1. Orange Sauce – Standard Dessert Sauces
Method:
Reduce orange juice with sugar and liquid glucose, thicken with cornflour and add Grand Marnier.
Keep the sauce refrigerated and use as required.
| Ingredients for 2 Kgs of Orange Sauce | ||
| Description | Qty | Unit |
| Orange juice | 0.75 | LITRE |
| Liquid glucose | 0.1 | KG |
| Cornflour | 0.025 | KG |
| Sugar | 0.15 | KG |
| Grand Marnier | 0.03 | LITRE |
2. Fruit Tarts – Standard Dessert Sauces
Method:
Line the tart shells with melted chocolate.
Mix the pastry cream with the whipped cream and fill in the tart shell.
Arrange the fruits on the top of the pastry cream and then glaze it with the cold gel.
| Ingredients for 1.8 Kg Fruit Tarts | ||
| Description | Qty | Unit |
| Tart shells (Refer Sweet Paste) | 0.6 | Kg |
| Chocolate | 0.1 | kg |
| Pastry cream(see Basic recipe) | 0.25 | kg |
| Gooseberries | 0.3 | kg |
| Grapes | 0.2 | kg |
| Cold Gel | 0.1 | kg |
| Whipped cream | 0.25 | kg |
3. Fruit Compote – Standard Dessert Sauces
Method:
Chop figs, dates, dried pineapple, dried papaya and almonds.
Toss in butter and add the castor sugar.
Add fresh fruits and finish with Kahlua.
You could also cook this until syrupy like consistency.
| Ingredients for 680 gms Fruit Compote | ||
| Description | Qty | Unit |
| Figs | 0.03 | KG |
| Dates | 0.02 | KG |
| Raisins | 0.02 | KG |
| Dried papaya | 0.02 | KG |
| Dried pineapple | 0.02 | KG |
| Black currant | 0.02 | KG |
| Kahlua | 0.04 | KG |
| Almonds | 0.02 | KG |
| Diced fresh fruits | 0.4 | KG |
| Butter | 0.04 | KG |
| Castor sugar | 0.05 | KG |
4. Crème Anglaise Sauce – Standard Dessert Sauces
Method:
Boil milk with half the sugar and scrapings of vanilla pod.
Whisk the egg yolks with remaining sugar and add few tablespoons of boiledmilk to the yolk and mix it well.
Add the yolk mixture to the milk and keep stirring the sauce over the fire until it coats the back of the spoon.
Keep the sauce refrigerated and use as required.
| Ingredients for 2 Kgs Crème Anglaise Sauce | ||
| Description | Qty | Unit |
| Milk | 0.5 | LITRE |
| Eggs Yolks | 0.1 | KG |
| Sugar | 0.15 | KG |
| Vanilla Pod | 0.01 | KG |
5. Coffee Caramel Sauce – Standard Dessert Sauces
Method:
Boil the sugar, glucose and water till light caramel forms.
Simultaneously boil the cream and add the coffee, add to the first mixture.
Blend in chilled butter into the sauce and use it as required.
| Ingredients for 2 Kgs Coffee Caramel Sauce | ||
| Description | Qty | Unit |
| Sugar | 0.3 | KG |
| Glucose | 0.01 | KG |
| Nescafe | 0.005 | KG |
| Cream | 0.125 | LITRE |
| Water | 0.04 | LITRE |
| Salted butter | 0.025 | KG |
6. Chocolate Sauce – Standard Dessert Sauces
Method:
Boil water sugar and cocoa powder, thicken with cornflour.
Add in melted chocolate.
Adjust consistency with milk.
| Ingredients for 2 Kgs Chocolate Sauce | ||
| Description | Qty | Unit |
| Water | 2.5 | KG |
| Chocolate | 0.5 | KG |
| Sugar | 1 | KG |
| Cornflour | 0.1 | KG |
| Cocoa powder | 0.15 | KG |
| Milk | 0.1 | LITRE |
7. Chocolate Glaze – Standard Dessert Sauces
Method:
Soak the gelatine in half of the water.
Bring sugar liquid glucose and cream to boil.
Make a slurry of cocoa powder with remaining water and add to the above mixture.
Remove from the fire and add soaked gelatine.
When tepid use it for finishing the top of cakes.
It is poured over the cakes just like a truffle.
| Ingredients for 2 Kgs Chocolate Glaze | ||
| Description | Qty | Unit |
| Water | 0.1 | KG |
| Castor sugar | 0.15 | KG |
| Liquid glucose | 0.02 | KG |
| Cream | 0.1 | LITRE |
| Cocoa powder | 0.05 | KG |
| Gelatine | 0.003 | KG |
8. Caramel Sauce – Standard Dessert Sauces
Method:
Mix sugar water and lemon juice and cook the sugar until it reaches a caramelised colour.
Once done take it off the fire and add fresh cream.
Keep the mixture back on fire to dissolve the sugar.
Chill and use as required.
| Ingredients for 2 Kgs Caramel Sauce | ||
| Description | Qty | Unit |
| Sugar | 1 | KG |
| Water | 0.25 | LITRE |
| Lemon Juice | 0.02 | KG |
| Cooking Cream | 0.75 | KG |
9. Butterscotch Sauce – Standard Dessert Sauces
Method:
Mix sugar and water and cook the sugar until it reaches a caramelised colour.
Once done take it off the fire and add fresh cream.
Keep the mixture back on fire to dissolve the sugar.
Remove from fire and blend in chilled butter.
Chill and use as required.
| Ingredients for 2 Kgs of Butterscotch Sauce | ||
| Description | Qty | Unit |
| Sugar | 0.4 | KG |
| Water | 0.4 | LITRE |
| Butter | 0.1 | KG |
| Cooking Cream | 0.6 | KG |
10. Berry Coulis – Standard Dessert Sauces
Method:
Combine berries with sugar and cook until they soften.
Add cornflour made into a slurry with few tablespoons of water and add.
Cook till the sauce thickens.
Store refrigerated.
| Ingredients for 2 Kgs Berry Coulis | ||
| Description | Qty | Unit |
| Any berry( raspberry, Blueberry, etc) | 1 | KG |
| Sugar | 0.5 | KG |
| Cornflour | 0.05 | KG |
