47 Dessert Sauces and Frozen Desserts Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Execute techniques

47Dessert

Sauces and Frozen

Desserts

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.

Objective

• Execute techniques to prepare common dessert sauces.


Dessert Sauces

• Contribute flavor and moisture to a particular dessert

• Dessert sauces come in a wide variety of vibrant colors and improve the appearance of a dessert

continued


Dessert Sauces

• Chefs use these sauces to create exciting plated dessert presentations


Crème Anglaise

• Considered a classic dessert sauce because of its pourable consistency

continued


Crème Anglaise

• Can be flavored by infusing flavors into the milk or adding other ingredients such as chocolate to the finished custard

• Used as the base for many ice creams


Chocolate Sauce

• There are different types of chocolate sauce–some are served hot and others are served cold

• Two different methods can be used to prepare chocolate sauce


Method One–Melted Chocolate and Hot Liquid

1. Melt chocolate in a baine marie.

2. Heat liquid to be added. The liquid may be water, sugar and water syrup, milk, cream, butter, or evaporated milk.

3. Stir the liquid into the melted chocolate until desired consistency is reached.

Technique: Preparing Chocolate Sauce

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Method Two–Hot Liquid and Chopped Chocolate

1. Bring the liquid (water, milk, or cream) to a boil.

2. Add chopped chocolate and remove from heat.

3. Stir until the chocolate has melted and the sauce is homogenous.

Technique: Preparing Chocolate Sauce


Chocolate Sauce

• Method two is used to prepare a ganache (gah NAHSH), a notable chocolate sauce used in many pastry specialties

• Adding ingredients such as vanilla extract, strong coffee, coconut, and chopped nuts changes the character of the finished sauce


Caramel Sauce

• Caramel sauce begins with the preparation of caramel– Place sugar and water in a saucepan over

medium heat– Cook, without stirring, until the water evaporates

and the sugar turns light brown

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Caramel Sauce

• After the caramel is prepared, a liquid (usually cream) must be added to the caramel to thin it out

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Caramel Sauce

• Once the cream is added, stir the sauce to be sure the cream and caramel have dissolved

• When adding liquid to the caramel, two precautions need to be followed– Place hand off to the side of the pan to avoid being

burned– Add the liquid slowly to keep the sauce from

boiling over


Fruit Sauces

• Fruit sauces, also known as coulis, are most often a mixture of puréed fruit, simple syrup, and lemon juice if necessary

continued


Fruit Sauces

• The quality of the coulis depends on the quality of the fruit

• Frozen fruit purées can be substituted for fresh fruit

• Other flavors can be added to a coulis such as ginger, citrus, spirits, or a variety of spices


Objective

• Explain the preparation of ice cream, sorbet, granité, sherbet, and other common frozen desserts.


Frozen Desserts

• Served at all levels of foodservice

• Include ice cream, sorbet, sherbet, granité, and other miscellaneous frozen desserts


Ice Cream

• Begins with a higher butterfat content crème anglaise

• To increase the butterfat, cream replaces a portion of the milk in the crème anglaise

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Ice Cream

• The type of ice cream is defined by the amount of butterfat– Ice cream must be at least 10 percent butterfat– Ice creams with less than 10 percent butterfat

must be labeled light, low fat, or reduced fat depending on the amount

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Ice Cream

• Ice cream must be continuously churned as it freezes to prevent the formation of large ice crystals

• Constant mixing also creates overrun

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Ice Cream

• Once sufficiently frozen, ice cream must be removed from the ice-cream maker and placed in a sanitized, prechilled container

• The ice cream is covered and stored at 9°F (–12.8°C)

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Ice Cream

• French ice creams are made with a rich crème anglaise, which contains eggs

• Soft-serve ice cream is normal ice cream that is served at warmer temperatures and immediately after churning


Sorbet

• Sorbets are frozen and stored in the same manner as ice cream

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Sorbet

• The amount of sugar in the sorbet determines the texture of the finished sorbet

• The proportion of water, sugar, and puréed fruit depends on the acidity, ripeness, and natural sweetness of the fruit

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Sorbet

• Professional chefs often use densimeters when preparing sorbets because of the different sugar levels in fruit

• The amount of sugar is measured using the Brix (BRIHKS) or Baumé (boh MAHY) scales


Granité and Sherbet

• Two unique types of frozen desserts are the granité (grah nee TAY) and sherbet

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• To make a granité, a coulis is allowed to freeze in a shallow pan and manually stirred several times during the freezing

• As a result, the granité develops noticeable ice crystals

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• Sherbet is a coulis-type mixture with the addition of a dairy product

• Legally, it must contain 1 to 2 percent butterfat

• It is churned in an ice-cream maker


Other Frozen Desserts

• Baked Alaska– A piece of cake is topped with

ice cream, coated in Italian meringue, and then frozen

– When ordered, it is transferred to a very hot oven and baked just until the meringue starts to brown

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• Banana Split– Three scoops of ice cream

placed on top of a banana that has been split lengthwise

– Topped with different toppings and generous amounts of whipped cream, chopped nuts, and cherries

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• Bombes– A chilled mold is lined

with a thin layer of ice cream and then filled with pâte à bombe (paht ah BOHM)

– The bombe is then placed in the freezer until completely frozen

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• Parfait (pahr FAHY)– Classically, they are made almost identically to a

pâte à bombe and flavored with coffee– Unlike a bombe, they are molded without a lining

of ice cream– Can also refer to layers of ice cream and other

ingredients that are presented in a tall glass

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• Peach Melba– Consists of a scoop of

ice cream topped with a cold poached peach half

– The dessert is finished with a coating of raspberry coulis

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• Soufflé Glacé (soo FLAY glah SAY)– Similar to the pâte à

bombe mixture, except egg whites are used

– Collar is used to extend the mold

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• Soufflé Glacé (continued)– Mold is filled to the top of

the collar and then frozen

– Collar is removed before serving



• Stuffed Fruit– Fruit sorbet is served in

the shell of the fruit– The fruit shell is filled

with sorbet and stored in the freezer until needed

continued



• Sundae– Scoops of ice cream

topped with various toppings, sprinkles, whipped cream, and a cherry served in a bowl


Review

• What is the purpose of dessert sauces?– Provide moisture, increase flavor, and create

beautiful plate presentations

continued


Review

• Name the types of dessert sauces often used– Crème anglaise– Chocolate sauce– Caramel sauce– Fruit sauces (coulis)

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Review

• What dessert sauce forms the basis of ice cream?– Crème anglaise

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Review

• What dessert sauce forms the basis of sorbet?– Fruit coulis

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Review

• What tool do chefs typically use to measure sugar content when making sorbet?– Densimeters

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Review

• How do granités and sherbets differ from sorbet?– Granité: a coulis is frozen in a shallow pan

and manually stirred multiple times during the freezing, developing noticeable ice crystals

– Sherbet: a coulis-type mixture with the addition of a dairy product that is churned in an ice-cream maker

continued


Review

• What are some other common frozen desserts discussed in this chapter?– Baked Alaska– Bombe– Peach melba– Stuffed fruit

– Banana split– Parfait– Soufflé glacé– Sundae

Documents

47 Dessert Sauces and Frozen Desserts Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Execute techniques