Mousses, Souffles, and Gelatin Desserts
Light and airy from the egg whites or whipped cream folded into them, these desserts have almost universal appeal. They're also popular with hostesses, too, because they all instruct you to "chill until set." This can conveniently mean a night or two if you're looking for recipes to make ahead of time.
The consistency of these dishes is similar, but each has distinguishing characteristics.
The term "Mousse" is used to define a light and airy chilled dessert that gets its frothiness from either beaten egg whites, whipped cream, or both. A mousse does not contain gelatin.
Souffles
are similar in consistency, but are usually lighter in texture than mousses. They always have beaten egg whites and often contain whipped cream, too. Dinner souffles are usually baked, whereas dessert souffles are usually not baked. When they are not baked, souffles often contain gelatin.
Bavarian Creams
always contain gelatin and whipped cream. They usually don't contain beaten egg whites. A Charlotte Russe is a Bavarian that is lined with sponge cake or ladyfingers.
Custards and Puddings
In their simplest form, custards and puddings are nothing more than sweetened egg and milk mixtures. More elaborate versions may include other flavorings, such as chocolate, fruit, and liqueur. They're simple to make and are virtually foolproof if you follow directions.
Most of these recipes are thickened with flour or with cornstarch; usually eggs contribute to the thickening also. Most require frequent, if not constant, stirring to ensure a smooth base, so read the recipe carefully. Avoid using too high heat or overcooking the mixture, as this can cause it to curdle.
As pudding cools, it sometimes forms a thin "skin" across the top. Prevent this skin by placing a piece of plastic wrap or wax paper directly on top of the hot pudding. Once the pudding has cooled, remove the covering, and spoon the pudding into dessert dishes.
Dessert Sauces
Keep ingredients on hand to make an assortment of dessert sauces. They're a great way to personalize commercial ice cream or pound cake when unexpected company drops in or when someone in your family has an urge for something sweet.
Baked Meringues
You're probaly familiar with the soft and puffy type of meringue that typically top pies, but baked meringues produce an entirely different dessert. The basic meringue mixture is piped or spread into freestanding shapes, then baked for a long time in a slow oven. This gives the shapes their characteristic crisp, melt-in-your-mouth texture.
For maximum volume in beaten egg whites, separate eggs while cold, but let the whites come to room temperature before beating them.
Beat the meringue mixture just before you're ready to pipe, so it will be firm enough to hold peaks. After meringue sits a while, it will not be firm enough to hold its shape.
The baking temperatures range from 200 to 225 degrees. (Temperatures are low to keep the meringue from browning during the time it takes to dry them out.) Meringues are baked until they are firm and almost dry; then the oven is turned off, and meringues are left in the oven to cool several hours or overnight.
Seal baked meringues in an airtight container, and store them at room temperature up to 2 days. For longer storage, freeze them up to a month in an airtight container. If the meringues feel soft or sticky after storage, crisp them in a 200 degree oven for about 5 minutes. Then turn off the oven and let them cool in the oven until dry. Fill the meringues just before serving to keep them crisp.
Be sure not to make meringues in rainy or humid weather; extra moisture can make the end product soft and sticky.
Fruit Desserts
Desserts made from fruit are often some of the simplest treats you can whip up, whether for the family or for company. It's hard to imagine that something as simple as fresh blueberries, liqueur, and whipping cream are just minutes away from a dessert as elegant as Blueberries and Cointreau. Layer the dessert in pretty stemmed glasses, and you're ready for company.
Fruit desserts also offer more nutrients and fiber than many other types of desserts. And without heavy sauces, creams, and a lot of sugar, fruit desserts are even better for you.
Thanks to modern transporatation and storage, many fresh fruits are available year-round in most parts of the country and often at times of the year other than their peak season. For the best buys and fullest flavors, however, buy fruits in season.
Both frozen and canned fruits offer good alternatives to fresh fruits. Those fruits frozen whole without added syrup have flavors and textures most like those of the fresh product. You can also substitute fruits frozen and canned in syrup, but you may need to drain and pat them dry with paper towels before substituting them in recipes calling for fresh fruits. Study the recipe carefully before making substitutions.
When purchasing fresh fruit, evaluate its quality by the ripeness, texture, aroma, and appropriateness in color. Stay away from those fruits that show any signs of bumps or bruises - they'll deteriorate quickly. Whenever possible, choose loose fruit rather than that which is pre-packaged. Place it in your own plastic bags, and store it in the refrigerator (except bananas).