Desserts are the ultimate end to a meal. In the different preparations a distinction is made between hot and cold desserts. Cooling and freezing provides structure and firmness to a dessert just as heating does.
Soufflés and French toast are examples of hot desserts, while cold desserts include classics such as tiramisu and panna cotta.
These basic recipes of classic desserts belong to a group of dishes that every chef should be familiar with. From the time-honoured crème brûlée to the traditional English bread and butter pudding: each is a true classic.