Design of Dessert

Dessert is a dish presented at the end of the course in a set menu that is useless to eliminate the impression of the taste of the previous dish and close the food presentation round. Dessert usually has a sweet and refreshing taste, sometimes there is a salty taste or a combination. The dessert function in the course of the meal is as a refreshing meal after eating the main course which sometimes has a flavor or a fishy taste and eliminates the delicious taste. At first the dessert dish served in the form of fresh fruits without processing. Along with the times, dessert dishes start to vary both design and ingredients by taking the basic (basic) of some dishes such as cake, pie, ice cream and so on which combined with sauce, fruit, syrup, cream or a combination of basic ingredients, so Creating a delicious and interesting dessert dish. Types of dishes used as dessert can be served individually outside of the menu arrangement. Like for friends tea, as a snack, and so forth. Based on the current temperature of presentation, dessert is divided into several groups namely hot dessert for example is souffle, crepes, and hot pudding then cold dessert which for example is custard and jellies.