{"id":1503,"date":"2020-03-18T12:23:52","date_gmt":"2020-03-18T12:23:52","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=1503"},"modified":"2020-04-04T14:17:45","modified_gmt":"2020-04-04T13:17:45","slug":"frozen-dessert","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/frozen-dessert\/","title":{"rendered":"FROZEN DESSERT"},"content":{"rendered":"\t\t
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Definition<\/strong><\/span><\/p>

It is a dessert made by freezing liquids, semi-liquids and sometimes even solids. They may be based on flavored water (shave ice, ice pops, sorbet, snow cones), on fruit puree, on milk and cream on custard on mousse and others. It is sometimes sold as ice cream in South Asia and other countries.<\/span><\/p>

\u00a0TYPES AND CLASSIFICATION OF FROZEN DESSERTS:-<\/strong><\/span><\/p>

The term ice is also used in America for the preparation known to the French as \u201cGranite\u201d. The term granite is used to identify the specific dessert preparation, which is part of sherbet group.<\/span><\/p>

  1. Sherbet<\/span><\/li>
  2. Ice cream<\/span><\/li><\/ol>
    1. SHERBET:<\/strong><\/span><\/li><\/ol>

      It is a combination of sugar syrup and fruit or possibly, fruit juice alone. It is the lower fat content and higher acidity level (0.35%) for commercial sherbet but not for ice milk or ice cream that distinguishes the sherbet from ice ceams.<\/span><\/p>

      Types of sherbets<\/strong><\/span><\/p>

      1. Granite<\/span><\/li>
      2. Sherbet (sorbet)<\/span><\/li>
      3. Spoom (spuma)<\/span><\/li>
      4. Punches<\/span><\/li><\/ol>

        GRANITE<\/strong><\/span><\/p>

        Granite is also termed \u201cgranolata, granite and ice. It is the simplest form of sherbet. It is made with fruit juice, champagne or wine with very little sugar added. It has highly refreshing taste and less sweet.<\/span><\/p>

        SHERBET (SORBET)<\/strong><\/span><\/p>

        It is based on fruit juices, as in granite or in some cased fruit purees. A typical sherbet has a finer grain than the granite. Egg white inhibits the formation of very large ice crystals. It gives a smoother feel. Adding of cream creates a variation of flavor and texture.<\/span><\/p>

        SPOOM (SPUMA)<\/strong><\/span><\/p>

        A spoom contains two egg whites, in the form of meringue. it can be made with fruit juices, wine or champagne. They may be presented in the same manner as a sherbet.<\/span><\/p>

        PUNCHES<\/strong><\/span><\/p>

        There are sherbets made from a dry white wine and citrus juices. A rum or similar liquor is mixed just prior to service, in the mixture.<\/span><\/p>

        1. ICE CREAM<\/strong><\/span><\/li><\/ol>

          These are based on custards or creams which are flavored with fruit and other flavoring. Ice cream and frozen custards contain saturated fats while sherbets, if containing any fat generally contain unsaturated fats. The U.S food and drug administration requires that any product sold as ice cream contain a minimum of 10% milk fat\/ butterfat. It is worth noting that currently the ice cream industry is petitioning the FDA to eliminate the ice milk designation. The four suggested designation are:<\/span><\/p>