Dessert is the best part of every meal… and rightly so. It’s the best way to round off a meal and enjoy the intimacy of back-slapping camaraderie. Though the word dessert figured in the Middle Ages, it’s importance as the “afters” of a main meal acquired acceptance from the 1900s.
What began as simple biscuits and cookies later turned into cupcakes and pastries and then to ice creams and fruit salads. With international borders blurring and food fusions ruling palates, the sweet serving has undergone phenomenal transformations.
Today, who would choose a cup of vanilla ice cream or a bowl of humble fruit salad as dessert? The dessert menu has expanded much and turned out to be quite confusing to choose from. With food specialties crossing the seas and invading homeland kitchens, foreign delicacies are no more alien to Gen-Now.
Ask them to name a few and out tumble words like tiramisu, panna cotta, pavlova, souffle, gateaux, molten lava, and an ocean of pudding names. Not enough with this, the Italian Gelato and Semifreddo have already seeped into the common lingo of Malayalis.
Tiramisu
The Italian Tiramisu is a classic among desserts. Tiramisu translates to “pick-me-up” in Italian. Mascarpone sauce, eggs and flavored sponge cake make up the main ingredients for this yummy after-meal delight.
Click here to find Tiramisu recipe
Panna cotta
Panna cotta too crossed over to India from Italy. “Panna” means cream and “Cotta”, cooking. Red sauce is Panna cotta’s traditionally served combination. The red and white of the dessert is a visual treat. Red sauce can be made from strawberry or pomegranate.
