Dessert sauce

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Strawberry sauce atop a slice of cheesecake Mondays at Il Forno - Cheesecake with strawberry sauce.jpg
Strawberry sauce atop a slice of cheesecake
Cheesecake served with a cream and chocolate sauce dessert sauce CHEESE CAKE.JPG
Cheesecake served with a cream and chocolate sauce dessert sauce

A dessert sauce is a sauce used for desserts. It is drizzled or poured atop various desserts, and is also used for plate decoration. Dessert sauce adds flavor, moisture, texture and color to desserts, may be cooked or uncooked, and is sometimes prepared as a hard sauce with the addition of alcoholic beverages. It is used in various manners to add flavor to and enhance the visual presentation of desserts.

Contents

Etymology

In French cuisine, dessert sauces are often referred to as crèmes , rather than sauces. [1]

Overview

Bananas Foster being flambeed Banana flambe - by Jenene.jpg
Bananas Foster being flambéed

Dessert sauce is typically drizzled or poured atop various desserts, and may also be drizzled or poured on the plate. Dessert sauce examples include caramel sauce, custard, crème anglaise, chocolate sauce, [2] dulce de leche, [3] fruit sauces such as blueberry sauce, [4] raspberry sauce [5] [6] and strawberry sauce. [6] Raspberry sauce may be strained using a sieve to remove the seeds from the sauce. [6] Dessert sauce adds flavor, moisture, texture, and color to desserts. [7] [8] It may be cooked or uncooked. [7]

Dessert sauce is sometimes prepared as a hard sauce with the addition of alcoholic beverages, such as bourbon, [9] brandy [10] or liqueur. [11] Desserts with hard sauces can be served flambéed [12] because the ethyl alcohol in distilled beverages is flammable. Drops of lemon flavoring may be added to the sauce as a fire accelerant. [12]

Uses

Dessert sauces are used on many desserts such as cake, cheesecake, pound cake, and ice cream. [13] Dry and firm desserts may be enhanced by the use of a dessert sauce that soaks into the dessert, which adds moisture and flavor. [14]

As decoration

Dessert sauce can be used to add visual art to desserts, by using the sauce to paint designs and imagery on them. [8] [15] A plastic squeeze bottle full of sauce can be used to aid in decoration. [15] Dessert sauce is also used on plates that desserts are placed upon, and can be arranged in an artistic design. [8] A toothpick or knife can be used to swirl the sauce on plates to create various designs. [8]

Mass production

Some companies mass-produce dessert sauces, such as British Sugar [1] and The Hershey Company, [16] and market them under various brand names. These products are typically available for consumers in grocery stores and supermarkets.

See also

Related Research Articles

<span class="mw-page-title-main">Dessert</span> Sweet course that concludes a meal

Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake, and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.

<span class="mw-page-title-main">Mousse</span> Soft creamy prepared food using air bubbles for texture

A mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savoury.

<span class="mw-page-title-main">Custard</span> Semi-solid cooked mixture of milk and egg

Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce to the thick pastry cream used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche.

<span class="mw-page-title-main">Caramel</span> Confectionery product made by heating sugars

Caramel is an orange-brown confectionery product made by heating a range of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons or candy bars, or as a topping for ice cream and custard.

<span class="mw-page-title-main">Crème anglaise</span> Light sweetened pouring custard

Crème anglaise, custard sauce, pouring custard, or simply custard is a light, sweetened pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks, and hot milk usually flavoured with vanilla.

<span class="mw-page-title-main">Crème caramel</span> Custard dessert with soft caramel on top

Crème caramel, flan, caramel pudding, condensed milk pudding or caramel custard is a custard dessert with a layer of clear caramel sauce.

<span class="mw-page-title-main">Soufflé</span> Baked egg-based dish

A soufflé is a baked egg dish originating in France in the early 18th century. Combined with various other ingredients, it can be served as a savoury main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler, which means to blow, breathe, inflate or puff.

<span class="mw-page-title-main">Cheesecake</span> Cheese-based dessert

Cheesecake is a dessert made with a soft fresh cheese, eggs, and sugar. It may have a crust or base made from crushed cookies, graham crackers, pastry, or sometimes sponge cake. Cheesecake may be baked or unbaked, and is usually refrigerated.

<i>Dulce de leche</i> Confection from Latin America

Dulce de leche, caramelized milk, milk candy or milk jam is a confection popular in Latin America, France, Poland and Philippines prepared by slowly heating sugar and milk over a period of several hours. The resulting substance, which takes on a spreadable, sauce-like consistency, derives its rich flavour and colour from non-enzymatic browning. It is typically used to top or fill other sweet foods.

<span class="mw-page-title-main">Panna cotta</span> Italian dessert of cream and gelatin

Panna cotta is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla, or other flavorings.

