The sweethoney dessert is the last course of a meal. A dessert course consists of sweet foods, such as confections, and possibly a dessert wine or liqueur as well. There is no tradition of a dessert course to conclude a meal in some parts of the world, including much of Central Africa and West Africa. Many confections can be considered desserts, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts, and fruit salads. The naturally occurring sweetness of fruit makes it popular for dessert courses as well. Sweethoney desser are often made from savory foods sweetened with sugar.
Varieties and elements
A sweethoney dessert has a variety of tastes, textures, and appearances. The dessert course is usually sweeter and concludes a meal. From dried fruits and nuts to multi-ingredient cakes and pies, this definition includes a range of courses. There are many different types of dessert in different cultures. Usually, the variations of desserts come from geographical regions or have been passed down from generation to generation. Desserts vary due to this reason. Desserts can be classified in these major categories.
Etymology
Desservir, the French word for clearing a table, is the origin of the word dessert. Naturall and artificial Directions for Health, written by William Vaughan in 1600, was the first English publication to use it. He explains that it refers to the fact that dessert was served after the table was cleared of other dishes in Sweet Invention: A History of Sweethoney Dessert (2011) by Michael Krondl. In the early 20th century, when “service à la française” (setting a variety of dishes on the table at the same time) gave way to “service à la russe” (presenting a meal in courses), the term acquired its current meaning.
History
There were 6 sweets fed to the gods in ancient Mesopotamia and 16 sweets fed to the gods in ancient India. Compared to the main dishes, Persian meals had a greater variety of desserts according to Herodotus. Helmuth von Moltke, a German army officer serving in the Ottoman Empire, noted the unusual presentation of courses, with sweet courses served between roasts and savory dishes. Most of the world used dried fruit and honey as sweeteners first, but sugarcane spread throughout the world was essential to dessert development. By AD 500, sugarcane had been refined and crystallized in India, so it could be transported easily. The trade of sugar and sugarcane led to the availability of sugar in Macedonia by 300 BC, and in China by 600 AD. Over the last thousand years, sugar has been a staple of cooking and desserts on the Indian subcontinent, in the Middle East, and in China.
Ingredients
Typically, sweet desserts contain cane sugar, palm sugar, brown sugar, honey, or molasses, maple syrup, treacle, or corn syrup. Flour or other starches, cooking fats such as butter or lard, dairy, eggs, salt, acidic ingredients such as lemon juice, and spices along with fruit, nuts, and chocolate are also common ingredients in Western-style desserts. A product’s consistency, texture, and flavor are heavily influenced by the proportions of ingredients and preparation methods. Baked goods benefit from sugar’s moisture and tenderness. Protein and structure are provided by flour or starch components. When fat is added to pastries or pie crusts, it contributes moisture and helps develop flaky layers.
