Dessert Sauces List with a recipe card  for chefs

1. Orange Sauce - Standard Dessert Sauces

Method:

Reduce orange juice with sugar and liquid glucose, thicken with cornflour and add Grand Marnier.

Keep the sauce refrigerated and use as required.

2. Fruit Tarts - Standard Dessert Sauces

Method:

Line the tart shells with melted chocolate.

Mix the pastry cream with the whipped cream and fill in the tart shell.

Arrange the fruits on the top of the pastry cream and then glaze it with the cold gel.

3. Fruit Compote - Standard Dessert Sauces

Method:

Chop figs, dates, dried pineapple, dried papaya and almonds.

Toss in butter and add the castor sugar.

Add fresh fruits and finish with Kahlua.

You could also cook this until syrupy like consistency.

4. Crème Anglaise Sauce - Standard Dessert Sauces

Method:

Boil milk with half the sugar and scrapings of vanilla pod.

Whisk the egg yolks with remaining sugar and add few tablespoons of boiled milk to the yolk and mix it well.

Add the yolk mixture to the milk and keep stirring the sauce over the fire until it coats the back of the spoon.

Keep the sauce refrigerated and use as required.

5. Coffee Caramel Sauce - Standard Dessert Sauces

Method:

Boil the sugar, glucose and water till light caramel forms.

Simultaneously boil the cream and add the coffee, add to the first mixture.

Blend in chilled butter into the sauce and use it as required.

6. Chocolate Sauce - Standard Dessert Sauces

Method:

Boil water sugar and cocoa powder, thicken with cornflour.

Add in melted chocolate.

Adjust consistency with milk.

7. Chocolate Glaze - Standard Dessert Sauces

Method:

Soak the gelatine in half of the water.

Bring sugar liquid glucose and cream to boil.

Make a slurry of cocoa powder with remaining water and add to the above mixture.

Remove from the fire and add soaked gelatine.

When tepid use it for finishing the top of cakes.

It is poured over the cakes just like a truffle.

8. Caramel Sauce - Standard Dessert Sauces

Method:

Mix sugar water and lemon juice and cook the sugar until it reaches a caramelised colour.

Once done take it off the fire and add fresh cream.

Keep the mixture back on fire to dissolve the sugar.

Chill and use as required.

9. Butterscotch Sauce - Standard Dessert Sauces

Method:

Mix sugar and water and cook the sugar until it reaches a caramelised colour.

Once done take it off the fire and add fresh cream.

Keep the mixture back on fire to dissolve the sugar.

Remove from fire and blend in chilled butter.

Chill and use as required. 

10. Berry Coulis - Standard Dessert Sauces

Method:

Combine berries with sugar and cook until they soften.

Add cornflour made into a slurry with few tablespoons of water and add.

Cook till the sauce thickens.

Store refrigerated.