Dessert Sauce Recipes

All of these sauces make a great addition to Omaha Steaks wonderful desserts.

Raspberry Sauce (Makes 1 ½ Cups)

Ingredients:

• 2 Cups Raspberries
• ½ Cup Powdered Sugar

Procedure:

1. Combine Raspberries and powdered sugar in a blender, then blend until very smooth.

Sweet Cream (Makes 1 ½ Cups)

Ingredients:

• 1-Cup Heavy Cream
• ¼ Cup Powdered Sugar

Procedure:

1. Combine cream and sugar in a mixing bowl and whip until desired thickness.

Toffee Sauce (Makes 4 cups)

Ingredients:

• 2 Cups Sugar
• ¼ lbs. Butter
• 2 Cups Heavy Cream

Procedure:

1. Place sugar in a thick pan over medium heat with butter lying on top of it.
2. Let cook slowly until the bottom up the sugar begins to brown.
3. Once it begins to brown you can start carefully stirring the sugar and butter.
4. Continue cooking and stirring until sugar is a caramel brown color.
5. Slowly and carefully had the cream to the brown sugar while stirring.
6. Continue to stir and cook until sauce is smooth. If there are any lumps strain sauce through a strainer and cool completely.

Chocolate Sauce (Makes 2 Cups)

Ingredients:

• 14 oz Semi Sweet Chocolate (chunks or chips)
• 1-Cup Heavy Cream
• 2 Tbsp Cream De Cocoa (Optional)

Procedure:

1. Slowly bring cream to a boil. Turn off heat and stir in chocolate. Let sit until chocolate has melted. Add optional Cream De Cocoa and stir until smooth.

Crème Anglaise (Makes 2 ½ Cups)

Ingredients:

• 2 Cups Half & Half
• 2 tsp Real Vanilla Extract
• 5 Egg Yolks
• 1-Cup Sugar

Procedure:

1. Heat Half & Half with vanilla slowly over a low burner while stirring. Be careful not to scorch. You may substitute a ½ a dry vanilla bean scraped out for the extract.
2. While Half & Half is heating in a separate mixing bowl combine egg yolks and sugar and mix well using a whip until very shiny and completely combined.
3. When the Half & Half comes to a boil remove ½ cup of the hot Half & Half and add slowly to the whipped egg yolks. This is called tempering the eggs.
4. Now add the egg yolk mixture to the hot Half & Half and very slowly bring to a boil over low heat while stirring constantly. Be careful not too scorch.
5. Once mixture comes to a boil remove from the heat immediately and cool.