From rich caramel
sauces to flavorful berry reductions, dessert sauces add flavor,
moisture and eye appeal to many sweet preparations. They're an ideal
finishing touch for cakes, tarts, fruits and ice cream. Sauces are
easily prepared on the stovetop, oftentimes using only a few
ingredients, and can be customized to complement many recipes. A simple
créme anglaise sauce can be flavored with anything from peppermint to
maple syrup, while a rich vanilla sauce can be flavored with brandy or
liqueurs such as créme de cassis. Match the right sauce with your
dessert, and your results will be spectacular.
RECIPE: INFUSED CRÈME ANGLAISE
Using a Double Boiler
Many dessert sauce recipes call for a double boiler. Ideal for preparing delicate sauces that can seize up or separate over direct heat, the double boiler uses a simple two-pan design to gently heat with steam. To use a double boiler, fill the bottom pan with an inch or two of water, put the top pan in place (it shouldn't touch the water in the bottom pan), then bring the water to a simmer. The steam generated will gently warm the contents of the top pan. For prolonged cooking, be sure to periodically check the bottom pan to make sure all the water hasn't boiled off.
Tips for Successful Sauces
• To prevent skin from forming on a sauce, transfer the prepared sauce to a bowl or container to cool, and cover the surface of the sauce with plastic wrap.
• Serve dessert sauces warm or cool depending on the recipe and the application.
• Consider special
applicators, such as a small squeeze bottle, for artistic plate
presentations.
• Before serving a fruit sauce, be sure to strain out seeds using a fine mesh strainer to ensure a smooth, even consistency.
• Leftover caramel and ganache sauces can be refrigerated in a tightly-sealed container for 1-2 weeks.