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Frozen Desserts

Ice Cream Sherbets Sorbets Spooms. Granite Souffle Parfait Mousse. Frozen Desserts. Ice Cream. Dairy based dessert Composed of milk product, sweeteners, flavors, emulsifiers, and stabilizers 2 types Custard base : Crème Anglaise- eggs Philly style: Gums

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Frozen Desserts

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  1. Ice Cream Sherbets Sorbets Spooms Granite Souffle Parfait Mousse Frozen Desserts

  2. Ice Cream • Dairy based dessert • Composed of milk product, sweeteners, flavors, emulsifiers, and stabilizers • 2 types • Custard base: Crème Anglaise- eggs • Philly style: Gums • Both are churned to incorporate air • Overrun: Amount of air incorporated- Maximum = 100%

  3. Composition • Total MSNF (Milk Solids Non Fat) should be minimum of 40%- • Fat and milk solid content (MSNF) is regulated by the FDA • Milk solids contribute to whipping quality of custard-Too high msnf and lactose will crystallize (known as sanding) • Fat content can vary depending on milk product used • Rated on : • Texture and smoothness • Mouth feel or body) • Richness and flavor

  4. Sweeteners • Sugar is most common • Honey,maple syrup and molasses are also used • When substituting honey for sugar reduce by 20% • Freezing reduces intensity of sugar-ice cream tastes less sweet than custard • Sugar helps keep product smooth and pliable • Too much sugar will prevent ice cream from freezing solid • Sugar content usually 15-20% of total weight

  5. Eggs • Yolks add color and enhance smoothness (due to natural emulsifiers) • Custard must be cooked to ensure bacteria is killed-cook much more and custard will break • Eggs do not affect freezing ability

  6. Churning • Age custard before churning Chilled custard is used in machine. • Amount of air determines final volume • Overrun-amount of air in relation to base-100% max. by law • Overrun is related to total solid content- More solids= less overrun • Freeze as quick as possible

  7. Factors affecting Overrun • Freezing equipment • Time in freezer • Amount of Custard in relation to freezer size-fill no more than 1/2 • Amount of eggs • More eggs-less volume • Total solid content-40% produces 100% overrun

  8. Philly Ice Cream • Uncooked-contain no eggs • Lacks natural emulsifiers found in eggs • Has slight grainy consistency • Always scald milk • Beat cream -fluffy texture • Can use thick fruit pulp-mango, papaya,or banana to improve consistency • Chocolate acts as smoothing agent-contains emulsifiers • Commercial brands add emulsifiers and gums-lecithin, carrageenan

  9. Adding solids to ice cream • Add after churning and before freezing • Fold in solids-Macerate dried fruits in liquer or syrup • Fresh: Poach lightly in syrup • For liquids-add in layers while putting in container • If marbling-add in layers as flowing • Liquid: Chocolate swirl-ganache • Extrude: Remove using spigot-place spoon in center of container and pull side to side to create swirl-do not overmix

  10. Storage • Freeze at 6o or lower • Store at 6o -14o • Store in airtight container-will last 3-4 weeks • Must be tempered before serving • Tempering-Raise temp to 32-varies depending on type and quality of ice cream

  11. Sanitation • Critical-We are using eggs • Use stainless steel equipment • Machine must be cleaned and sanitized after each use • Remove parts and sanitize • Use a bleach solution for other parts- 1 oz/gallon-<110o water temp

  12. Sherbets • Made with dairy product and fruit juice or puree • Close to Philly ice cream when made without eggs • Always served as dessert

  13. Sorbets • Composed of fruit juice or puree -may also be savory • Sorbets use a sugar base which freezes • Used for intermezzos-palate cleansers-also 1st course-Also called ices • Stabilizing agent may be needed Have a lower amount of solids and no emulsifiers-leads to less creamy texture and lower melting point • Spoom: Italian meringue is folded in to add volume

