including desserts, that could be processed, preserved, canned, and packaged. Frozen foods, including desserts, became very popular starting in the 1920s.
Sweet desserts usually contain cane sugar, palm sugar, brown sugar, honey, or some types of syrup such as molasses, maple syrup, treacle, or corn syrup. Other common ingredients in Western-style desserts are flour or other starches, cookingfatssuch as butter or lard,dairy,eggs, salt, acidic ingredients such as lemon juice, and spices and other flavoring agents such aschocolate, coffee, peanut butter,fruits, andnuts. The proportions of these ingredients, along with the preparation methods, play a major part in the consistency, texture, and flavor of the end product.
Sugars contribute moisture and tenderness to baked goods. Flour or starch components serves as a protein and gives the dessert structure. Fats contribute moisture and can enable the development of flaky layers in pastries and pie crusts.  The dairy products in baked goods keep the desserts moist. Many desserts also contain eggs, in order to form custard or to aid in the rising and thickening of a cake-like substance. Egg yolks specifically contribute to the richness of desserts.  Egg whites can act as a leavening agentor provide structure.  Further innovation in the healthy eating movement has led to more information being available about vegan and gluten-free substitutes for the standard ingredients, as well as replacements for refined sugar.
Desserts can contain manyspicesand extracts to add a variety of flavors. Salt and acids are added to desserts to balance sweet flavors and create a contrast in flavors. Some desserts arecoffee-flavored, for example an iced coffeesouffléor coffee biscuits.Alcohols and liqueurs can also be used as an ingredient, to make alcoholic desserts.
Desserts consist of variations of tastes, textures, and appearances. Desserts can be defined as a usually sweeter course that concludes a meal.This definition includes a range of courses ranging from fruits or dried nuts to multi-ingredient cakes and pies. Many cultures have different variations of dessert. In modern times the variations of desserts have usually been passed down or come from geographical regions. This is one cause for the variation of desserts. These are some major categories in which desserts can be placed.
Cakes are sweet tender breads made with sugar and delicate flour. Cakes can vary from light, airy sponge cakes to dense cakes with less flour. Common flavorings includedried,candiedor freshfruit,nuts,cocoaorextracts. They may be filled withfruit preservesordessert sauces(likepastry cream), iced withbuttercreamor other icings, and decorated withmarzipan, piped borders, or candied fruit. Cake is often served as a celebratory dish on ceremonial occasions, for exampleweddings,anniversaries, andbirthdays. Small-sized cakes have become popular, in the form ofcupcakesandpetits fours, an example of which can be thePortuguese "bolo de arroz".
Puddingsare similar tocustardsin that their base is cream or milk. However, their primary difference is that puddings are thickened with starches such ascorn starchortapioca. On the other hand, custards are thickened using only eggs and are usually more firm.
Biscuitsorcookiesare small disks of sweetened dough, similar in composition to a cake. The term "biscuit" is a derivation of Latin fortwice-baked,while the term "cookie" is a Dutch diminutive forkoek, meaning cake. Some examples of this dessert include aginger nut,shortbread biscuitandchocolate chip cookie. InCommonwealth English, the term "biscuit" refers to this type of dessert in general, with "cookie" reserved for a specific type ofdrop cookie; inNorth America, the term "cookie" typically refers to all forms of this dessert, with "biscuit" more commonly referring to atype of bread.
Other small cakes and pastries can also be counted as under these terms, due to their size and relative similarity to cookies and biscuits, such asjaffa cakesandEccles cakes.
Confection, also calledcandy, sweets or lollies, featuressugarorhoneyas a principal ingredient.
Many involve sugar heated into crystals with subtle differences. Dairy and sugar based includecaramel,fudgeandtoffeeortaffy. There are multiple forms of egg and sugarmeringuesand similar confections. Unheated sugar dissolves into icings, preservatives and sauces with other ingredients.
Theobroma cacaobeansare commonly mixed with sugar to form chocolate. Pure, unsweetened dark chocolate contains primarily cocoa solids. Cocoa butter is also added in varying proportions. Much of the chocolate currently consumed is in the form of sweet chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. Dark chocolate is produced by adding fat and sugar to the cacao mixture, with no milk or much less than milk chocolate.
Mithai, derived from the Sanskrit word 'sharkara',represents the range of Indian desserts.
These kinds of desserts usually include a thickened dairy base. Custards are cooked and thickened with eggs. Baked custards includecrème brûléeandflan. They are often used as ingredients in other desserts, for instance as a filling for pastries or pies.
