- Eight in ten give up on ordering a pudding if they see it described as a posset
Do you know your possets from your parfait? Or your torte from your tart?
If the answer is no, then you are not alone. Two thirds of Britons admit they are baffled by restaurant dessert menus and have no idea what words like ‘ganache’ mean.
Two in three do not know what mascarpone is, while three quarters are clueless about coulis (a thin sauce). And eight in ten give up on ordering a pudding if they see it described as a posset (a cream-based dessert).
A mere 34 per cent know what a torte is (a dense, multilayered cake) and only 35 per cent understand what ganache is (a chocolate glaze). Meanwhile four in ten confess they’re not sure what they would be ordering if they see mousse on the menu.
The survey of 2,000 adults, by dessert company Pots & Co, identified the most confusing item on a menu, with 87 per cent having no idea what a ‘tuile’ is (a baked wafer).
The insight comes as The Great British Bake Off entered desserts week and saw the contestants tackle retro creme caramels and meringue bombs. During the technical challenge of sponge puddings, Prue Leith described it as ‘the worst thing I’ve ever judged on Bake Off!’.
Pots & Co is offering its dessert expertise to help demystify pudding definitions and processes. Its research shows we find puddings the trickiest aspect of home-cooking. Even timeless desserts such as the creme brulee leave bakers stumped, with 87 per cent of people having no clue how to create one.
Michelin-trained chef Andrew Chelley, of Pots & Co, said: ‘When it comes to premium desserts, Brits are not confident in making the classics.’