  14. Syrup Density • Measured on Baume scale using Saccharometer • Baume for Basic Sorbet is 14o (3 water/1 sugar) • Baume for 1:1 syrup is 28o • Scale is 0-40o • Water temp is 65o , Warmer is 3o less • The saccharometer measures the density of a syrup. The sugar content needs to be adjusted because the sugar content of the fruit is unknown-General baume is 12-20o • When using spirits or liquers the sugar is controlled by the manufacturer

  15. Stabilizers • Used to prevent bleeding • Common ones are gelatin,pectin,agar agar, gum tragacanth • Gelatin-2 tsp per 1/3 cup water/quart sorbet • Pulp fruits require less or no stabilizer • Also true for Fruits that contain pectin

  16. Granites • Type of dessert ice • Lower sugar content-frozen without churning 8-12o Baume • Frozen in shallow pan- agitated- then chipped off and served • Serve in chilled glass-thaws quickly • Can be savory

  17. Unchurned frozen desserts • Parfait:Whipped cream is folded into a pate bombe • Souffle Glace:Italian meringue is folded into a pate bombe • Frozen Mousse:Pate bombe, Whipped cream, Italian meringue Tall mold is used-unmolded before serving Coupe:Ice cream or sorbet with sauce and other elements- cookies, candies, etc.- done a la minute Bombe:Round mold lined with ice cream, sorbet or sherbet- filled with parfait- frozen- unmolded

  18. Dessert Menu • Lemon tart • Chocolate sabayon • Crème Brulee Tart • Italian Rum Torta • Tira Misu • Tart Tatin • Dobos torte

  19. Lemon Tarts • Base: Short dough- blind baked- thin sponge layer-syrup • Filling: Lemon Curd • Icing: Swiss Meringue- torched • Garnish: Candied lemon zest • Décor: Meringue rose- “ Citron” written with meringue

  20. Chocolate Sabayon • Zabaglione- Italian – Whipped sabayon made with Marsala wine instead of dairy (Done over bain marie) • Base: Chocolate sponge flavored with marsala syrup • Filling: Sabayon Bavarian • Icing: Ganache ( 3:2) • Décor: Rosette topped with Crystallized grape • Garnish: Chocolate shavings on edge

  21. Crème Brulee Tart • Base: Short dough- blind baked • Filling: Crème Brulee custard • Décor: Caramelized sugar on top • Crème chantilly border- if needed- Other?

  22. Italian Rum Torta • Base: 2 layers vanilla sponge, 1 layer chocolate sponge brushed with rum syrup • Filling: Vanilla pastry cream, chocolate pastry cream- piped on alternate rings • Icing: Italian Buttercream • Décor:Combed sides; Rosette- topped with glazed cherry and angelica leaves • Garnish: Cover side edge with toasted sliced almonds

  23. Tira Misu Torta • “Pick me up”- Expresso • Base: Vanilla Sponge( ladyfingers) soaked with coffee/Kahlua syrup • Filling: Mascarpone cheese Bavarian • Icing: Crème chantilly • Décor: Top- Rosette topped with Chocolate coffee cup runout Side- Chocolate dipped ladyfingers (1/2 of cookie) • Garnish: Top- Sifted cocoa and cinnamon mix

  24. Tart Tatin • Sisters Tatin • Base: Puff paste or short dough- docked • Filling: Caramelized apples • Served warm with crème fraiche

  25. Dobos Torte • Base: Vanilla sponge- 7 very thin layers - soak with frangelica flavored syrup • Filling: Chocolate buttercream- thin • Icing: Chocolate buttercream-combed • Décor: Caramel covered short dough triangles on double shell • Garnish- Croquant on edge

  26. Today’s Production • All Groups: Prep as per Dessert cycle • Group 1: Crème Anglaise- 1 qt. for Ice cream • Group 2: Chocolate ice cream • Group 3: Champagne Sorbet • Group 4: Crème Anglaise- 1 qt. for Ice cream

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