COLD DESSERTS

&
REFRIGERATOR
CAKES
 “ALWAYS SERVE COLD”
“VERY MINIMAL USE OF OVEN”
“SIMPLE”
TIPS IN MAKING REFRIGERATOR
CAKES & COLD DESSERTS
1. DRAIN WELL
• Any ingredient stored in syrup should be drained well.
• If possible, drain overnight (this is to prevent your cake/dessert from becoming a
soggy glop when it’s time to serve)
TIPS IN MAKING REFRIGERATOR
CAKES & COLD DESSERTS
1. DRAIN WELL
2. KEEP IT COOL
• Cream, other ingredients, and bowls should be well-chilled before getting started.
• This will make the cream easier to whip to soft and stiff peaks the cream stays cold,
and your refrigerator cake/cold dessert stays intact.
TIPS IN MAKING REFRIGERATOR
CAKES & COLD DESSERTS
1. DRAIN WELL
2. KEEP IT COOL
3. USE READY-MADE INGREDIENTS CREATIVELY
• This minimizes the work in making refrigerator cakes and cold desserts.
• Make your cakes and desserts with the flavors you love.
TIPS IN MAKING REFRIGERATOR
CAKES & COLD DESSERTS
1. DRAIN WELL
2. KEEP IT COOL
3. USE READY-MADE INGREDIENTS CREATIVELY
4. USE SEASONAL FRESH FRUITS
• This balances the sweetness and creaminess of your and desserts as well as adds
depth and flavor contrast (“Tanginess”).
TIPS IN MAKING REFRIGERATOR
CAKES & COLD DESSERTS
1. DRAIN WELL
2. KEEP IT COOL
3. USE READY-MADE INGREDIENTS CREATIVELY
4. USE SEASONAL FRESH FRUITS
5. GELATIN WILL BECOME YOUR BEST FRIEND
• Gelatin gives structure to your creamy desserts.
• Use unsweetened and unflavored gelatin.
TIPS IN MAKING REFRIGERATOR
CAKES & COLD DESSERTS
1. DRAIN WELL
2. KEEP IT COOL
3. USE READY-MADE INGREDIENTS CREATIVELY
4. USE SEASONAL FRESH FRUITS
5. GELATIN WILL BECOME YOUR BEST FRIEND
6. BE CAREFUL WITH THE AMOUNT OF ADDED SUGAR IN YOUR DESSERT
• The sweetness from your ready-made ingredients should be considered when adding
sugar in your dessert.
TIPS IN MAKING REFRIGERATOR
CAKES & COLD DESSERTS
1. DRAIN WELL
2. KEEP IT COOL
3. USE READY-MADE INGREDIENTS CREATIVELY
4. USE SEASONAL FRESH FRUITS
5. GELATIN WILL BECOME YOUR BEST FRIEND
6. BE CAREFUL WITH THE AMOUNT OF ADDED SUGAR IN YOUR DESSERT
7. EAT AND SHARE
• Enjoy with your family, friends, and special someone to ensure that your desserts are
as fresh as you made it.
PANTRY STAPLES IN MAKING COLD
DESSERTS & REFRIGERATOR CAKES

1. Cookies, Biscuits, Crackers, Cake, etc.

2. Gelatin
3. Chocolate
4. Fresh Fruit
5. Heavy Whipping Cream
6. SUGAR
 Cold
Desserts
 Chocolate
Cream
Dessert
• French style mousse-like dessert

• Made without gelatin

• Combination of egg yolk mixture

with other ingredients, transferred
into ramekins, baked at low
temperature in hot water bath
 Flan
• French style dessert

• Mixture of Egg/Egg yolk, Sugar,

and Milk
 Coupe de
Gelee
Macedoine de
Fruits
• Mixed Fruit Jelly

• Swiss style dessert

• “Macedoine de Fruits”mixed cut

fruit in French

• “Macedoine” a variety of dises

and confectionary made with
mixed fruit or vegetables
 Orange
Yogurt Jelly
• Swiss style

• Soft jelly with bite size fresh

oranges

• Can be made with a mix or

oranges and grapefruit or other
citrus fruit
 Cream
Cheese
Dessert
• Italian Style

• Cream cheese dessert with a

refreshing lemon flavor

• Originally made with mascarpone

or ricotta.

• Mix of sweet white/red wine.

