Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image

Tasty dessert sauces

COOKING with

Celia Timms

Dessert sauces do not have the important backgrounds of the savoury sauce. They are more in the manner of inventions. Anyone with a saucepan and imagination should be able to create a delicious and exciting dessert sauce. SABAYON SAUCE

There are a few classics. Perhaps the best known is Sauce Sabayon which is an adaptation of the Italian dessert, Zabaglione. It is very • rich, delectable, and my favourite accompaniment for fresh strawberries, It can be served hot, but T prefer it chilled. To make about three cups you need: 6 egg yolks Two thirds cup of sugar 1 cup white wine 1 tablespoon rum Or Kirsch

Method: Beat egg yolks and sugar in the top of a double saucepan and stir in wine. Start cooking over cold water and stir continually until the water boils and the mixture becomes thick and creamy. Remove from heat and stir in the rum or Kirsch. LEMON SAUCE

Lemon Sauce has a sharp, clean flavour and can be served hot or cold. It is good with a steamed pudding when it should be used while hot, and it blends well with an apple dessert or ice-Cream. To make about two cups you need:

4 cup sugar 3 tablespoons sifted flour 2 egg-yolks 2 cup cold water I tablespoon butter 4 cup strained lemon juice Grated rind of J lemon J teaspoon grated orange rind Method: Combine sugar . with flour in the top of a double saucepan and stir in egg-yolks which have been beaten with the cold water. Cook over hot water for 10 minutes, stirring continually. Mix in butter, lemon juice and grated rinds. Blend well and serve hot or cold. BANANA SAUCE An easily-made and

very nice sauce which is served chilled is Banana Sauce. It is good served with hot filial pancakes or fritters, or aS an icecreany topping. It makes about one cupful. 2 medium size ripe bananas J cup castor sugar 1 tablespoon Curacao or maraschino liqueur 4 cup cream, whipped Method: Mash bananas thoroughly and combine with ' sugar in small pan add the liqueur and bring just to boiling point over low heat; chill and fold in the whipped cream just 'before using. ’ BUTTERSCOTCH SAUCE Butterscotch is a popular flavouring. This sauce can be served hot or cold. It can be used as a general dessert sauce or an ice-cream topping. To make about one cup you iwill need:.

One third cup of .golden syrup 1 cup plus 2 tablespoons raw sugar 2 tablespoons butter One third cup avapo-. rated milk Salt ’ Method: Boil the syrup, sugar and butter with a

pinch of salt in a heavybased pan until the consistency of a heavy syrup, taking great care not io let it burn. Cool and add evaporated milk. If reheating, do so in a double saucepan or in a bowl standing in boiling water.

FUDGE SAUCE Hot Chocolate Fudge Sauce will certainly appeal to the “chocolaholics.” It makes a very good topping for ice cream, or as a sauce for a plain sponge pudding or chocolate sponge. To make two cups you need: -4 tablespoons butter 125 g dark semi-sweet or unsweetened chocolate Two thirds cup of hot water 2 cups sugar 1 cup golden syrup J teaspoon salt 2 teaspoons vanilla

Method: Melt butter in heavy-based part over low heat. Add chocolate broken into small pieces and let melt. Stir in water, sugar syrup, vanilla and salt and bring to the boil without stirring. Continue to cook over medium heat without stirring until mixture has thickened and is dark and glossy, about eight minutes. This can be refrigerated and re-heated.

PINEAPPLE SAUCE Pineapple' and Ginger makes an excellent combination of flavours in this sauce which can be used as a general dessert sauce. To make about one cupful you need:

1 small can crushed pineapple and syrup 1 teaspoon cornflour 1 cup chopped cyrstallised ginger Juice of 1 lemon; rhir.d of A lemon 2 tablespoons butter Method: Combine all ingredients in a small pan, and stirring continually cook over low heat until thickened.

SHERRY SAUCE This Sherry Sauce makes a good accompaniment for a steamed Fruit Pudding. To make about 1 cupful you need: 1 cup water 3 tablespoons sugar 4 cup dry sherry 2 generous tablespoons jam of any flavour

Lemon juice to taste Method: Bring water and sugar to the boil-and simmer very gently for 10 minutes. Add sherry and the jam an lemon juice. Bring mixture to boil again and strain. Serve hot.

CREAM CHEESE Devonshire Cream has no real substitute. This is a mock Devonshire Cream, which really should be called by another name. To make it you need: 75g cream cheese 2-3 tablespoons thick cream 2 tablespoons icing sugar i teaspoon vanilla Method: Blend cheese with cream very thoroughly until completely smooth; fold in sieved ioing sugar and vanilla.

This article text was automatically generated and may include errors. View the full page to see article in its original form.
Permanent link to this item

https://paperspast.natlib.govt.nz/newspapers/CHP19800811.2.74.1

Bibliographic details

Press, 11 August 1980, Page 12

Word Count
814

Tasty dessert sauces Press, 11 August 1980, Page 12

Tasty dessert sauces Press, 11 August 1980, Page 12