(Anita Sharma)

ENTREMET-SWEET COURSE

Refers to hot and cold sweet dishes.

Cakes,pastries and buiscuits are served at tea time.

However for regular lunch and dinner menu rich cakes are included

(CHARLOTTE ROYAL) (APPLE COMPOTE) (CHARLOTTE ROYALE)

(APPLE PIE)

(LEMON SOUFFLE)

MENU EXAMPLES

1. COMPOTE-prepared from hard fruits like apple, apricot,plums,guvava,fig etc.

· Served at breakfast time hot

· It is cooked fruits flavoured with nutmeg,cloves and cinnamon.

· Served chilled during lunch or dinner

2..CHARLOTTE ROYALE-Combination of two types of jelly lemon and strawberry lined with swiss roll filled with bavarois mixture.

3.APPLE PIE-shortcrust filled with apple puree,dredged with icing sugar, baked.

4.MERINGUES-white of an egg beaten to a stiff point with sugar with lemon, strawberry or chocolate colour and essence, baked.

5.SOUFFLE-a light pudding made from egg white, egg yolk , sugar and gelatine.

· APPLE STRUDEL-German or Viennese origin the sweet pastry.

· Filled with puree of apple flavored with clove and cinnamon stick.

· Looks somewhat like Chinese spring rolls.

· CONDE-rice pudding with milk, egg and fresh fruits.

· BAVAROIS-rich cream preparation made from milk ,sugar, egg etc.

· CREOLE-berries macerated in sugar syrup with kirsch.

· BLANCMANGE-A light dish somewhat like bavarois.

Made from milk,sugar,apinch of salt, corn flour, gelatin and cream.

· BOUCHEES –Vol-au-vent with sweetened purees.

· GLACES-Crystallized fruits or flowers e.g gulkund.

· GATEAU MILLES FEUILLES-In U.S and Scandinavian countries called Napoleon's cake.

· A thousand leaves cake

· Multideck sandwiched with cream, custard or preserves topped with fondant icing.

· GATEAU PITHIVIER-double layered puff paste filled with egg custard, crimped on sides, baked.

· Another method of making is puff or flaky pastry filled with cake mixture, egg washed and baked.

· Gateau st honore – short crust base with choux paste ring filled with choux paste balls which have whipped sweetened cream inside. The balls are coated with syrups , garnished with cherry .

· Gateau Religieuse – Short crust base with vertical brim filled with chocolate and coffee éclairs alternatively on sides , centre with bavarois mixture.

· Gateau foret noir – known as black forest cake

· Known as Schwarzwalder kauchen in german

· Cake with chocolate layers and flakes flavoures with kirsch decorated with cream and cherries

· Gateau Printainier – genoise decorated with cashew nuts topped with tricolor butter icing

· Riz A La Imperatrice – A rice pudding made of rice , milk , egg yolks , gelatine with strawberry and lemon jelly

· Triffle – origin England

· Made from left over cake with cake with custard decorated with cream and jam

· Ice creams – lollies , parfait , sundaes , fried ice *creams

Indian sweets

· Bengal- rasgulla , rajbhog , rasmalai , sandhesh , payesh , mishit dhoi

· North india – imarti , jalebi , balushahi , malpua , burfi , petha , sohen halwa , gajar halwa , moong dal halwa , barley halwa , Karachi halwa of gum paste , gulab jamun

· Maharashtra – shrikhand , puranpoli , basundi

· Gujrat mohanthal , doodhpak , lapsi

· Kerela – Palpaysam

· Karnatak – Mysore pak

(GATEAU MILLE FEUILLES) (GATEAU PITHIVIER)-

(GATEAU RELIGIEUSE) (SHERERY TRIFLE)

(GATEAU ST HONORE)

(GATEAU FORET NOIRE)

Food & Beverage Notes

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