Desserts, Chilled

Appears in

Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

  • About

desserts, chilled occupy the crucial middle ground between the frozen and the cool: chilling is an essential element in their creation and enjoyment. Most cold desserts are chilled in advance of serving, and gateaux or dessert cakes layered with whipped or enriched cream are often said to improve after a few hours—or even a rest overnight—in the fridge. Alchemical transformations achieved through setting and stabilizing in a truly cold rather than a merely cool place earn these chilled desserts a special category all their own.