Sweet Sauces for Desserts
Sauces are a great way to add extra liquid to a dessert to make it easier to swallow. They are also delicious served on ice cream or with stewed/tinned fruit which can be served as it is or pureed. You can also have grated apple or mashed banana.
Fresh custard can be bought from all good supermarkets. Add extra milk to make it thinner. Chocolate custard is delicious served with ice cream and/or tinned fruit, especially pears. There are also packet mixes of custard which you can keep in the cupboard, or small ready made pots – these come in lots of different flavours.
· Chocolate Fudge Sauce
· Butterscotch Sauce
· Crème Anglaise
· Vanilla Custard
· Hot Blueberry Sauce
Chocolate Fudge Sauce
1. Heat a 284ml pot of double cream.
2. Add 2 tbsp golden syrup, 25g (1oz) butter, 150g (5oz) chopped dark chocolate and stir to melt.
3. Pour over ice cream.
1. Place 125g butter and 90g soft brown sugar in a pan and stir over low heat until the butter has melted and the sugar has dissolved.
2. Bring to the boil, then add 2 tablespoons golden syrup and ½ cup (125ml) cream.
3. Reduce the heat and simmer for 10 minutes, or until slightly thickened.
4. Serve with sticky date pudding or bananas. Serves 6.
1. Put 3 egg yolks into a bowl with 2 tablespoons caster sugar and beat with a balloon whisk until light and fluffy.
2. Heat 1 ½ cups (375ml) milk in a pan and bring it to scalding point, then pour into the egg mixture, stirring with the balloon whisk until well combined.
3. Return to a clean pan and heat over low heat, stirring constantly to ensure that the custard thickens evenly.
4. Do not let the custard boil or it will curdle.
5. The custard is ready when it coats the back of a spoon and you can draw a line through it, which will hold its shape.
6. Stir through 1 teaspoon vanilla essence.
7. If you are not serving straight away, cover the surface with a piece of plastic wrap.
8. Serve with pudding or fresh fruit. Serves 6-8.
1. Place 1 cup (250ml) milk and 1 cup (250ml) cream in a pan, stir to combine and bring to the boil.
2. Remove from the heat. Whisk together 3 egg yolks, ½ cup (90g) caster sugar and 2 teaspoons corn flour in a heatproof bowl.
3. Slowly add the hot milk and cream mixture, whisking continuously, then return mixture to the pan and stir over low heat until the custard thickens.
4. Remove from the heat and add 1 teaspoon vanilla essence.
5. Serve with fresh berries. Serves 6-8.
Hot Blueberry Sauce
1. Combine 50g blueberries and 2 tablespoons balsamic vinegar in a non-metallic bowl, and leave for 30 minutes to macerate the fruit.
2. Place in a pan with ¼ cup(60g) caster sugar and cook, stirring, over low heat to dissolve the sugar.
3. Bring to the boil and simmer for 2-3 minutes.
4. Serve warm with ice-cream. Serves 6.
Support this site...
Easy to Swallow is run on a voluntary basis. If you find the information helpful please support this site.