Be Successful with COLD DESSERTS

The hardest part of cooking desserts, especially cold desserts, is that you have to hold in check your creativity. Unlike most types of cooking, if you do not do what it says in the book it is a recipe for disaster and not a triumph.

One few simple rule will enable you to use creativity over time: Take your time. If you try and rush in like a bull in a china shop then you will fail. Start with a recipe that you know works and make small changes each time you cook it. As you judge whether each change is successful or not, you can proceed to the next.

There are a wide range of different types of cold dessert , from trifle, flans, tarts, meringue, jellies, molded creams, sponges, pies and egg based desserts.

Tips for Preparing Cold Desserts

• To pour out honey easily from the measuring cup just dust your measuring cup with flour or cooking spray.
• Never over beat the mixture for muffins, biscuits, cookies, etc. as lumpy batters turn out better textured products. Always handle the batter gently. Make sure to sieve all dry ingredients together 2-3 times for better blending, and even softness.

• Always use an ice cream scoop to fill muffin cups with batter.
• Run your ice cream scoop under hot water and it will cut through the ice cream more easily and make neat smooth scoops.
• Freeze the juices from canned fruits and save until you have enough to combine with flavored or unflavored gelatin to make a desert or salad.
• You can replace sweetened or condensed milk with skimmed milk thickened with wheat flour or arrowroot powder to make desserts less calorific.
• Marshmallows will not dry out if stored in the freezer. Cut up with scissors when you want to use them.
• When cutting marshmallows or gumdrops, dip scissors in hot water.
• White chocolate is not really chocolate at all but a combination of cocoa butter, sugar, milk solids and other flavorings.
• If using desiccated coconut in place of fresh coconut, soak it in a bowl with equal proportions of warm milk and water for about half an hour and then grind. It will taste as good as ground fresh coconut.

• For best results when whipping fresh cream, chill the bowl, beaters and cream before whipping.
• It takes 1 cup heavy or whipping cream to make 2 cups Whipped Cream.
• To save on mess when beating whipped cream place a piece of plastic wrap large enough to cover the bowl. Make a hole in the center and push the blade stems through and into the beater.
• Add honey to whipped cream instead of sugar. It adds a sweet flavor and whipped cream stays firm longer.
• Spoon dabs of leftover whipped cream onto wax paper and place in the freezer. When they're frozen, place in a plastic bag and keep in the freezer to use for dessert toppings. They will thaw in 10-15 minutes. Will last for 6 months.
• Add a teaspoon of condensed milk while preparing the icing for a cake in order to prevent it from cracking.
• If you have trouble getting muffins out of the pan, place the bottom of the hot pan on a wet towel for about 30 seconds.
• Keep crackers in the sugar canister to keep sugar from caking.
• Attach a slice of bread, with toothpicks, to cut edge of a cake. This will keep cake fresh until it is cut again.