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51-545: Granita ( Italian: [ɡraˈniːta] ), in Italian also granita siciliana ( Italian: [ɡraˈniːta sitʃiˈljaːna] ), is a semi-frozen dessert made from sugar, water, and various flavorings. Originally from Sicily , it is available throughout Italy in varying forms. It is related to sorbet and Italian ice ; however, throughout Sicily its consistency varies. Food writer Jeffrey Steingarten says that "the desired texture seems to vary from city to city" on

102-483: A doughnut is a flour-based batter that has been deep-fried. It is sometimes filled with custard or jelly. Fritters are fruit pieces in a thick batter that have been deep fried. Gulab jamun is an Indian dessert made of milk solids kneaded into a dough, deep-fried, and soaked in honey. Churros are a deep-fried and sugared dough that is eaten as dessert or a snack in many countries. Ice cream , gelato , sorbet and shaved-ice desserts fit into this category. Ice cream

153-587: A compendium of The English Year including three recipes for frumenty. They show considerable variation with place and time. A healthy dose of spirit is often mentioned as accompanying the frumenty. A dish made with boiled cracked wheat and soured milk was made in Ancient Persia , and is still used, often as the basis for a soup, in Greece and Cyprus (as trahanas ), and in Turkey ( tarhana ). Kutia

204-551: 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 include burfis , halvahs , jalebis , and laddus . Bubble tea , which originated in Taiwan,

255-548: A distinct category, and the term tong sui is not used. Dessert wines are sweet wines typically 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 white fortified wines (fino and amontillado sherry) drunk before the meal, and the red fortified wines ( port and madeira ) drunk after it. Thus, most fortified wines are regarded as distinct from dessert wines, but some of

306-783: A guava jam known as goiabada ). Peanuts are used to make paçoca , rapadura and pé-de-moleque . Local common fruits are turned in juices and used to make chocolates , ice pops and ice cream . In Chile, kuchen has been described as a "trademark dessert". Several desserts in Chile are prepared with manjar , (caramelized milk), including alfajor , flan , cuchufli and arroz con leche . Desserts consumed in Colombia include dulce 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

357-438: A high fat content and crispy texture, such as shortbread . Pastries are often flavored or filled with fruits , chocolate , nuts , and spices . Pastries are sometimes eaten with tea or coffee as 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

408-831: 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 include dried , candied or fresh fruit , nuts , cocoa or extracts . They may be filled with fruit preserves or dessert sauces (like pastry cream ), iced with buttercream or other icings, and decorated with marzipan , piped borders, or candied fruit. Cake

459-402: A moderate part of the cuisine. Desserts consumed in Ecuador include tres 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

510-511: A principal ingredient. Many involve sugar heated into crystals with subtle differences. Dairy and sugar based include caramel , fudge and toffee or taffy . They are multiple forms of egg and sugar meringues . and similar confections. Unheated sugar co-adulate into icings, preservatives and sauces with other ingredients. Theobroma cacao beans can be a substitute or more commonly mixed with sugar to form chocolate. Pure, unsweetened dark chocolate contains primarily cocoa solids. Cocoa butter

561-857: A slug of rum added under the counter, plays a role in the plot of Thomas Hardy 's novel The Mayor of Casterbridge . It is also mentioned in Lewis Carroll 's Through the Looking-Glass as a food that snapdragon flies live on. Snapdragon was a popular game at Christmas, and Carroll's mention of frumenty shows it was known to him as a holiday food. It also appears in a girl's recitation of holiday traditions, in My Lady Ludlow , published 1858, by Elizabeth Gaskell : "furmenty on Mothering Sunday, Violet cakes in Passion Week" (Chapter 2). Steve Roud , librarian and folklorist, compiled

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612-435: A variety of flavors. Salt and acids are added to desserts to balance sweet flavors and create a contrast in flavors. Some desserts are coffee -flavored, for example an iced coffee soufflé or coffee biscuits. Alcohols and liqueurs can also be used as an ingredient, to make alcoholic desserts. Dessert consist of variations of tastes, textures, and appearances. Desserts can be defined as a usually sweeter course that concludes

663-407: Is a course that concludes a meal. The course consists of sweet foods, such as cake , biscuit, ice cream and possibly a beverage such as dessert wine and liqueur . Some cultures sweeten foods that are more commonly savory to 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

714-422: Is a Japanese jellied dessert. In English-speaking countries, many dessert recipes are based on gelatin with fruit or whipped cream added. The vegetarian substitute for gelatin is agar agar . Marshmallow is 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 a croissant or unleavened dough with

765-481: 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. Yōkan

816-498: 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 as nalysnyky or blintz or oladi (pancake), and syrniki are served with honey and jam as desserts. In the Netherlands vla is a popular dessert. It is a custard-like dessert that is served cold. Popular flavours are: vanilla, chocolate, caramel, and several fruit flavours. There

