dessert

Also known as desserts, pudding, afters, sweet course

A dessert is a dish that consists of sweet foods, such as cake, biscuit, ice cream, and possibly a beverage, such as dessert wine or liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. Desserts commonly conclude a meal as a course in many restaurants, while in some parts of the world, there is no tradition of a dessert course to conclude a meal.

AI overview

A dessert is a sweet dish, typically made from ingredients like cake, biscuit, or ice cream, that may be served with a sweet beverage such as dessert wine or liqueur. In many restaurants and cultures, dessert serves as a final course to conclude a meal, though this tradition is not universal across all parts of the world.

AI-generated from the Wikipedia summary — may contain errors.

Key facts

Food.name: Dessert
Food.image: Desserts.jpg
Food.caption: Various desserts, including cakes, biscuits, and pies
Food.type: Sweet
Food.variations: Biscuits, cakes, tarts, cookies, sandeshs, jellies, ice creams, pastries, pies, puddings, custards, sweet soups, etc.

via Wikipedia infobox

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 66,879 products

cNutri-Score

4NOVA · Ultra-processed food

Energy: 243 kcal
Fat: 10.8 g
— of which saturates: 6.4 g
Carbohydrates: 33.4 g
— of which sugars: 24.3 g
Fibre: 1.1 g
Protein: 3.7 g
Salt: 0.45 g

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via Open Food Facts · ODbL

Wikidata facts

Image: HK 尖沙咀東 TST East 麼地道 69 Mody Road 帝苑酒店 Royal Garden Hotel 雅苑座 The Greenery Restaurant buffet diner food dessert breads cookies pudding jelly cakes November 2022 Px3 19.jpg

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Commons category: Desserts
Commons gallery: Desserts
exact match: purl.obolibrary.org/obo/ENVO_02000062
hashtag: dessert

Sources (3)

via Wikidata · CC0

~24 min read

Article

40 sections

Contents

Etymology
Other names
History
Ingredients
Varieties and elements
Cakes
Puddings
Small cakes and pastries
Confection
Chocolate
Mithai (sweets)
Custards
Deep-fried
Frozen
Gelatin
Pastries
Pies, cobblers, and clafoutis
Sweet soups
Wines
Gallery
By region
Africa
Asia
Europe
France
Early use of the term
Dessert in the "Classical Order" of table service
Changes in the 19th and 20th centuries
North America
South America
Oceania
Market
Nutrition
See also
List articles
Notes, references, and sources
Notes
References
Sources
Further reading

Historically, the dessert course consisted entirely of foods 'from the storeroom' (''de l'office), including fresh, stewed, preserved, and dried fruits; nuts; cheese and other dairy dishes; dry biscuits (cookies) and wafers; and ices and ice creams. Sweet dishes from the kitchen, such as freshly prepared pastries, meringues, custards, puddings, and baked fruits, were served in the entremets course, not in the dessert course. By the 20th century, though, sweet entremets had come to be included among the desserts.