DESSERT SAUCES AND FROZEN DESSERTSChapter 43

DESSERT SAUCES

Dessert sauces contribute flavor and moisture to a particular dessert

Frozen desserts usually begin as a dessert sauce

DESSERT SAUCES

Crème Anglaise – classic dessert sauce, versatile, can be the base to ice cream

Chocolate sauce- different types, hot and cold, two methods to make Most well known is

ganache- chopped chocolate and boiling hot heavy cream

DESSERT SAUCES

Caramel sauce- starts with the prep of caramel, which is a sugar cooked to 320 degrees, after making caramel you must add liquid to prevent it from turning into candy. Hot cream and water are often added

DESSERT SAUCES

Fruit Sauces- easiest to make, most popular are raspberry, strawberry, mango, apricot, mixed berry

Mixture of pureed fruit, simple syrup and lemon juice

Place fruit in blender, some fresh fruit needs to be cooked first, be sure to strain!

FROZEN DESSERTS

Frozen desserts are popular in every type of restaurant … McDonald’s to Fancy pants restaurants

Includes ice cream, sorbet, sherbet, granite and many other types

ICE CREAM

Most popular frozen dessert Begins with a crème anglaise

base … just a higher fat content

Made with ice cream makers, and ideally stored at 9 degrees

When adding chunky ingredients to ice cream, you should add it when the ice cream just leaves the ice cream maker when it is still soft

SORBET

French name for a frozen mixture of fruit puree, sugar, and water

Starts with a fruit sauce

Also made in a ice cream maker, too much sugar prevents sorbet from freezing

GRANITE’

Granite’ is a style of sorbet that is slightly less sweet than a sorbet

Starts with fruit sauce

Stirred while in the process of freezing which causes ice crystals

SHERBET

Sherbet is a cross between sorbet and ice cream

Starts with a fruit sauce and dairy is added in, churned in an ice cream maker

http://www.youtube.com/watch?v=7NP5rCBjw_0

http://www.youtube.com/watch?v=nZMGuAJpguY&feature=related