Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.
After a stretch of having to defend my thesis proposal and turning in a paper at midnight, I’ve more or less made it out of finals. Still one take home to go, but I’m hoping that’ll be all right.
We had a F/D question last Friday, so let’s go to the tape.
Learned League precedent (LL71, MD12) – Mousseline, also known as sauce Chantilly, is a variation of hollandaise which includes the addition of what ingredient?
I got lucky on this one. I took a guess with “milk”, and Thorsten counted it correctly. Probably shouldn’t have, but I’ll take it.
Anyway, let’s answer some questions about whipped cream, which aren’t milk.
1. Name the hilarious-sounding English dessert made by folding pureed stewed fruit like gooseberries or raspberries, into sweet custard (although it is typically made with whipped cream).
2. Although its namesake is partially in Italy, name the Italian dessert seen here made with pureed sweetened chestnuts and whipped cream.
3. Name this New England dessert made with spicy cornmeal and molasses, and often topped with whipped cream. It was often served at Thanksgiving in the last half of the 19th century.
4. What French cake seen here is made of layers of almond and hazelnut meringue with whipped cream or buttercream?
5. Not made with whipped cream but ending up having a texture similar to whipped cream, name the Italian cream cheese which is used as an ingredient in tiramisu.
6. Canadian supermarkets sell Cool Whip sold not by the tub but by the can with a nitrous oxide propeller, similar to what ConAgra product? Bonus points if you spell it correctly.
2. Mont Blanc
3. Indian pudding