100 Desserts from 100 Different Countries

By Pablo Picante

Desserts are a universal language, transcending borders and cultures. They evoke memories of childhood, celebrations, and shared moments with loved ones. In this book, we embark on a delightful journey around the world to explore the diverse and delectable desserts that grace tables in different corners of the globe. From the bustling streets of Tokyo to the tranquil villages of Italy, join us as we discover 100 desserts from 100 different countries, each offering a unique flavor, history, and cultural significance.

• Language: English
• Publisher: Richards Education
• Release date: Feb 23, 2024
• ISBN: 9798224572953

Book preview

Japan - Mochi

Mochi is a traditional Japanese treat made from glutinous rice. It has a chewy texture and can be filled with various sweet or savory fillings.

Ingredients

●  2 cups mochiko (sweet rice flour)

●  1 1/4 cups water

●  1/2 cup sugar

●  Cornstarch, for dusting

●  Filling of your choice (e.g., sweet red bean paste, strawberries, or ice cream)

Instructions

In a microwave-safe bowl, combine mochiko, water, and sugar. Mix until smooth.

Cover the bowl with plastic wrap and microwave on high for 4-5 minutes, stopping to stir every minute, until the dough is thick and elastic.

Dust a clean surface with cornstarch. Transfer the mochi dough onto the surface and knead it until smooth.

Divide the dough into small portions and flatten each one into a circle.

Place a small amount of filling in the center of each circle.

Gather the edges of the dough to seal the filling inside and shape it into a ball or disk.

Serve immediately or store in an airtight container for later consumption.

France - Crème Brûlée

Crème Brûlée is a classic French dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar.

Ingredients

●  1 quart heavy cream

●  1 vanilla bean, split lengthwise and seeds scraped

●  8 large egg yolks

●  1/2 cup granulated sugar, plus extra for caramelizing

Instructions

Preheat the oven to 325°F (160°C).

In a saucepan, combine the heavy cream and vanilla bean seeds. Heat over medium heat until it begins to simmer. Remove from heat and let it steep for 15 minutes.

In a mixing bowl, whisk together the egg yolks and sugar until pale and thick.

Gradually pour the warm cream mixture into the egg mixture, whisking constantly.

Strain the custard through a fine mesh sieve to remove any lumps.

Divide the custard among ramekins and place them in a baking dish. Fill the dish with enough hot water to reach halfway up the sides of the ramekins.

Bake for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.

Remove from the oven and let them cool to room temperature. Then refrigerate for at least 2 hours or overnight.

Just before serving, sprinkle a thin, even layer of granulated sugar over each custard. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust.

Allow the caramelized sugar to harden for a few minutes before serving.

Italy - Tiramisu

Tiramisu is a classic Italian dessert made with layers of coffee-soaked ladyfingers and a mascarpone cheese mixture, topped with cocoa powder.

Ingredients

●  1 cup heavy cream

●  8 ounces mascarpone cheese, softened

●  1/2 cup granulated sugar

●  2 teaspoons vanilla extract

●  1 cup brewed espresso or strong coffee, cooled

●  2 tablespoons coffee liqueur (optional)

●  24-30 ladyfingers (savoiardi)

●  Unsweetened cocoa powder, for dusting

Instructions

In a mixing bowl, whip the heavy cream until stiff peaks form.

In another bowl, beat together the mascarpone cheese, sugar, and vanilla extract until smooth.

Gently fold the whipped cream into the mascarpone mixture until well combined. Set aside.

In a shallow dish, combine the cooled espresso and coffee liqueur (if using).

Quickly dip each ladyfinger into the espresso mixture, making sure not to soak them too long or they will become too soggy.

Arrange a layer of soaked ladyfingers in the bottom of a serving dish or individual glasses.

Spread half of the mascarpone mixture over the ladyfingers.

Repeat with another layer of soaked ladyfingers and the remaining mascarpone mixture.

Cover and refrigerate the tiramisu for at least 4 hours or overnight to allow the flavors to meld.

Before serving, dust the top with cocoa powder using a fine mesh sieve.

Turkey - Baklava

Baklava is a rich and sweet pastry made of layers of filo dough filled with chopped nuts and sweetened with syrup or honey.

