Dessert Sauce Recipes
- by Omaha Steaks
- Jun 13, 2020
Dessert Sauce Recipes
Servings: 8
Calories: 170kcal
Ingredients
Raspberry Sauce
- * Makes 1 1/2 cups
- 2 cups raspberries
- 1/2 cup powdered sugar
Sweet Cream
- * Makes 1 1/2 cups
- 1 cup heavy cream
- 1/4 cup powdered sugar
Toffee Sauce
- * Makes 4 cups
- 2 cups sugar
- 1/4 lbs. butter
- 2 cups heavy cream
Chocolate Sauce
- * Makes 2 cups
- 14 oz. semi sweet chocolate chunks or chips
- 1 cup heavy cream
- 2 Tbsp. Cream de Cocoa optional
Crème Anglaise
- * Makes 2 1/2 cups
- 2 cups half & half
- 2 tsp. real vanilla extract
- 5 egg yolks
- 1 cup sugar
Instructions
Raspberry Sauce
- Combine Raspberries and powdered sugar in a blender, then blend until very smooth.
Sweet Cream
- Combine cream and sugar in a mixing bowl and whip until desired thickness.
Toffee Sauce
- Place sugar in a thick pan over medium heat with butter lying on top of it.
- Let cook slowly until the bottom of the sugar begins to brown.
- Once it begins to brown you can start carefully stirring the sugar and butter.
- Continue cooking and stirring until sugar is a caramel brown color.
- Slowly and carefully add the cream to the brown sugar while stirring.
- Continue to stir and cook until sauce is smooth. If there are any lumps strain sauce through a strainer and cool completely.
Chocolate Sauce
- 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
- Heat Half & Half with vanilla slowly over low heat while stirring. Be careful not to scorch. You may substitute a 1/2 a dry vanilla bean scraped out for the extract.
- While Half & Half is heating, in a separate mixing bowl combine egg yolks and sugar and mix well using a whisk until very shiny and completely combined.
- When the Half & Half comes to a boil, remove 1/2 cup of the hot Half & Half and add slowly to the whipped egg yolks. This is called tempering the eggs.
- 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.
- Once mixture comes to a boil, remove from the heat immediately and cool.
Nutrition
Calories: 170kcal | Carbohydrates: 23g | Protein: 3g | Cholesterol: 110mg | Sodium: 25mg