Our Dessert Dictionary
We’ve recently carried out a little research into how familiar Brits were with popular dessert terms, often found on dessert menus. The survey concluded that restaurant pudding names were seen as a little confusing to some. So, we asked our Chefs to demystify these dessert terms for us!
Here are the names and definitions of some classic desserts or elements that make up a delicious dessert.
Ganache
A mixture made from chocolate that has been melted in heated cream.
Our take on the classic with a twist - our Salted Caramel & Chocolate Ganache
Parfait
A frozen dessert made from a base of sugar syrup, egg and cream.
Mascarpone
A soft Italian cheese that you can have in a dessert such as cheesecake.
Posset
A simple creamy dessert made with sugar, cream and usually lemons, and served with shortbread.
We call it our Lemon & Lime Posset
Coulis
A thin, smooth sauce - often made with berries - that is usually served drizzled over a pudding.
Torte
A rich, dense dessert. Tortes tend to be standalone rather than a pastry case, flatter than cakes and are often made with ground nuts instead of flour.
Tuile
A very thin baked wafer that is shaped while still warm. It’s pronounced “tweel”.
Chef Andrew created his own Tuile to garnish our Salted Caramel & Chocolate Ganache
Millefeuille
A French dessert made of layers of puff pastry and cream. Quite messy to eat. “Millefeuille” means “thousand layers”.
Clafoutis
Another French pudding. It’s made from thick batter that has been poured over fruit - cherries are popular - and baked in an oven.
Croquembouche
Essentially a mountain of naked profiteroles. A tower of choux pastry puddings that have been piled into a cone shape and stuck together with caramel.