867-671: Is a very common confection in Argentina. In Bolivia, sugarcane, honey and coconut are traditionally used in desserts. Tawa tawa is a Bolivian sweet fritter prepared using sugar cane, and helado de canela is 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 as brigadeiros (chocolate fudge balls), cocada (a coconut sweet), beijinhos (coconut truffles and clove) and Romeu e Julieta (cheese with

918-457: 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

969-518: Is also hopjesvla which is flavoured like a Hopje , a Dutch coffee and caramel sweet. The word dessert as a culinary term appears as early as 1393 in the Ménagier de Paris , where " desserte " is included in three of the twenty-nine menus. The desserte comes near the end of the meal, but before the issue (departure) of hypocras and wafers, included in ten of the menus; and before the boute-hors (sendoff) of wines and spices, included in four of

1020-473: Is always different from that of ice cream , which is creamier, and from that of sorbet, which is more compact; this makes granita distinct and unique. Common and traditional flavoring ingredients include lemon juice , mandarin oranges , jasmine , coffee , almonds , mint , and when in season wild strawberries and black mulberries . Chocolate granitas have a tradition in the city of Catania , but are also available in other parts of Sicily. The nuances of

1071-516: 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 Angolan cocada amarela (yellow coconut) resembles baked desserts in Portugal. In Asia, desserts are often eaten between meals as snacks rather than as

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1122-516: Is often served as a celebratory dish on ceremonial occasions, for example weddings , anniversaries , and birthdays . Small-sized cakes have become popular, in the form of cupcakes and petits fours , an example of which can be the Portuguese "bolo de arroz" . Puddings are similar to custards in that their base is cream or milk. However, their primary difference is that puddings are thickened with starches such as corn starch or tapioca . On

1173-415: Is served, of which one dish, from the lordly mansion to the humblest shed, is, invariably, furmety; yule cake, one of which is always made for each individual in the family, and other more substantial viands are also added. Poor Robin , in his Almanack for the year 1676, (speaking of the winter quarter,) says, "and lastly, who would but praise it, because of Christmas, when good cheer doth so abound, as if all

1224-758: The Pavlova . The pavlova is named after Anna Pavlova , who visited both countries in the 1920s. Frumenty Florence White , founder of the English Folk Cookery Association , wrote in Good Things in England (1932) that frumenty is England's "oldest national dish". For several centuries, frumenty was part of the traditional Celtic Christmas meal. According to an 1822 Time's Telescope , in Yorkshire, on Christmas Eve: Supper

1275-511: The Lenten fast. In Lincolnshire, frumenty was associated with sheep-shearing in June. A diarist recalled of his youth in the 1820s that "almost every farmer in the village made a large quantity of frumenty on the morning they began to clip; and every child in the village was invited to partake of it". A second batch, of better quality, was produced later and taken round in buckets to every house in

1326-494: 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 include crème brûlée and flan . 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,

1377-498: The Sicilian ingredients are important to the flavor of the finished granita: Sicilian lemons are a less acidic, more floral variety similar to Meyer lemons , while the almonds used contain a proportion of bitter almonds , crucial to the signature almond flavor. Another popular granita flavor is pistachio , an agricultural product of Sicily. [REDACTED] Media related to Granita at Wikimedia Commons Dessert Dessert

1428-457: The desserts. The modern term dessert can apply to many sweets, including fruit , custards , gelatins , puddings , biscuits , cookies , macaroons , pastries , pies , tarts , cakes , ice creams , and sweet soups . The term "dessert" originated from the French word desservir, meaning "to clear the table", and it referred to the final course of the meal, presented after the table

1479-503: The first stage of the meal, the entrée became the second stage, entremets came to be served in their own distinct stage after the roast , 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) and wafers ; and, beginning in

1530-588: The frumentee, and fesanttes full riche / Baken mete therby one the burde sett", i.e. in modern English, "Venison with the frumenty and pheasants full rich; baked meat by it on the table set". The dish also appears, likewise paired with venison, at the New Year feast in the Middle English poem known as The Alliterative Morte Arthure (c. 1400): "Flesh flourisht of fermison, with frumentee noble." The dish, described as 'furmity' and served with fruit and

1581-471: The island; on the west coast and in Palermo , it is at its chunkiest, and in the east, it is nearly as smooth as sorbet. This is largely the result of different freezing techniques: the smoother types are produced in a gelato machine , while the coarser varieties are frozen with only occasional agitation, then scraped or shaved to produce separated crystals. Although its texture varies from coarse to smooth, it

