Dessert Sauces

Dessert Sauces can turn a weak and colorless dessert into a culinary masterpiece. Endeavor to try any of this chocolate, caramel, vanilla, and fruit sauce recipes as dessert toppings or as sauce divan. Excitement and curiosity are aroused by adding dessert sauces or new-fangled ingredients. Dessert sauces intensify the flavor of a dessert and add a refreshing splash of artistic color. For a sophisticated look, try trimming dessert plates with silky chocolate or bold raspberry sauce. After that, place the extraordinary dessert on top of the sauce to yield a sophisticated expression.

Painting Dessert Sauces

Using artistic crisscross, zigzag, mosaic, the web, and heart designs, you can create fun designs that will transform your desserts into fantastic art pieces reminiscent of Picasso. With dessert sauces, you can make any design that your imagination can conceive. Dessert painting relies on contrasting colors, a steady hand, and a very finely pointed paring knife or wooden toothpick. Using a squeeze bottle or paper funnel, pour a few tablespoons of chocolate sauce on one side of each plate. Pipe a spiral of custard sauce on top. Make designs by drawing the point of a sharp knife or wooden toothpick through the sauces.

A bed of crème anglaise sauce, laced with swirls of Kahlúa chocolate, screams with pleasure, waiting to be seduced and savored. Warm, soft, and delicious, the spices will add character to the plate and the dessert.

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Visual for Dessert Sauces

Artists use a brilliant array of visual elements and principles, such as silky-looking sauces, contrasting colors, and imaginative designs, as they create works of art. When you eat at a fine dining restaurant, you often see ornamental structures on the dessert plates made with multiple sauces. They look as though talented artists had painted them onto the plate. Most of these designs are very simple and can be feasibly replicated by anyone. Here are a few examples.

Crisscross Design: Using a ketchup bottle filled with your choice of sauce, create crisscross designs by dribbling the sauce onto the dessert and plate in a crisscrossing fashion.
Zigzag Design: Using a ketchup bottle filled with your choice of sauce, make zigzag designs by dribbling the sauce to the side of the dessert, onto the plate, in a zigzagging fashion.
Heart Design: Create a small circle of custard sauce above a pool of chocolate sauce. Make heart designs by drawing the point of a sharp knife or wooden pick through the sauces to make a heart-shaped design. Repeat on a plate.
Mosaic Design: Create a custard sauce pool and top it with a spiral of chocolate Kahlúa sauce. Make spider web designs by drawing the point of a sharp knife or wooden pick through the middle of the sauces, then outward at a different angle, to create a mosaic design.


Dessert Sauces Flavoring

The essence of fruit, flowers, and nuts can create some of the most astonishing flavorings. Although vanilla is most commonly used, many other enticing flavors can help to take its place. The essences of oranges and lemons are pleasant and versatile flavors, as you can also make use of their juices or grated peels to add inventive dimensions to them. The preserved citrus peel acts as a delicious flavoring, as well as a picturesque garnish. An essence or extract can be added to food or drinks to give them an alternative, surprisingly gratifying taste.
Vanilla: Pure vanilla, possessing a wonderfully aromatic flavor, is the most widely used flavoring in desserts.
Rose Water: To buy Rose Water (see local supermarket)

A la Vanilla Sauce (Crème Anglaise)

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Yields one cup.
So, here is a top-secret (well, not really), impossible-to-screw-up (yes, really) recipe. Using this sauce will yield texture and a perfect off-white base that can be topped with a darker dessert sauce, allowing you to create an elegant design.

  • 2 large egg yolks
  • ½ cup heavy whipping cream
  • 2 tablespoons powdered sugar, sifted
  • 1 teaspoon vanilla extract

In a small double boiler, combine egg yolks, heavy cream, sugar, and vanilla (Tempering Techniques). Whisk until the mixture is creamy and thick enough for the whisk to leave a visible trail on the pan’s bottom. While cooking, be careful to prevent the mixture from overheating; otherwise, the egg yolks will curdle. Remove from heat and cool mix, stirring occasionally. Strain for lumps. Pour custard sauce on a plate and spread out. Embellish with Chocolate Kahlúa Sauce or fruit purées to add a unique, striking element to its appearance.

Papaya or Raspberry Coulis

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Puréed fruit yields a dazzling, vibrant touch to desserts. Fruit coulis and purées can be created from an endless array of produce, namely, strawberries, blueberries, kiwis, bananas, boysenberries, raspberries, pears, cranberries, and oranges. Tonight, tap into your creativity and add a colorful dessert sauce dimension.

Papaya Coulis

  • ½ medium papaya, ripe
  • 1 tablespoon powdered sugar, sifted

Raspberry Coulis

  • ½ pint raspberries washed
  • 1 tablespoon powdered sugar, sifted

Peel the papaya and remove seeds. Wash raspberries. In a food processor, purée papaya and raspberries separately, scraping down sides twice while puréeing. Place fruit purées in a small saucepan over moderate heat. Add one to two tablespoons sifted powdered sugar and cook three to five minutes. If needed, add arrowroot or cornstarch to thicken. Using a fine strainer, strain fruit into a bowl to remove seeds and fiber to make a smooth purée. Cool before serving.

