1. DESSERT SAUCES AND FROZEN
DESSERTS
Chapter 43

2. DESSERT SAUCES
 Dessert sauces contribute flavor and moisture to a
particular dessert
 Frozen desserts usually begin as a dessert sauce

3.  Chocolate sauce-
different types, hot and
DESSERT SAUCES cold, two methods to
 Crème Anglaise – make
classic dessert  Most well known is
ganache- chopped
sauce, versatile, can
chocolate and boiling
be the base to ice hot heavy cream
cream

4. DESSERT SAUCES
 Caramel sauce- starts with the prep of
caramel, which is a sugar cooked to 320
degrees, after making caramel you must add liquid
to prevent it from turning into candy.
 Hot cream and water are often added

5. DESSERT SAUCES
 Fruit Sauces- easiest to make, most popular are
raspberry, strawberry, mango, apricot, mixed berry
 Mixture of pureed fruit, simple syrup and lemon
juice
 Place fruit in blender, some fresh fruit needs to be
cooked first, be sure to strain!

6. FROZEN DESSERTS
 Frozen desserts are popular in every type of
restaurant … McDonald’s to Fancy pants
restaurants
 Includes ice cream, sorbet, sherbet, granite and
many other types

7. ICE CREAM
 Most popular frozen dessert
 Begins with a crème anglaise
base … just a higher fat content
 Made with ice cream makers, and
ideally stored at 9 degrees
 When adding chunky ingredients
to ice cream, you should add it
when the ice cream just leaves
the ice cream maker when it is
still soft

8. SORBET
 French name for a
frozen mixture of fruit
puree, sugar, and
water
 Starts with a fruit sauce
 Also made in a ice
cream maker, too much
sugar prevents sorbet
from freezing

9. GRANITE’
 Granite’ is a style of
sorbet that is slightly
less sweet than a
sorbet
 Starts with fruit sauce
 Stirred while in the
process of freezing
which causes ice
crystals

10. SHERBET
 Sherbet is a cross between sorbet and ice cream
 Starts with a fruit sauce and dairy is added
in, churned in an ice cream maker

11.  http://www.youtube.com/watch?v=7NP5rCBjw_0
 http://www.youtube.com/watch?v=nZMGuAJpguY&f
eature=related