Lunch is usually completed serving desserts.Most of them not only taste good, but also the high nutritional value.Typically, sweets contain significant amounts of sugars and some are rich in protein and fat.Assortment of desserts is very diverse.This jelly, juice, jelly, mousses, various puddings, casseroles and sweet crumble.
before serving desserts need to remove all the used dishes and released devices to sweep the crumbs from the tablecloth.Most of the desserts (jelly, fruit drinks, ice cream, jelly) is fed into the ice-cream bowls.They were put on a dessert plate or Pyrozhkov, which put a dessert or a teaspoon handle or right.
supply some sweet dishes has its own characteristics.
jelly, mousse, served chilled, before feeding should be refrigerated at 2 to 14 °.
Guryev porridge fed to batch frying pan in which it is baked, set on a dinner plate covered with a paper napkin.Top should be put frothy milk, canned fruit or jam and toasted almonds.Separately, in a gravy boat serves apricot sauce.
puddings, casseroles served in the German silver dishes, a la carte pans or rams.When serving pour sauce or syrup.Sometimes sauces served separately.For hot desserts warmed dishes.
Ice cream served in ice-cream bowls, putting it in the form of beads and decorating canned fruit.When serving ice cream whipped cream (Parfait) use a round dish, where it is cut into portions and spread on dessert plates.
Fruits (pre-washed with boiled water and obsushennye) is fed into the vases.On the table should be, except for dessert plates, fruit knives and forks.Vase is usually filled with different kinds of fruit - apples, pears, grapes, oranges.
Citrus fruits (oranges, tangerines) are sometimes served in kremanki.In this case, they are peeled, divided into segments and poured sweet wine.
Berries are usually served in kremanki or used to feed dessert plates.To berries separately outlet serves powdered sugar.When serving fruit with milk or cream they put in a deep dish, and served in milkman milk or cream.
Materials panorama-rest.com.ua
