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The Most Popular Desserts by Country A sweet journey for your tastebuds Saleenah Saint Louis

The Most Popular Desserts by Country

Europe......................................................1 Asia...........................................................12 South America.........................................22 North America.........................................30 Africa........................................................38 Australia...................................................48 Antartica...................................................53

EUROPE

EUROPE France.....................................................13 Switzerland.............................................15 Germany.................................................16 Italy..........................................................17 Denmark.................................................19 Bulgaria...................................................20

4

Creme Brulee France

Directions

A french recipe of custard. This brittle topped dessert can be served cold, warm or hot. This dessert made it’s first appearance in a french cookbook in 1691. Known by other names such as creme anglaise. and burnt creme. Try this delicious treat, and taste the classic favorite of France.

Ingredients 2 cups heavy or light cream, or halfand-half 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract

Prep Time

1hr.

⅛ teaspoon salt 5 egg yolks ½ cup sugar, more for topping

15min.

1 Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot.

Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)

2 In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely.

Refrigerate for several hours and up to a couple of days.

3 When ready to serve, top each custard with about a teaspoon of sugar in a thin layer.

Place ramekins in a broiler 2

to 3 inches from heat source.

Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes.

Serve within two hours.

TIP! Try Adding fruit like raspberries, or strawberries to add color and flavor to your dessert!

ASIA

ASIA Japan...........................................................13 China...........................................................15 Vietnam.......................................................16 Philippines...................................................17 Thailand.......................................................19 Indonesia.....................................................20

Mochi Japan

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Biography

Mochi is the most popular dessert in Japan! Covered in a doughy outside, and a creamy ice cream center , this treat is one of many tasty treats of Japan. Many flavors can be made, but the most popular are green tea, vanilla, chocolate, and strawberry.

Get prepared to taste this tasty treat, that will be even better after all the hard work! Welcome to the world of mochi.

Ingredients ¾ cup Shiratamako (glutinous rice flour/ sweet rice flour) (¾ cup = 100 g) ¾ cup water (¾ cup = 180 ml)

Prep Time

1 hr.

¼ cup granulated sugar (¼ cup = 55 g) (See Notes) ½ cup potato starch/corn starch (½ cup = 100 g) Ice cream of your choice Substitute for shiratamako: ¾ cup Mochiko (glutinous rice flour/sweet rice flour) (¾ cup = 115g)

20 min.

8 Directions 1 Gather all the ingredients.

Half way cooking, stir with wet rubber spatula and cover to fin2 Using the cookie scoop, ish cooking. The color of mochi scoop out ice cream into aluminum/silicone cupcake liners. should change from white to The ice cream will melt quickly almost translucent. so I recommend freezing them 6 Cover the work surface with immediately for a few hours parchment paper and dust it or until ice cream balls are generously with potato starch. completely frozen solid.

Then transfer the cooked mochi 3 Once the ice cream balls are on top.

7 To prevent from sticking, sprinkle more potato starch on top of the mochi. Once it’s cool down a bit, you can spread the mochi into a thin layer with 4 Add water and mix well until your hands or with a rolling pin. Make sure to apply potato combined. starch on your hands and the 5 steaming Method: If you’re rolling pin. I recommend using using a steamer, cover the a rolling pin because it’s easier steamer lid with a towel so the to evenly spread out. condensation won’t drop into 8 To prevent from sticking, the mochi mixture. Put the sprinkle more potato starch on bowl into a steamer basket and top of the mochi. Once it’s cool cover to cook for 15 minutes. down a bit, you can spread the frozen solid and ready, you can start making mochi. Combine shiratamako and sugar in a medium bowl and whisk all together.

mochi into a thin layer with your hands or with a rolling pin. Make sure to apply potato starch on your hands and the rolling pin. I recommend using a rolling pin because it’s easier to evenly spread out.

9 Transfer the mochi with parchment paper onto a large baking sheet. Refrigerate for 15 minutes until the mochi is set.

10 Take out the mochi from the refrigerator and cut out 7-8 circles with the cookie cutter.

11 Dust off the excess potato starch with a pastry brush. If you find some sticky part, cover the area with potato starch first then dust off. Place a plastic wrap on a plate and then mochi wrapper on top, then lay another layer of plastic wrapper down. Repeat for all wrappers.

With leftover mochi dough, roll into a ball and then flatten into

a thin layer again and cut out into more circle wrappers 12 Now we’re ready to form mochi ice cream balls. On the work surface, place one sheet of plastic wrap with a mochi layer on top. Take out one ice cream ball from the freezer and put it on top of the mochi wrapper. Pinch the four corners of the mochi layer together to wrap the ice cream ball.

13 When mochi gets sticky, put some potato starch on the sticky area and seal the opening. Quickly cover with the plastic wrap and twist to close.

Place each mochi ice cream into a cupcake pan to keep the shape.

The Most Popular Desserts by Country The Most Popular Desserts by Country is an innovative take on the on the cookbook industry. This book gives insight, and knowledge on other countries culture through food. Everybody loves dessert, amd this cookbook is the best way to learn, and satisfy your sweet tooth. Take your tongue on a journey by buying this cookbook for yourself. It will also make a great gift.