<span class="mw-page-title-main">Chocolate syrup</span> Chocolate-flavored condiment used as a topping or ingredient

Chocolate syrup is a sweet, chocolate-flavored condiment. It is often used as a topping or dessert sauce for various desserts, such as ice cream, or mixed with milk to make chocolate milk or blended with milk and ice cream to make a chocolate milkshake. Chocolate syrup is sold in a variety of consistencies, ranging from a thin liquid that can be drizzled from a bottle to a thick sauce that needs to be spooned onto the dessert item.

<span class="mw-page-title-main">Molten chocolate cake</span> Dessert

Molten chocolate cake is a French dessert that consists of a chocolate cake with a liquid chocolate core. It is named for that molten center, and it is also known as mi-cuit au chocolat, chocolat coulant ("flowing"), chocolate lava cake, or simply lava cake. It should not be confused with fondant au chocolat, a recipe that contains little flour, but much chocolate and butter, hence melting on the palate.

<span class="mw-page-title-main">Chocolate liqueur</span> Liqueur that tastes like chocolate

Chocolate liqueur is a chocolate flavored liqueur made from a base liquor of whisky or vodka. Unlike chocolate liquor, chocolate liqueur contains alcohol. Chocolate liqueur is often used as an ingredient in mixology, baking, and cooking.

The second season of Top Chef: Just Desserts was broadcast on Bravo. It featured 14 pastry chefs fighting to win the title of Top Chef.

<span class="mw-page-title-main">Blueberry sauce</span> Compote or savory sauce made with blueberries

Blueberry sauce is a sauce prepared using blueberries as a primary ingredient. It is typically prepared as a reduction, and can be used as a dessert sauce or savory sauce depending on the preparation. It can also be used in the preparation of the blueberry Martini.

The first season of Top Chef: Just Desserts was broadcast on Bravo. It featured 12 pastry chefs fighting to win the title of Top Chef.

References

  1. 1 2 Tebben, M. (2014). Sauces: A Global History. Edible. Reaktion Books. p. pt80–82. ISBN   978-1-78023-413-7.
  2. ↑ Sax, R. (1999). Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes from Around the World. Houghton Mifflin. p. 652. ISBN   978-0-618-00391-4.
  3. ↑ Blashford-Snell, V. (2008). The Illustrated Kitchen Bible. DK Publishing. p. 446. ISBN   978-0-7566-6842-6.
  4. ↑ Bronee, A. (2015). The Canning Kitchen. Penguin Canada. p. 309. ISBN   978-0-14-319457-6.
  5. ↑ Women (2000). Busy Woman's Cookbook. Women's Edge Health Enhancement Guides. Rodale. p. 109. ISBN   978-1-57954-238-2.
  6. 1 2 3 Joachim, D.; Hoffman, M. (2000). Prevention's The Healthy Cook. Rodale Books. p. 430. ISBN   978-1-57954-243-6.
  7. 1 2 Hines, D.; Hatchett, L.; Stern, M.; Stern, J. (2014). The Dessert Book. University Press of Kentucky. p. 275. ISBN   978-0-8131-4467-2 . Retrieved February 6, 2015.
  8. 1 2 3 4 Lynch, L. (2008). Romance Cooking: Unlocking the Secrets of Seducing Mars Or Venus. AuthorHouse. p. 162. ISBN   978-1-4389-1654-5.
  9. ↑ Baggett, N. (2005). The All-American Dessert Book . Houghton Mifflin Harcourt. p.  230. ISBN   978-0-547-34770-7.
  10. ↑ Gienandt, F.L. (1919). The Twentieth Century Book for the Progressive Baker, Hotel Confectioner, Ornamenter and Ice Cream Maker: The Most Up-to-date and Practical Book of Its Kind. Four Seas. p. 170.
  11. ↑ Pellaprat, H.P.; Tower, J. (2012). The Great Book of French Cuisine. Vendome Press. p. pt1259. ISBN   978-0-86565-279-8.
  12. 1 2 Burkhalter, B.B. (2012). Raised on Old-Time Country Cooking: A Companion to the Trilogy. AuthorHouse. p. 149. ISBN   978-1-4772-8720-0.
  13. ↑ Collins, P. (2015). How to Make Gourmet Sauces At Home. Lulu.com. p. 22. ISBN   978-1-329-01757-3.[ permanent dead link ]
  14. ↑ Rombauer, I.S.; Becker, M.R.; Becker, E.; Guarnaschelli, M. (1997). JOC All New Rev. – 1997. Scribner. p. 1040. ISBN   978-0-684-81870-2.
  15. 1 2 Crocker, Betty (2007). Betty Crocker Cookbook. Wiley. p. 195. ISBN   978-0-470-17163-9.
  16. ↑ Lury, C. (2004). Brands: The Logos of the Global Economy. International Library of Sociology. Taylor & Francis. p. 104. ISBN   978-1-134-52917-9.
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