Many cuisines include a dessert made of deep-fried starch-based batter or dough. In many countries, adoughnutis a flour-based batter that has been deep-fried. It is sometimes filled with custard or jelly.Frittersare fruit pieces in a thick batter that have been deep fried.Gulab jamunis an Indian dessert made of milk solids kneaded into a dough, deep-fried, and soaked in honey.Churrosare a deep-fried and sugared dough that is eaten as dessert or a snack in many countries.
Ice cream,gelato,sorbetand shaved-ice desserts fit into this category. Ice cream is a cream base that is churned as it is frozen to create a creamy consistency. Gelato uses a milk base and has less air whipped in than ice cream, making it denser. Sorbet is made from churned fruit and is not dairy based. Shaved-ice desserts are made by shaving a block of ice and adding flavored syrup or juice to the ice shavings.
Jellied desserts are made with a sweetened liquid thickened with gelatin or another gelling agent. They are traditional in many cultures.Yōkanis a Japanese jellied dessert. In English-speaking countries, many dessert recipes arebased on gelatinwith fruit or whipped cream added. The vegetarian substitute for gelatin isagar agar.Marshmallowis also most commonly made with gelatin.
Pastries are sweet baked pastry products. Pastries can either take the form of light and flaky bread with an airy texture, such as acroissantor unleavened dough with a high fat content and crispy texture, such asshortbread. Pastries are often flavored or filled withfruits,chocolate,nuts, andspices. Pastries are sometimes eaten withteaorcoffeeas a breakfast food.
Pies and cobblers consist of a filling enclosed by a crust, which can be made from either pastry or crumbs. The fillings of pies can vary from fruits to puddings, whereas cobbler fillings are mostly fruit-based. On the other hand, clafoutis is a dessert in which batter is poured over a fruit-based filling before being baked.
Tong sui, literally translated as "sugar water" and also known as tim tong, is a collective term for any sweet, warmsouporcustardserved as a dessert at the end of a meal inCantonese cuisine.Tong suiare a Cantonese specialty and are rarely found in otherregional cuisines of China. Outside of Cantonese-speaking communities, soupy desserts generally are not recognized as a distinct category, and the termtong suiis not used.
Dessert winesare sweetwinestypically served with dessert. There is no simple definition of a dessert wine. In the UK, a dessert wine is considered to be any sweet wine drunk with a meal, as opposed to the whitefortified wines(fino and amontillado sherry) drunk before the meal, and the red fortified wines (portandmadeira) drunk after it. Thus, most fortified wines are regarded as distinct from dessert wines, but some of the less strong fortified white wines, such asPedro Ximénezsherry andMuscat de Beaumes-de-Venise, are regarded as honorary dessert wines. In the United States, by contrast, a dessert wine is legally defined as any wine over 14%alcohol by volume, which includes all fortified wines - and is taxed at higher rates as a result. Examples includeSauternesandTokaji Aszú.
Throughout much of central and western Africa, there is no tradition of a dessert course following a meal.Fruit or fruit salad would be eaten instead, which may be spiced, or sweetened with a sauce. In some former colonies in the region, the colonial power has influenced desserts – for example, the Angolancocada amarela(yellow coconut) resembles baked desserts in Portugal.
In Asia, desserts are often eaten between meals as snacks rather than as a concluding course. There is widespread use of rice flour in East Asian desserts, which often include local ingredients such as coconut milk, palm sugar, and tropical fruit.In India, where sugarcane has been grown and refined since before 500 BC, desserts have been an important part of the diet for thousands of years; types of desserts includeburfis,halvahs,jalebis, andladdus.
Bubble tea, which originated in Taiwan, is a kind of dessert made with flavored tea or milk and tapioca. It is well known across the world.
In Ukraine and Russia, breakfast foods such asnalysnykyorblintzor oladi (pancake), andsyrnikiare served withhoneyandjamas desserts.
In the Netherlandsvlais a popular dessert. It is a custard-like dessert that is served cold. Popular flavours are: vanilla, chocolate, caramel, and several fruit flavours. There is also hopjesvla which is flavoured like aHopje, a Dutch coffee and caramel sweet.
The worddessertas a culinary term appears as early as 1393 in theMénagier de Paris, where "desserte" is included in three of the twenty-nine menus.Thedessertecomes near the end of the meal, but before theissue(departure) of hypocras and wafers, included in ten of the menus; and before theboute-hors(sendoff) of wines and spices, included in four of the menus.  Thedessertewas the last cooked course of the meal, but theboute-horswas the true final course of the meal.
