afters

Noun
  1. A dish served as the last course of a meal (synset 107625449)
    is a type of: course - part of a meal served at one time
    subtypes:
    • ambrosia - fruit dessert made of oranges and bananas with shredded coconut
    • baked alaska - cake covered with ice cream and meringue browned quickly in an oven
    • blancmange - sweet almond-flavored milk pudding thickened with gelatin or cornstarch; usually molded
    • charlotte - a mold lined with cake or crumbs and filled with fruit or whipped cream or custard
    • compote, fruit compote - dessert of stewed or baked fruit
    • dumpling - dessert made by baking fruit wrapped in pastry
    • flan - open pastry filled with fruit or custard
    • frozen dessert - any of various desserts prepared by freezing
    • junket - dessert made of sweetened milk coagulated with rennet
    • mousse - a rich, frothy, creamy dessert made with whipped egg whites and heavy cream
    • pavlova - a dessert consisting of a meringue base or cup filled with fruit and whipped cream
    • peach melba - ice cream and peaches with a liqueur
    • whip - a dessert made of sugar and stiffly beaten egg whites or cream and usually flavored with fruit
    • pudding - any of various soft sweet desserts thickened usually with flour and baked or boiled or steamed
    • pud, pudding - (British) the dessert course of a meal (`pud' is used informally)
    • sillabub, syllabub - sweetened cream beaten with wine or liquor
    • tiramisu - an Italian dessert consisting of layers of sponge cake soaked with coffee and brandy or liqueur layered with mascarpone cheese and topped with grated chocolate
    • sabayon, zabaglione - light foamy custard-like dessert served hot or chilled
    • mold, mould - a dish or dessert that is formed in or on a mold
    same as: dessert, sweet

Found on Word Lists

Other Searches