This document discusses dessert sauces and frozen desserts. It describes popular dessert sauces like chocolate sauce, crème anglaise, caramel sauce, and fruit sauces. It also discusses various frozen desserts including ice cream, sorbet, granite, and sherbet. It provides details on how each type of frozen dessert is made, often starting from a dessert sauce base and using an ice cream maker.

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