Desserts for Modified Texture Diets (taken from: A Kitchen Manual for Preparation of Modified Texture Diets (2nd Edition))

Desserts for Modified Texture Diets

Commercial products for easy preparation of smooth textured desserts are readily available. The range includes multiple flavoured mousses, pannacotta, tiramisu, crème brulee, semifreddo,  no bake custard, blancmanges etc. The prepared items store well and can be made earlier in the day. Variety in presentation using cake/biscuit bases and attractive garnishes can be used for textures A and B if guidelines are followed. Purée fruit is also readily available commercially with the texture reliably stable.

Thick custard mixed with creamed rice gives a product that is easier to chew and swallow (suitable for textures A and B) and enables easier blending until smooth.

Cakes soaked in normal jelly as trifle or simply jelly cake are suitable if the cake is completely soaked but there is no extra jelly around the edges. This extra jelly will melt quickly in the mouth (gelatine melts at 28⁰C whereas mouth temperature is 36-37⁰C) and becomes a thin fluid before the swallow is initiated. For the person with a delayed swallow this is not acceptable. The cake soaked in jelly avoids the problem of the jelly melting too quickly.

Example of Texture A, B and C -
Soft, Minced and Moist and Smooth Puréed dietsJellied Swiss Roll

A Kitchen Manual for Preparation of Modified Texture Diets (now in its 2nd Edition, 2013) is available for download from http://www.familyconcernpublishing.com.au
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