DESSERTS ..(PART 3 )

CHILLED AND FROZEN DESSERTS ..... These include jellies , ice -cream ,gelato , granita and sorbet . These can be desserts in themselves , used as a base or filling for other frozen desserts or served as a side to a host of many other sweets . FRIED DESSERTS ...... While pan frying and deep frying are not usually associated with desserts , we can't forget that crepe and fritter batters form the base for many desserts . Crepes or pancakes can be wrapped aroound fillings , or simply eaten with lemon juice and sugar , stacked and drenched with sauces , infused with flavourings or layered . Sweet fritters are deep fried batter , sometimes containing fruit or nuts . Fried desserts are best eaten hot and served dusted with sugar . ACCOMPANIMENTS..... For a change from serving ice-cream or cream with desserts try ...creme fraiche or French sour cream . Mascarpone , a rich heavy cream cheese served in Italy with pastries , cakes and fruit . Yoghurt makes a great foil for very sweet desserts . You can also add honey to Greek yoghurt and serve with fresh fruit . Sorbet makes a light and refreshing change to ice-cream . Creme anglaise is a thin pouring custard perfect served with baked desserts and puddings . Fruit coulis ( pureed fruit with sugar ) should be light and not too sweet allowing the taste of the fruit to shine . Try a berry coulis with a rich chocolate cake .