Desserts

Desserts are created using Morrison Living Recipes that are either slightly modified from the original recipe or add an additional step to change texture that works great for residents on a puree diet. In most cases, desserts can be pureed to maintain a flavor profile and presented in a way that elevates the presentation to enhance the overall dining experience.

Molding & Shaping Techniques

Piped: Cake and brownie style desserts can be piped onto a plate and garnished to enhance the flavor and presentation

Parfait: Puddings, mousse and cakes can be layered into a parfait cup/vessel with layers of whipped cream and garnished appropriately to add flavor to overall dish

Molded: Cake and brownie style desserts are pureed and placed in flex mold, set in freezer, then inverted on plate and garnished

Smoothie: Pie desserts such as apple, cherry, pumpkin or blueberry are pureed with ice cream and/or yogurt to a smoothie-like consistency then served in a glass with appropriate garnish to improve flavor profile

Sample Desserts

Piped Parfait

Molded Smoothie

Tips

• Keep a good variety of dessert sauces available • Inventory your service vessels to assure flexibility and variety • Maintain an inventory of various sized pastry bags and tips • Use silicone flex molds for pureed cake: Slightly freeze, pop out prior to service, and serve with appropriate sauces • Utilize clear rocks glass or squat cup for parfaits • Add pastry cream, fresh whipped cream or puddings as layers • Consider referring to and utilizing the Smallwares Guide under Dignified Dining for other options Service Vessels: Plate, Dessert Bowl, Parfait Cup, Rocks Glass, or Clear Glass Mug PUREé Guide Book • 37