Dessert Plate

7 Sep, 2005 in art pottery by admin

Dessert Plate

Popular dessert courses in Indian catering

As in many cultures, in Indian Catering the dessert course is just as important as the rest of the meal. Most Asians will confess to having a sweet tooth and the sheer variety of sweet dishes available is surely to blame! Indian desserts are indeed very tempting and in Asian catering, a sumptuous banquet is incomplete without the customary dessert course. In fact, no celebration, no matter how small, is complete without the sharing of sweet delicacies. Indian desserts can be made from vegetables, fruits, grains, milk and milk products. They can by in large be divided into two categories, the milk based desserts and the flour based desserts. No matter the season, be it the hottest of summers or the coldest of winters, there is always a suitable mouthwatering dessert on the menu. With India being such a diverse country with many different kinds of regional cuisine, asian caterers often have huge choice of dessert items available for service. The dessert course can actually be the ideal time to offer guests a selection of desserts from all regions of India - a grand dessert buffet always goes down a treat. The dessert stations can be themed in keeping with the region the desserts originate from. Guests are free to select from a wide variety of desserts at their leisure, a fabulous close to a wedding banquet.

Indian catering offers a wonderful variety of different flavours and colours in the dessert course. In fact, the combination of a warm deep orange gajar (carrot) halwa served with a frozen white malai kulfi (indian ice-cream) is very much a favourite choice for clients who want a plated dessert served to each guest. Indian sweets are so versatile that confectioanry such as 'mithai' and 'jalebi' are boxed as gifts at auspicious occasions as well as served as dessert items. Just as Halwas and sweet Puris can be served for breakfast as well as after dinner. Indian catering desserts can be served alongside typical western desserts with ease, in fact delicious duos such as Gulabjamuns served with vanilla ice-cream or Rasmalai served with fresh strawberries are increasingly popular. The possibilities with dessert in Indian catering are as boundless as ones imagination. Many Asian caterers now will take as much care and precision on dessert presentation as their western counterparts. The dessert, especially when plated for each guest individually, should look colourful and tasteful, almost like a piece of edible art. The choise of crockery is important. A different colour plate or a differently shaped platter for the dessert service will have a real wow factor. Indian caterers now use garnishes of mint leaves, berries and fruit coulis' to give that extra finesse to the dessert plate and really complete the banquet in style.

Curry Special Ltd are leading Indian caterers, for further advice on all aspects of the banqueting menu please contact 020 8518 3003.

About the Author

The author is associated to the website - CurrySpecial - Curry Special is one of the leading Caterers and wedding planner specialising in wedding catering, wedding venues, asian catering, Catering Services, wedding planning, event organisers, etc.

Does anyone know how to make this dessert?

its a pastry like bannak but the size of a plate and you put powdered sugar on it. It is light and fluffy.

This cream is a basic component of many classic French desserts.

Ingredients:
2 c. milk
1 vanilla bean
6 egg yolks
1/2 c. sugar
1/3 c. cornstarch
3 1/2 Tablespoons of unsalted butter

Steps:
1. Prepare an ice bath by filling a large bowl with ice half way.

2. Set aside a medium size bowl and place a sieve on top.

3. Pour the milk into a heavy bottom saucepan.

4. Split the vanilla bean in half lenghtwise and scrape the seeds into the milk, add the pod as well.

5. Bring the milk to a boil and remove from the heat.

6. Whisk the egg yolks and sugar together.

7. Sift the corn starch over the egg mixture and whisk in.

8. Carefully pour about 1/2 cup of the hot milk into the egg mixture while whisking constantly.

9. Add the egg mixture to the remaining hot milk in the saucepan and bring to a boil for about 1 1/2 to 2 minutes while whisking constantly and vigorously. The mixture will begin to thicken.

10. Immediately remove pot from the heat and strain the pastry cream with a fine sieve into a clean bowl.

11. Set bowl over the ice bath and add water to the ice.

12. Once slightly cooled you can whisk in the butter by three incorporations.

13. Cover with plastic wrap making sure to press down on the surface of the cream.

14. Cool to room temperature and remove from the ice bath.

15. Store in the refrigerator.

16. When you are ready to use, whisk pastry cream until smooth.

Tips:
Covering the pastry cream with plastic wrap directly on the surface helps to prevent a skin and prevents bacteria growth.

The ice bath helps to cool the cream down fast and prevents bacteria growth.

When adding the hot milk to the egg mixture, do so in a slow steady stream to prevent the eggs from curdling.

Ingredients:
1 c. Heavy Cream
1/2 c. Confectioners Sugar
2 c. Pastry Cream

Making Lightened Pastry Cream