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
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