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This document discusses common ingredients used in preparing desserts and sweet sauces, including sugar, gelatine, egg yolks, egg whites, fruit, cream, batters, nuts, and chocolate. Sugar is the main ingredient in most desserts. Gelatine is used to set many cold desserts. Egg yolks are used in custards while egg whites can be used in soufflés, mousses, and meringues. Ripe fruit provides the basis for pies, soufflés, and puddings. Cream can be used as a decoration, ingredient, or in whipped form. Batters are

Author

Elaine Portia Lagundino

Language

EN