2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Sweet sauces are much easier to achieve the perfect taste, appearance and aroma than complex and dangerous salty sauces. Sweet sauces are also much more popular. There is no one who has tried them and given them up. So do not be afraid that you will have the unpleasant situation of planning some wonderful-looking dessert and the most remarkable part of it - the sauce, to be greeted with a wave of the hand and shaking his head and eventually stay in plate or cup.
The many benefits of sweet sauces
Purchased sauces (egg cream, chocolate sauce in a tube, fruit sauces) generally have too much added sugar. One of the advantages of home-made sauces is that you can sweeten them yourself or use an artificial sweetener if desired.
Most sweet sauces, with the exception of egg custard, can be frozen, so you can fill the freezer with plastic cans of fruit puree, chocolate sauces and syrups, turn store-bought ice cream or yesterday's sponge cake into something exceptional. Because they are rich in sugar, sweet creams do not harden on the stone and thaw relatively easily.
Chocolate sauces
Chocolate sauces range from the relatively cheap ones, made with cocoa and light honey, to the extremely expensive ones, which include expensive chocolate and real brandy. Both types are very tasty, and their varieties are wonderful.
Egg sauces
The classic English cream is one of the real English sauces that are admired all over the world. And with good reason. Velvety smooth, rich and slightly fragrant with vanilla, it is very tasty. But also very difficult to achieve. You need patience first. If you try to speed up the slow heating and thickening, the sauce will definitely cross.
It takes 20 minutes for the English cream to mix perfectly, which is why the semi-finished product is so popular.
And although the homemade cream is unique, some of the master chefs allow themselves some tricks. Some use a semi-finished product and add a little orange peel or a fresh vanilla pod to the milk to flavor it. Others add cream or cherries. But the most used trick in big restaurants is to make a classic egg custard, only with the addition of cornstarch to the milk. In this way the sauce thickens without the risk of breaking.
Fruit sauces
Fruit sauces are very different - some look like liquid purees, traditionally served with baked and stewed puddings, others are exotic, fresh and spicy modern sauces that give color and an interesting look to desserts. The fruits can be fresh - raw or cooked, can be dried or in the form of jam.
If you make the sauce in advance, sweeten the fruit with powdered sugar, boil them and puree them. Keep the puree in the refrigerator or freezer. Raw soft fruits can be pureed or rubbed through a strainer to make a delicious alaminut sauce. Sweeten uncooked sauces with powdered sugar.
Mango sauce
Peel a squash, grate it and puree it. Add the sifted powdered sugar to taste.
Cardinal Sauce
Puree ripe raspberries and sweeten with powdered sugar.
Blackcurrant sauce
Boil blackcurrants with sugar. Rub through a strainer with a rounded ladle. Bring to the boil and cook until syrupy.
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