In the later printed bookPetit traicté auquel verrez la maniere de faire cuisine(c. 1536), more widely known from the edition titledLivre fort excellent de cuisine(1542),the menus at the end of the book present the meal in four stages : theentree de table(entrance to the table),potaiges(foods boiled or simmered "in pots"),services de rost(meat or fowl "roasted" in dry heat), andissue de table(departure from the table). Theissue de tableincludes fruit, nuts, pastries, jellies, cheese, and cream.  The menus do not mention "dessert".
Between the mid-16th and mid-17th century, the stages of the meal underwent several significant changes. Notably,potagebecame the first stage of the meal, theentréebecame the second stage,entremetscame to be served in their own distinct stage after theroast, and the last course of the meal came to be called “dessert”.
In the 17th, 18th, and 19th centuries, the dessert stage of the meal consisted entirely of foods "from the storeroom" (de l’office), such as fresh, stewed, preserved, and dried fruits; fruit jellies; nuts; cheese and other dairy dishes;dry biscuits (cookies)andwafers; and, beginning in the mid-18th century,icesandpetits fours.
On lean days out of Lent,the dishes in the dessert stage of the meal were the same as those served on meat days.  In Lent, though, eggs were never served at any meal, and only dishes that did not include eggs were appropriate for the dessert stage.
Despite the significance of dessert in the structured meals of the time, the dessert course was often not included on the menus or bills of fare of the 17th and 18th centuries.
In the late 19th century, the word dessert, which properly referred to the last stage of the meal, came to refer also to the dishes that were served in that stage.
In the 20th century, cheeses came to be served in their own course just before the dessert course.
Also in the 20th century, sweet dishes from the kitchen, such as freshly prepared pastries,meringues,custards,puddings, and baked fruits, which had traditionally been served in theentremets course, came to be included among the desserts.
Ice creaminThe United Statesis popular.PieandCheesecakeis also fairly popular in the US.Some ofMexicosfavorite desserts are Flan,Paletas, andPastel de Tres Leches.
Dulce de lecheis a very common confection in Argentina.In Bolivia, sugarcane, honey and coconut are traditionally used in desserts.Tawa tawais a Bolivian sweetfritterprepared using sugar cane, andhelado de canelais a dessert that is similar to sherbet which is prepared with cane sugar and cinnamon.Coconut tarts, puddings cookies and candies are also consumed in Bolivia.Brazil has a variety of candies such asbrigadeiros(chocolate fudge balls),cocada(a coconut sweet),beijinhos(coconut truffles and clove) andRomeu e Julieta(cheese with a guava jam known asgoiabada). Peanuts are used to makepaçoca,rapaduraandpé-de-moleque. Local common fruits are turned injuicesand used to makechocolates,ice popsandice cream.In Chile,kuchenhas been described as a "trademark dessert".Several desserts in Chile are prepared withmanjar, (caramelized milk), includingalfajor,flan,cuchufliandarroz con leche.Desserts consumed in Colombia includedulce de leche, waffle cookies,puddings, nougat, coconut with syrup and thickened milk with sugarcane syrup.Desserts in Ecuador tend to be simple, and desserts are a moderate part of the cuisine.Desserts consumed in Ecuador includetres leches cake, flan, candies and various sweets.
In Australia, meals are often finished with dessert. This includes various fruits. More complex desserts include cakes, pies and cookies, which are sometimes served during special occasions.
New Zealand and Australia have a long-standing debate over which country invented thePavlova. The pavlova is named afterAnna Pavlova, who visited both countries in the 1920s.
The market for desserts has grown over the last few decades, being greatly increased by the commercialization of baking desserts and the rise of food productions. Desserts are served in most restaurants as their popularity has increased.  Many commercial stores have been established as solely dessert stores.Ice cream parlorshave been around since before 1800.Many businesses have started advertising campaigns focusing solely on desserts. The tactics used to market desserts are very different depending on the audience; for example, desserts can be advertised with popular movie characters to target children.The rise of companies such asFood Networkhas produced many shows which feature desserts and their creation. Shows like these have displayed extreme desserts and made a game show atmosphere to make desserts a more competitive field.
Desserts are a standard staple in restaurant menus, with different degrees of variety. Pie and cheesecake were among the most popular dessert courses ordered in U.S. restaurants in 2012.
Dessert foods often contain relatively high amounts ofsugarandfatsand, as a result, highercalorie countsper gram than other foods. Fresh or cooked fruit with minimaladded sugaror fat is an exception.