Dessert Sauces List with a recipe card for chefs
DessertThe sweet course at the end of a meal. can also refer to the fresh fruit and nuts served in this cou... sauces are the perfect finishing touch to any dessert. They come in a variety of flavors and textures, from rich chocolate to tangy fruit compotes. A drizzle of sauce can elevate a simple dessert like ice cream or cake into a decadent treat.
One popular dessert sauce is caramel sauce, made by cooking sugar until it turns into a rich, golden syrup. This sauce is perfect for drizzling over ice cream or using as a dip for sliced apples. Another classic sauce is chocolate ganache, made by melting chocolate and heavy cream together. This luxurious sauce can be used to top cakes, brownies, or even as a filling for truffles.
Fruit sauces are a lighter option, perfect for topping pancakes or waffles. Berry compote is a popular choice, made by cooking down fresh or frozen berries with sugar and water. This sauce can be served warm or chilled and is a great way to use up any leftover fruit.
1. Orange SauceSauce - A Flavourful liquid; usually thickened which is used to enhance the flavour and give moistur... – Standard Dessert Sauces
Method:
ReduceReduce - To boil or simmer a liquid to a small volume. Usually; this is done to concentrate flavours... orange juice with sugar and liquid glucose, thicken with cornflour, and add Grand Marnier.
Keep the sauce refrigerated and use it as required.
| Ingredients for 2 Kgs of Orange Sauce | ||
| Description | Qty | Unit |
| Orange juice | 0.75 | LITRE |
| Liquid glucose | 0.1 | KG |
| Cornflour | 0.025 | KG |
| Sugar | 0.15 | KG |
| Grand Marnier | 0.03 | LITRE |
2. Fruit Tarts – Standard Dessert Sauces
Method:
Line the tart shells with melted chocolate.
MixMix - Method of combining ingredients in such a way that the parts of each ingredient are evenly dis... the pastry cream with the whipped cream and fill in the tart shell.
Arrange the fruits on top of the pastry cream and then glaze it with the cold gel.
| Ingredients for 1.8 Kg Fruit Tarts | ||
| Description | Qty | Unit |
| Tart shells (Refer Sweet Paste) | 0.6 | Kg |
| Chocolate | 0.1 | kg |
| Pastry cream(see Basic recipe) | 0.25 | kg |
| Gooseberries | 0.3 | kg |
| Grapes | 0.2 | kg |
| Cold Gel | 0.1 | kg |
| Whipped cream | 0.25 | kg |
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.
| Ingredients for 680 gms Fruit Compote | ||
| Description | Qty | Unit |
| Figs | 0.03 | KG |
| Dates | 0.02 | KG |
| Raisins | 0.02 | KG |
| Dried papaya | 0.02 | KG |
| Dried pineapple | 0.02 | KG |
| Black currant | 0.02 | KG |
| Kahlua | 0.04 | KG |
| Almonds | 0.02 | KG |
| Diced fresh fruits | 0.4 | KG |
| Butter | 0.04 | KG |
| Castor sugar | 0.05 | KG |
4. Crème Anglaise Sauce – Standard Dessert Sauces
Method:
BoilBoil - To cook the food item in a boiling liquid. Very few items are boiled due to the fact that whi... 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.
| Ingredients for 2 Kgs Crème Anglaise Sauce | ||
| Description | Qty | Unit |
| Milk | 0.5 | LITRE |
| Eggs Yolks | 0.1 | KG |
| Sugar | 0.15 | KG |
| Vanilla Pod | 0.01 | KG |
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.
BlendBlend - To mix two or more ingredients so completely that they lose their separate identities. in chilled butter into the sauce and use it as required.
| Ingredients for 2 Kgs Coffee Caramel Sauce | ||
| Description | Qty | Unit |
| Sugar | 0.3 | KG |
| Glucose | 0.01 | KG |
| Nescafe | 0.005 | KG |
| Cream | 0.125 | LITRE |
| Water | 0.04 | LITRE |
| Salted butter | 0.025 | KG |
6. Chocolate Sauce – Standard Dessert Sauces
Method:
Boil water sugar and cocoa powder, and thicken with cornflour.
Add in melted chocolate.
Adjust consistency with milk.
| Ingredients for 2 Kgs Chocolate Sauce | ||
| Description | Qty | Unit |
| Water | 2.5 | KG |
| Chocolate | 0.5 | KG |
| Sugar | 1 | KG |
| Cornflour | 0.1 | KG |
| Cocoa powder | 0.15 | KG |
| Milk | 0.1 | LITRE |
7. Chocolate GlazeGlaze: Applying a thick liquid over the surface of an item to give a final glossy look. – Standard Dessert Sauces
Method:
Soak the gelatine in half of the water.
Bring sugar liquid glucose and cream to a 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.
| Ingredients for 2 Kgs Chocolate Glaze | ||
| Description | Qty | Unit |
| Water | 0.1 | KG |
| Castor sugar | 0.15 | KG |
| Liquid glucose | 0.02 | KG |
| Cream | 0.1 | LITRE |
| Cocoa powder | 0.05 | KG |
| Gelatine | 0.003 | KG |
8. Caramel Sauce – Standard Dessert Sauces
Method:
Mix sugar water and lemon juice and cook the sugar until it reaches a caramelized color.
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.
| Ingredients for 2 Kgs Caramel Sauce | ||
| Description | Qty | Unit |
| Sugar | 1 | KG |
| Water | 0.25 | LITRE |
| Lemon Juice | 0.02 | KG |
| Cooking Cream | 0.75 | KG |
9. Butterscotch Sauce – Standard Dessert Sauces
Method:
Mix sugar and water and cook the sugar until it reaches a caramelized color.
Once done take it off the fire and add fresh cream.
Keep the mixture back on fire to dissolve the sugar.
Remove from the fire and blend in chilled butter.
Chill and use as required.
| Ingredients for 2 Kgs of Butterscotch Sauce | ||
| Description | Qty | Unit |
| Sugar | 0.4 | KG |
| Water | 0.4 | LITRE |
| Butter | 0.1 | KG |
| Cooking Cream | 0.6 | KG |
10. Berry CoulisConcentrated essence made by prolonged cookery for eventual use in an extended form. made from shell... – Standard Dessert Sauces
Method:
CombineCombine: To mix two ingredients thoroughly. berries with sugar and cook until they soften.
Add cornflour made into a slurry with a few tablespoons of water and add.
Cook till the sauce thickens.
Store refrigerated.
| Ingredients for 2 Kgs Berry Coulis | ||
| Description | Qty | Unit |
| Any berry( raspberry, Blueberry, etc) | 1 | KG |
| Sugar | 0.5 | KG |
| Cornflour | 0.05 | KG |
No matter what your dessert preference may be, there is a sauce out there to suit your taste. So next time you're looking to add a little something extra to your dessert, try drizzling on a delicious sauce.
