Explanation:
Examples of dessert sauces
Caramel sauce: A proper caramel flavour is a delicate balance between sweetness and bitterness. As sugar cooks and begins to change colour, a flavour change will occur. The darker the sugar, the more bitter it will become. Depending on the application for the finished caramel, it can be made mild or strong. At this point, a liquid is added. This liquid will serve several roles: it will stop the cooking process, it can add richness and flavour, and it will soften the sauce. The fluidity of the finished sauce will depend on the amount of liquid added to it, and the temperature it is served at. Dairy products, such as cream, milk, or butter, will add richness; use water for a clear sauce; use fruit purées to add different flavour elements.
Chocolate sauce: Sometimes called fudge sauce, chocolate sauce is generally made from cream (or milk), butter, and chocolate, and can be served hot or cold. The proportion of each of the ingredients will affect the thickness of the final product.
Compote: French for “mixture,” a compote is cooked fruit served in its own cooking liquid, usually a sugar syrup. Compotes can be made with fresh, frozen, or dried fruits, and served hot or cold.
Coulis: French for “strained liquid,” a coulis is most often an uncooked, strained purée. Flavours remain pure, and the colours bright. One of the drawbacks of using a coulis is that it may separate quickly when used as a plating sauce. It’s best to use à la minute.
Crème anglaise: French for “English custard,” crème anglaise is a rich, pourable custard sauce that can be served hot or cold over cake, fruits, or other desserts. Made with eggs, sugar, and milk or cream, it is stirred over heat until it thickens into a light sauce. However, it’s a delicate operation: too much heat turns it into scrambled eggs! It should not get above 85°C (185°F) during the cooking process. Vanilla is the classic flavouring, but coffee, spices, chocolate, or liqueurs can be added. With additional yolks and heavy cream, it becomes the “custard” used for French ice cream. With additional yolks, gelatin, whipped cream, and flavouring, it becomes Bavarian cream.
Curd: A curd is creamy and fruit based, with citrus and berry flavours being the most popular. Made from fruit juices, eggs, butter, and sugar cooked in a process similar to crème anglaise, curds can be thick, pourable sauces or spreads.
Fruit butter: Fruit butter is a spread made from whole fruits, cooked, reduced, and puréed (if you don’t want any chunks in it) until very thick. It does not contain any butter; the term refers to the consistency.
Fruit sauce: A fruit sauce is a fruit purée, cooked and thickened with a starch. It is normally served cold.
Hard sauce: This traditional sauce for Christmas pudding, or any steamed pudding, is made by combining butter, sugar, and flavourings, often liqueurs. It is normally piped into shapes and chilled, then placed on the warm dessert just before serving.
Sabayon: Sabayon is a mixture of egg yolks, flavouring, and sugar beaten over simmering water until thick, then beaten until cool. It is traditionally flavoured with sweet white wine or liquor, then served over fresh fruit and grilled (when it is called a gratin). The Italian version of this is called a zabaglione and is flavoured with Madeira wine.
Whipped cream: This very popular dessert topping can be served plain, sweetened, or flavoured. Crème chantilly, a classic version of this, is a combination of whipped cream, sugar, and vanilla.
