Creamy dishes

Yogurt (; , from , ; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results.

Mayonnaise (), colloquially referred to as "mayo" (), is a thick, creamy sauce with a rich and tangy taste that is commonly used on sandwiches, hamburgers, bound salads, and French fries. It also forms the base for various other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf, ranch dressing, and rouille.

spread made primarily from ground dry roasted peanuts

dish made from rice with milk

potato dish

Fondue ( , , , ; ) is a Swiss dish of melted cheese and wine served in a communal pot ( or fondue pot) over a portable stove () heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables or other foods into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union () in the 1930s.

Tzatziki ( ), also known as cacık () or tarator, is a class of dip, soup, or sauce found in the cuisines of Southeastern Europe and West Asia. It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, red wine vinegar, sometimes with lemon juice, and herbs such as dill, mint, parsley and thyme. It is served as a cold appetiser (meze), a side dish, and as a sauce for souvlaki and gyros sandwiches and other foods.

Mascarpone (, ; ) is a soft Italian dairy product obtained by acid-heat coagulation of cream. It is a dairy cream, not a cheese in the technical sense, as it is made without rennet and does not undergo true curd formation. It is recognized as a prodotto agroalimentare tradizionale (PAT).

dairy product

Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce () to the thick pastry cream ('''''') used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche.

sweet confection

custard dessert with soft caramel on top

A mousse (, ; ) is a soft, prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savory.

food that is spread, generally with a knife, onto food products such as bread and crackers

soup, basicly made of tomato pulp

dairy product produced by fermenting a regular cream with certain kinds of lactic acid bacteria

Gelato (; ) refers to a specific type of ice cream of Italian origin. In Italian, is the common word for all types of ice cream. Artisanal gelato in Italy generally contains 6–9% butterfat, which is lower than other styles of frozen dessert. Gelato typically contains 35% air (substantially less than American-style ice cream) and more flavoring than other types of frozen desserts, giving it an intense flavor with creamy, smooth texture, density and richness that distinguishes it from other ice creams.

Ganache (, ; ) is a glaze, icing, sauce, or filling for pastries, made from chocolate and cream.

cheese made from skim milk, lactic bacteria and rennet

dairy product

soft, mild-tasting cheese with a high fat content

pasta dish

custard sauce

thumb|200px|French parfait thumb|200px|Layered American parfait in Tokyo, Japan thumb|right|200px|Jelly of quail, [[langoustine cream and parfait of foie gras at The Fat Duck]] Parfait ( , , ; meaning "perfect") is either of two types of dessert. In France, where the dish originated, parfait is made by boiling cream, egg, sugar and syrup to create a custard-like or meringue-like puree which is then frozen. The American version consists of layers differentiated by the inclusion of such ingredients as granola, nuts, yogurt and liqueurs, topped off with fruits or whipped cream.

Clafoutis (; or ), sometimes spelled clafouti in Anglophone countries, is a French dish of pitted sour cherries, arranged in a buttered dish, covered with a thick but pourable batter, then baked to create a crustless tart. The clafoutis is traditionally dusted with powdered sugar and served tepid, sometimes with cream, as a dessert. It can also be served as a breakfast or brunch main or side dish. It originates in the Limousin region.

Buttercream, also referred to as butter icing or butter frosting, is used for either filling, coating or decorating cakes. The main ingredients are butter and some type of sugar.

type of ice cream that is softer than regular ice creams as a result of air being introduced during freezing

pasta dish made from fettuccine tossed with Parmesan cheese and butter

thick cream made by indirectly heating full-cream cow's milk

family of cold, uncooked sauces based on herbs, including the Spanish and Italian salsa verde, the French sauce verte, the German Grüne Soße or Frankfurter Grie Soß, and the Argentinian chimichurri

porridge-type pudding made from semolina

soup made with beer

type of sauce

Risalamande ( also spelled as ) is a traditional Danish dessert served at Christmas dinner and julefrokost (Christmas lunch). It is made of rice pudding mixed with whipped cream, sugar, vanilla, and chopped almonds. It is served cold with either warm or cold cherry sauce (kirsebærsovs).

Melted cheese and chili

type of salad

class of desserts with chocolate flavors

confectionery spread made from marshmallow

type of fruit salad originating in the southern United States, consisting of pineapple, orange, miniature marshmallows and coconut

Kartoffelkäse or in Austria usually Erdäpfelkäse (literally: potato cheese) is a spread from the regions of Bavaria and Austria. Its ingredients include potatoes, onions and sour cream.

cold dessert

type of soup

type of sweet pudding

Danish dairy beverage/dessert

thick, creamy dip that is typically prepared from cream cheese and lump crab meat

dehydrated fresh meat of a mature coconut

anglo-american dish

dessert from the American Midwest

dipping sauce and condiment

Honey with hindered crystallization

brand of imitation whipped cream

American breakfast

British dish based on cauliflower

Danish soured milk product (1930- )

thick stewed corn dish from the Southern United States

frozen dessert sold by Wendy's

American dip flavored with onion

EE. UU

Can be used when salt clumps.