Savoury. Sweet. Gooey. Foodgasmic. Sinful. Desserts make every meal worth it. Like Jessica Day from New Girl, we, too, find it fundamentally strange when someone’s not a dessert person. As someone who can hog on desserts equal to an entire meal, have you ever wondered how your favorite desserts came about? Was it a careful study of measured ingredients or was it a Eureka moment? Read on to break the suspense:
The recipe for Apple Pie dates back to 1381 England, so the first myth we bust today was the idiomatic expression ‘As American as an Apple Pie.’ The second revelation is that this recipe that we are talking about included apples, figs, raisins, pears and a pastry shell. Sugar is one ingredient conspicuous by its absence, since we are talking about desserts here, but well, it was expensive and its availability troublesome. To complicate issues further, apples were introduced to England by the Romans.
These elite, drool-worthy, melt-in-the-mouth desserts are a Greek gift to the world. You heard it right: it was on an island called Samos in Greece where the Cheesecake is believed to have been born. When Romans conquered Greece, the cheesecake recipe also survived one of the battle scars. While Crushed cheese and eggs were Roman introductions, the Cream cheese was an American gift to the cake.
All this has led to The Cheesecake Factory becoming the ultimate dessert haven today!
Smooth exterior, crunchy shells and flavorful fillings: macrons are the sweet surprise of the dessert world. The heated debate about whether these elegant little sandwiches prepared with meringue, almond flour, and buttercream filling originated from France or Italy is a long one.
Apparently, the maccherone was brought to France in the 16th century from Italy, more precisely, the Venetian monasteries by Catherine de’ Medici. Have a good laugh here: they were called ‘priest’s bellybuttons,’ due to the pastry’s shape.
Custard with jelly, or crème Brulee, or ice cream bases, has been the most understated dessert. It pairs up well with a multitude of desserts and acts as a silent filling to some. A distorted version of croustade meaning ‘crust of the tart’ by its name, custard had been around with ancient Romans in some form. It acquired its present form only in the Middle Ages, though.
Rice has been a staple part of the diet in a plethora of cultures, across the globe.
No dessert has undergone more evolution than the rice pudding: from its medicinal disposition to a savoury dish to a sweet dessert following meals. More often than not, the roots of rice pudding (aka rice kheer) have been traced to India, with saffron and almond milk being primary ingredients in any recipe.
The dessert soon spread its tentacles to Europe, and the ingredients keep changing in accordance with the culture. This dessert is a pro at camouflage.
Love at first crumble, is it? Love at first caramel, is it? It is the byproduct of the experiments at The Hungry Monk Restaurant in East Sussex, by owner Mackenzie and his chef, Ian Dowding. With its layer of caramelized bananas, crunchy biscuit crumbles and toffee-like taste, banoffee is increasingly becoming a favorite among us.
(Also Read: 5 Indian Desserts You Should Always Save Room For)