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1632-543: The kitchen, such as freshly prepared pastries, meringues , custards , puddings , and baked fruits, which had traditionally been served in the entremets course , came to be included among the desserts. Ice cream in The United States is pretty popular. Pie and Cheesecake is also fairly popular in the US. Some of Mexicos favorite desserts are Flan, Paletas , and Pastel de Tres Leches. Dulce de leche

1683-500: The less strong fortified white wines, such as Pedro Ximénez sherry and Muscat 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 include Sauternes and Tokaji Aszú . Throughout much of central and western Africa, there

1734-463: The main dishes. German army officer Helmuth von Moltke whilst serving in the Ottoman Empire noted 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 of sugarcane around the world was essential to the development of dessert. Sugarcane

1785-743: 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, cooking fats such as butter or lard, dairy , eggs , salt, acidic ingredients such as lemon juice, and spices and other flavoring agents such as chocolate , coffee, peanut butter, fruits , and nuts . The proportions of these ingredients, along with

1836-416: The menus. The desserte was the last cooked course of the meal, but the boute-hors was the true final course of the meal. In the later printed book Petit traicté auquel verrez la maniere de faire cuisine (c. 1536), more widely known from the edition titled Livre fort excellent de cuisine (1542), the menus at the end of the book present the meal in four stages : the entree de table (entrance to

1887-399: The mid-18th century, ices and petits 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

1938-558: 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, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine . Tong sui are a Cantonese specialty and are rarely found in other regional cuisines of China . Outside of Cantonese-speaking communities, soupy desserts generally are not recognized as

1989-451: The other hand, custards are thickened using only eggs and are usually more firm. Biscuits or cookies are small disks of sweetened dough, similar in composition to a cake. The term " biscuit " is a derivation of Latin for twice-baked , while the term " cookie " is a Dutch diminutive for koek , meaning cake. Some examples of this dessert include a ginger nut , shortbread biscuit and chocolate chip cookie . In Commonwealth English ,

2040-473: 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

2091-443: 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 agent or 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 many spices and extracts to add

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2142-453: The storeroom" ( de l’office ), including fresh, stewed, preserved, and dried fruits; nuts; cheese and other dairy dishes; dry biscuits (cookies) and wafers ; and ices and ice creams . Sweet dishes from the kitchen, such as freshly prepared pastries, meringues , custards , puddings , and baked fruits, were served in the entremets course , not in the dessert course. By the 20th century, though, sweet entremets had come to be included among

2193-419: The table), potaiges (foods boiled or simmered "in pots"), services de rost (meat or fowl "roasted" in dry heat), and issue de table (departure from the table). The issue de table includes 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, potage became

2244-601: The term "biscuit" refers to this type of dessert in general, with "cookie" reserved for a specific type of drop cookie ; in North America , the term "cookie" typically refers to all forms of this dessert, with "biscuit" more commonly referring to a type 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 as jaffa cakes and Eccles cakes . Confection , also called candy , sweets or lollies, features sugar or honey as

2295-798: The twelfth century or later when the Crusades and then colonization spread its use. Europeans began to manufacture sugar in the Middle Ages , and more sweet desserts became available. Even then sugar was so expensive usually only the wealthy could indulge on special occasions. The first apple pie recipe was published in 1381; The earliest documentation of the term cupcake was in "Seventy-five Receipts for Pastry, Cakes, and Sweetmeats" in 1828 in Eliza Leslie 's Receipts cookbook . The Industrial Revolution in Europe and later America led to

2346-461: The village. Food historian Polly Russell describes one of the first English recipes for it in the 1390 manuscript The Forme of Cury , and how this served as the inspiration for the 2013 Christmas menu at Dinner by Heston Blumenthal , transforming Victorian workhouse food for paupers into modern luxurious dining. Frumentee is served with venison at a banquet in the mid-14th century North Midlands poem Wynnere and Wastoure : "Venyson with

2397-778: 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 in Australia , Canada , Ireland , New Zealand , and the United States , while it is one of several synonyms, including " pudding ", " sweet " and " afters ", in the United Kingdom and some other Commonwealth countries. Sweets were fed to the gods in ancient Mesopotamia and ancient India and other ancient civilizations. Herodotus mentions that Persian meals featured many desserts, and were more varied in their sweet offerings than

2448-407: The world were made of minced pies, plum-pudding, and furmety [ sic ]." It was often eaten on Mothering Sunday , the fourth Sunday of Lent , in late spring. On that day many servants were allowed to visit their mothers and were often served frumenty to celebrate and give them a wholesome meal to prepare them for their return journey. The use of eggs would have been a brief respite from

2499-406: Was "cleared" ( deservi ). One of the earliest uses of the term in a culinary context is in the Ménagier 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 savory frumenty and venison. In later centuries, the term continued to refer to the last course of the meal. In the late 19th century,

2550-570: Was grown and refined in India before 500 BC and 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 the Indian 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

2601-400: 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

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