This document discusses dessert sauces and frozen desserts. It provides information on popular dessert sauces including creme anglaise, chocolate sauce, caramel sauce, and fruit sauces. It also discusses various frozen desserts like ice cream, sorbet, granite, and sherbet. Ice cream begins with a creme anglaise base and is made with an ice cream maker. Sorbet is made from pureed fruit, sugar, and water. Granite has a slightly less sweet style than sorbet. Sherbet is a cross between sorbet and ice cream with dairy added to fruit sauce.

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