1.

Crme caramel
Crme caramel, flan, or caramel pudding is a custard dessert with a layer of soft caramel on top,
as opposed to crme brle, which is pudding with a hard caramel top. The dish is eaten
throughout the world.
2. Crme brle, also known as burnt cream, crema catalana, or Trinity cream is a dessert
consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally
served at room temperature. Wikipedia
3. Compote is a dessert originating from medieval Europe, made of whole or pieces of fruit in sugar
syrup. Whole fruits are cooked in water with sugar and spices. Wikipedia
In the culinary arts, a compote is a recipe consisting of some sort of fruit, fresh or dried, that has been
stewed in a syrup of sugar and other flavorings.
The fruit in a compote can be whole or pured. When a compote is made with dried fruit, the fruit is
typically soaked in water first. Compote recipes are sometimes made with brandy, rum or liqueur.
4. Fruit compote is frequently made from figs, pears, apples, plums, berries, or even rhubarb.
Compote recipes usually include other flavorings, such as vanilla, cinnamon or cloves.
Pronunciation: KOM-pote
5. Blancmange, also known as shape, is a sweet dessert commonly made with milk or cream and
sugar thickened with gelatin, cornstarch or Irish moss, and often flavored with almonds. It is
usually set in a mould and served cold.
6. A mousse is a prepared food that incorporates air bubbles to give it a light and airy texture. It can
range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse
may be sweet or savory
7. Praline is sugar candy made from nuts and sugar syrup, whether in whole pieces or a ground
powder, or, alternatively, a chocolate cookie containing the ground powder or nuts
8. Fritter is a name applied to a wide variety of fried foods, usually consisting of a portion of batter or
breading which has been filled with bits of meat, seafood, fruit, or other ingredients
9. A charlotte is a type of dessert or trifle that can be served hot or cold. It can also be known as an
"ice-box cake". Bread, sponge cake or biscuits/cookies are used to line a mold, which is then filled
with a fruit puree or custard.
10. Gelato is the Italian word for ice cream, derived from the Latin word "geltus". In American
English this word commonly refers to varieties of ice cream made in a traditional Italian style
11. A petit four is a small confectionery or savoury appetizer. The name is French, petit four, meaning
"small oven".
12. Sorbet is a frozen dessert made from sweetened water with flavoring
13.
bombe glace or simply a bombe in English, is an ice cream dessert frozen in a spherical mould
so as to resemble a cannonball, hence the name. Escoffier gives over sixty recipes
for bombes in Le Guide culinaire.[1] A recipe for "chocolate & meringue bombe" is given in Mary
Berry's Complete Cook Book.[2] The dessert appeared on restaurant menus as early as 1882. [3]

14. Granita is a semi-frozen dessert made from sugar, water and various flavorings. Originally from
Sicily, it is available all over Italy in somewhat different forms. Wik

Iced Lemon Mousse

1 tablespoon water
1 (1/4-ounce) envelope unflavored gelatin
1/2 cup lemon juice
1 cup sugar
Zest of 1 lemon
7 large egg whites
1 cup heavy cream
DIRECTIONS
1.

Prepare an ice-water bath; set aside. Place 1 tablespoon water in a small saucepan. Sprinkle
gelatin over and let soften, about 5 minutes. Add lemon juice and sugar. Place over low heat and
cook, stirring, until gelatin has dissolved. Remove from heat and stir in lemon zest. Place over
prepared ice-water bath until chilled and syrupy.
2.
Place egg whites in the bowl of an electric mixture fitted with the whisk attachment and whisk
on medium-high speed until stiff peaks form. With machine running, add lemon-gelatin mixture
and whisk just until incorporated.
3.
In a separate bowl of an electric mixture with a clean whisk attachment, whisk heavy cream
until thick; fold into lemon-egg white mixture.
4.
Transfer mixture to a large bowl or individual serving dishes and chill for 3 hours before
serving.