Chocolate Kahlúa Sauce

This recipe is courtesy of Mystery & Romance Journal – Cookbook. The Perfect Romance Gift! “ORDER NOW” 

This is a dessert sauce that is flavored with a renowned coffee liqueur, Kahlúa. When we taste the food, many aspects of the cooking process work together to create a pleasurable culinary experience.

  • eight-ounce package semisweet chocolate morsels
  • 1 tablespoon light corn syrup
  • 2 tablespoons light cream
  • ½ tablespoon boiling water or hot coffee
  • ½ teaspoon vanilla extract
  • 1 tablespoon kahlúa liqueur

Melt chocolate in a double boiler (Tempering Techniques). Add corn syrup, stir, and slowly add cream. Stir until mixture is smooth and cook for fifteen to twenty minutes. If the mixture is too thick, add coffee or water to dilute its consistency. Add extract and remove from heat—Mix Kahlúa with chocolate sauce. Place in a refrigerator until ready to use, if necessary. Reheat in a double boiler. Serve warm. When ready to use, place in a ketchup bottle and dribble onto plates to create a wide array of fantastic, whimsical designs.

Champagne Cream Sauce

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Mere words cannot describe the absolute decadence of this dessert sauce. The combination of sauce and champagne provides a marvelous, impressive flavor that will perfectly complement your dessert. Remember, continual samplings of this sauce will play an essential role in the success of your seductive evening.

  • 2 large egg yolks
  • ⅓ cup granulated sugar
  • ½ cup dry champagne, at room temperature

Combine yolks and sugar over a double boiler (Tempering Techniques). Whisk constantly for about ten minutes, until the mixture begins to thicken. Before it turns into a thick custard, pour into the champagne all at once. As it foams up, whisk lightly and continue to stir as it thickens. Remove from heat.

Fresh Whipped Cream

At its most elementary composition, this decadent topping consists of powdered sugar whipped with heavy cream in anticipation of airy peaks. Whipped cream is a celebrated sinful topping for any dessert that may be etched into your mind. It is a good idea to have an aerosol can of whipped cream or Rich’s non-dairy whipped cream: its use is effortless and very effective in various seductive adventures.

  • 1 cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • ½ teaspoon vanilla extract

Using a wire whisk or electric mixer, beat heavy cream over ice cubes in a chilled mixing bowl, just until the cream thickens. When peaks start to form, add sugar and vanilla, then whip to preferred consistency. Whipped cream won’t remain whipped for an extended period, and thus, it’s best to prepare it immediately before using it. If you need to work ahead of time, you can refrigerate it for up to 24 hours.


Flavored Whipped Cream

Whipped cream will act as the perfect foundation for the exhibition of a multitude of different flavors. You can also add a teaspoon of vanilla extract, rum, brandy, or liqueur. If you’d like, add more for each cup of cream to your tastes. The possibilities of flavorings are nearly endless. The act of flavoring whipped cream is another suitable method of tapping into your artistic persona.

  • Flavorings: Add ½ teaspoon of real almond extract for a subtle yet distinct flavor.
  • Chocolate: Add ½ tablespoon of sifted cocoa for a classically refreshing result.
  • Coffee: Add ½ teaspoon instant coffee granules. Make sure coffee granules dissolve.
  • Liqueurs: Add one teaspoon to a ¼ tablespoon of your favorite liqueur for a noticeable boost in flavor. Rum or whiskey is preferable.
  • Grated Lemon or Orange Zest: For a delightfully tangy result, add about ½ to 1 teaspoon of each type of zest, or only one.
  • Spices: For a rich, full-bodied flavor, sprinkle some ground spices, such as cinnamon, freshly grated nutmeg, and/or a pinch of cloves, on top of the whipped cream before serving.

You’ll obtain a higher volume of whipped cream if you add sugar and/or flavorings like vanilla or liqueurs just before the cream becomes soft and fluffy. Make sure you slowly add them at the side of the bowl, whipping and tasting the mixture as you do so.

Use the Magic Bullet for 20 seconds, shake runs it for 20 seconds, etc. Do this 5-6 times, and when done, whipped cream! All it takes is a bowl and a whisk (or electric mixer) and a few minutes of your time. Then dollop on a piece of the pie, spoon onto shortcakes, or layer in parfaits.

Magic of Whipped Cream

These dessert sauces are the crème de la crème of seduction. Whipped cream in a can is incredibly sexy and erotically versatile too! There is something about the swish of whipped cream being “sprayed” out of a pressurized can that is very sexually suggestive. Who is to say that the cream has to be put on fruit only? Sensual whipped cream, topped with a juicy, long-stemmed, red maraschino cherry, will dazzle and delight the imagination. Use swirls of soft cream to conjure and live out your wildest dreams and fantasies creatively. Let your romantic dessert sauce imagination run wild, and discover the unique places to which passion can take you. You may both be pleasantly surprised.

Learn More About Dessert Sauces

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