Ingredients

●  1 package of filo dough, thawed

●  2 cups mixed nuts (such as walnuts, pistachios, and almonds), finely chopped

●  1 cup unsalted butter, melted

●  1 cup granulated sugar

●  1 cup water

●  1/2 cup honey

●  1 teaspoon lemon juice

●  1 teaspoon ground cinnamon (optional)

Instructions

Preheat the oven to 350°F (175°C). Grease a baking dish with melted butter.

Lay a sheet of filo dough in the prepared dish and brush it with melted butter. Repeat with several more sheets, layering and buttering each one.

Sprinkle a layer of chopped nuts evenly over the filo dough.

Continue layering filo sheets and nuts, brushing each layer with butter, until all the nuts are used.

Finish with a final layer of filo dough, brushing generously with butter.

Using a sharp knife, cut the baklava into diamond or square shapes.

Bake in the preheated oven for 45-50 minutes, or until golden brown and crisp.

While the baklava is baking, prepare the syrup. In a saucepan, combine sugar, water, honey, lemon juice, and cinnamon (if using). Bring to a boil, then reduce heat and simmer for 10-15 minutes, until slightly thickened.

Remove the baklava from the oven and immediately pour the hot syrup over it, ensuring that it evenly coats the pastry.

Allow the baklava to cool completely before serving, allowing the syrup to soak in.

India - Gulab Jamun

Gulab Jamun is a popular Indian dessert made of deep-fried dough balls soaked in a sweet syrup flavored with rose water, saffron, and cardamom.

Ingredients

For the dough balls

●  1 cup milk powder

●  1/4 cup all-purpose flour

●  1/4 teaspoon baking powder

●  2 tablespoons ghee (clarified butter), melted

2-3 tablespoons milk, as needed

●  For the syrup

●  2 cups granulated sugar

●  2 cups water

●  4-5 cardamom pods, crushed

●  1 tablespoon rose water

●  A few strands of saffron (optional)

●  Ghee or oil, for frying

Instructions

To make the dough balls, combine milk powder, all-purpose flour, and baking powder in a mixing bowl.

Add melted ghee and mix until crumbly. Gradually add milk, a little at a time, and knead into a soft dough. The dough should be smooth and slightly sticky.

Divide the dough into small portions and roll each portion into smooth balls without any cracks.

Heat ghee or oil in a deep frying pan over medium-low heat. Fry the dough balls in batches, stirring gently, until they are golden brown on all sides. Remove with a slotted spoon and drain on paper towels.

To make the syrup, combine sugar, water, crushed cardamom pods, and saffron in a saucepan. Bring to a boil, then reduce heat and simmer for 5-7 minutes until slightly thickened.

Remove from heat and stir in rose water.

Add the fried dough balls to the warm syrup, ensuring they are completely submerged. Let them soak for at least 2 hours, preferably overnight, to absorb the flavors.

Serve gulab jamun warm or at room temperature, garnished with chopped nuts if desired.

United States - Apple Pie

Apple Pie is a classic American dessert made with a flaky pastry crust filled with sweetened apples and warm spices.

Ingredients

For the crust

●  2 1/2 cups all-purpose flour

●  1 teaspoon salt

●  1 tablespoon granulated sugar

●  1 cup unsalted butter, cold and cut into cubes

1/4 to 1/2 cup ice water

●  For the filling

●  6-7 medium apples, peeled, cored, and thinly sliced (such as Granny Smith or Honeycrisp)

●  1/2 cup granulated sugar

●  1/4 cup brown sugar

●  1 tablespoon lemon juice

●  2 tablespoons all-purpose flour

●  1 teaspoon ground cinnamon

●  1/4 teaspoon ground nutmeg

●  1/4 teaspoon ground cloves (optional)

●  1 tablespoon unsalted butter, cut into small pieces

●  1 egg, beaten (for egg wash)

●  Granulated sugar, for sprinkling

Instructions

To make the crust, combine flour, salt, and sugar in a large mixing bowl. Add cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.

Gradually add ice water, a few tablespoons at a time, mixing with a fork until the dough begins to clump together. Be careful not to overwork the dough.

Divide the dough into two equal portions, shape each into a flat disk, and wrap in plastic wrap. Refrigerate for at least 1 hour, or overnight.

Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out one disk of dough into a circle large enough to line a 9-inch pie dish. Transfer the dough to the