• Topped with seasonal

fruit/sabayon sauce/custard sauce
 Glace A la
Vanille
• Vanilla Ice Cream

• French style dessert

• “Vanilla Flavored Ice Cream” in

French

• Batter is mixed with a generous

amount of vanilla essence and
should rest for 6-24 hrs

• This will help homogenize the

molecular structure and will give
the ice cream a smooth texture
 Grapefruit
Jelly
• Swiss style

• Made with 100% grapefruit juice

 White
Chocolate
Dessert
• Italian style

• Mixture of white chocolate and

crunchy texture of almonds.
 Cream
Cheese
Dessert
• Italian style

• Whipped Cream Cheese placed

in the center of a plate and with
fresh sliced season fruits with fruit
sauce, sliced almonds, and/or
chervil leaves
 Crème
Bavaroise
• Bavarian Cream Cheese

• French style

• “Babaroa” in Japan

• Popular cold dessert of custard

stiffened with gelatin with
whipped cream
 Vanilla
Cream
Dessert
• Italian Style

• Basic custard cream combined

with whipped cream and chilled

• Topped with cut seasonal fruits,

or shipped cream
 Panna Cotta
• Italian Style

• “Cooked Cream”in Italian

• Sweetened cream thickened with

gelatin and molded.

• Aromatized and/or flavored with

coffee, vanilla, rum, spices, etc.
 Crème
Brulee
• Frech style

• BURNT CREAM/TRINITY
CREAM

• Rich custard base topped with a

texturally contrasting layer of
hardened caramelized sugar.
 Mousse
• French Style

• Whipped Cream with

chocolate/fruit either served
alone or layered with sponge cake
Raspberry
Mousse
Raspberry
Mousse
Chocolate
Mousse
 Frozen
Mousse with
Seasonal
Fruits
Black and
White
Mousse
Cheese
Cream
Mousse
Yogurt
Mousse
Frozen
Vanilla
Mousse
 White
Chocolate
Mousse
 White
Chocolate
Mousse with
Seasonal
Fruits
Refrigera
tor Cakes
 Cheesecake
• Combination of heavy whipping
cream, cream cheese, sugar or
condensed milk, and can
sometimes be stabilized with
gelatin.

• Topped and/or flavored with

seasonal fruits, chocolates, and
other flavorings.
Strawberrie
s and Cream
Cheesecake
 No- bake
Eton Mess
Cheesecake
 Frozen
Chocolate
and
Hazelnut
Cheesecake
 Dulce de
Leche
Cheesecake
Black Forest
Cheesecake
Raspberry
and Milk
Chocolate
Cheescake
 Cherry and
Pistachio
Refrigerator
Cake
• Serve as a treat with coffee or as a
sweet canapé.

• It’s frighteningly moreish, and a

great one for Christmas Day
dessert if you’re hosting people
who don’t like traditional festive
puddings.
 Mille Crepe
• Easy to make French Dessert

• Cake layers of alternating crepes,

custard cream, whipped cream.

• Can be flavored with different

flavorings.
 Bailey’s
Chocolate
Tiffin
 Oreo
Bailey’s
Fridge Cake
• Simply layer thin, crisp chocolate
biscuits with sweetened whipped
cream.

• Left overnight, the biscuits soften

and become ‘cake’.
 Pistachio
and
Chocolate
Icebox Cake
• The biscuits become pleasantly
softened by the ice cream and the
whole thing holds together so you
can cut it into wedges.
 Chocolate
and Salted
Caramel
Ice- Cream
Bombe
• Swiss roll cake slices formed on
the edges of a bowl filled with
chocolate and salted caramel ice
cream with Maltesers for texture.
 Rich
Hazelnut
and
Chocolate
Torte
• A layer of crushed biscuits with
hazelnut and rich chocolate
mousse/ganache, topped with
chopped hazelnuts.
 Chocolate
and
Hazelnut
Meringue
Semifreddo
• The Italian dessert, semifreddo, is
an ice cream with a mousse-like
texture.
 Black
Bottom Pie
• Rich, dark cocoa base and
chocolate custard, topped with a
rum mousse and a cloud of
whipped cream.
LABORATORY ACTIVITY

– Mousse au Chocolat (Individual)

– Panna Cotta
– Fridge Cake (come up with your own creation)
– Layer of Biscuit/Cookies
– Layer of Cream/Ice Cream (flavor of your choice)
– Alcohol
– Toppings/Garnish