Byodo Organic Dessert Powder

Cakes, fruit bread, compotes and other delicacies were already known in the Middle Ages. But they would probably not have been called dessert. At most royal courts it was customary to have all dishes served at the same time. With a full table one could impressively demonstrate one's prosperity. Since sugar was considered a pure luxury item in the Middle Ages, particularly ostentatious monarchs even sweetened ham and fish pies. It wasn't until the late 15th century that salty and sweet foods were separated from each other. Before pickled fruits, cakes or sweet wine were served, one had game and other hearty dishes. After the desserts had been consumed, they ”cleared the table“ - literally. The table top with everything that was still on it was carried out of the room by servants. Because in most castles the main room had to fulfill several functions.

In the 18th century the nobility no longer resided in cold castles, but in spacious castles with at least one dining room. During this time, the French in particular began with a precise sequence of dishes. Instead of just differentiating between savoury and sweet, a menu sequence of up to 15 individual dishes was established. Regardless of the number of courses, the desserts were always served at the end. Nothing about this has changed to this day. The type of classic desserts has also remained the same: fruit, cakes, pies, confectionery, sugar confectionery and, of course, pudding. What we call pudding today is very different from its beginnings. In England, the term pudding was first used in 1305 to refer to hearty foods that were sewn into a stomach and then cooked. These include e.g. the “black pudding” (a type of blood sausage) and the Scottish national dish haggis (stuffed sheep's stomach). ”Christmas pudding“ has also been known in Great Britain since the 15th century. It is a napkin dumpling which is sweetened with raisins, among other things. It wasn't until the 19th century that sweet puddings became the standard dessert around the British Isles. But it still creates confusion today that many Britons call every dessert a pudding.

Initially, pudding was cooked in a towel in a water bath. Because of its rounded shape, it was called napkin dumpling in Germany. Later a lockable form was established, which was turned over after cooking. It gave the pudding its characteristic shape. However, the dessert that we now colloquially call pudding is actually a ”flummery“. Flummeries are bound by starch, puddings on the other hand by eggs. No matter how they were called, the preparation of the cooked desserts was anything but easy. That only changed when ready-to-use pudding powders hit the market at the end of the 19th century. We owe the pudding as we know it to this day to the starchy ready mixes. And because it was quick and easy to prepare, it quickly became one of the most popular desserts of all.

With Byodo Organic Pudding, Organic Panna Cotta and Organic Mousse au Chocolat you can make delicious organic desserts in no time at all. While deoiled cocoa powder ensures intense chocolate enjoyment in the chocolate pudding, real bourbon vanilla gives the vanilla pudding its wonderful aroma. The Byodo Organic Panna Cotta delights the palate with its balanced fine taste. This classic Italian dessert is traditionally garnished with strawberries or crema con “Aceto Balsamico di Modena”. The Byodo Organic Mousse au Chocolat, Organic Berry Mousse and Organic Vanilla Mousse impress with their wonderful airiness. The fine powder is whipped up wonderfully airy in just a few steps and in only 3 minutes, can be sweetened to taste and ensures immediate enjoyment. The Byodo Organic Mousse can be served as a dessert or as a cream filling to sweeten cakes and sweet pastries. Byodo Organic Desserts with the finest organic ingredients ensure wonderfully creamy or particularly airy dessert enjoyment.