CookSmart (3rd Issue) Page25

Celebrity Pick

The Choice of Ingredients Is the Key to a Good Dessert

The key to a fine fruit dessert lies with the choice of fruits used. An apple tart, for instance, needs aromatic, fleshy red or green apples. On the other hand, Delicious Apples give out water during baking, which soften the tarts and thus bend its appearance and taste.

Tips for Making Desserts

There are different methods of cooking for different cuisines. It is dissimilar in making fruit desserts and fruit pastry. Tony’s rule of thumb is to cook “the crisp fruits first, then the soft and juicy fruits”. If one is cooking a blend of pineapple, mango and apple, it is better to start with apple, which is to be followed by pineapple because its texture are medium. Last comes the mango. If we cook them in the other way round, the mango will turn to smash and the apple remains undone. In addition, the fruits should be boiled for 1 to 2 minutes before it is mixed into a gelatine mixture.