Dessert Sauce & Toppings

A Few Clever Sauces Will Elevate Fruits into Elegant Dishes

Cooks that impress me most are those who take staple ingredients and lift them into spectacle with a simple sauce. Let’s look at a marinade and a couple of creams.

Creme Fraiche – Self-thickening cream. This stores well in the fridge and can be used instead of whipped cream

  • sour cream, 1-1/2 cups, (4 ounces)  
  • heavy cream, 1 -1/2 cups, (4 ounces)  
  • vanilla extract, 1/2 tsp  
  • salt, 1/4 tsp 
  • sugar, 2 TBS 
  1. Whisk sour cream and heavy cream in bowl; allow to rest at room temperature for at least an hour. Refrigerate if there is time before serving. 
  2. Just before serving, stir in vanilla, salt, and sugar. 

Pastry Cream
Strawberry Fruit Tart

Pastry Cream – Ideal for making fruit tarts or to top off any dessert with this vegan cream. We use this in our fruit boat dessert.

  • flour, 1/3 cup
  • non dairy milk, 1-1/3 cups, or whole milk [I like coconut milk]
  • maple syrup, 1/4 cup, or sugar 
  • salt, 1/4 tsp 
  • vanilla extract, 1/2 tsp 
  • rum, 2 tsp, or 1/2 tsp more vanilla

IMG_0150

  1. In a small pot add the flour and a 1/3 cup of milk and stir thoroughly. 
  2. Add the remaining ingredients and over medium heat bring to a simmer while continuously stirring until it thickens like loose taffy; 3-5 minutes.
  3. Pour into a bowl and cover with plastic wrap that actually touches the cream. Slice a few cuts in the plastic wrap to allow the steam to escape. Refrigerate until cool; about 30 minutes. 
  4. When ready to use whisk until creamy, add more milk, by the TBS., if needed to loosen up. 

 


 

Incarnato Sauce: This marmalade based sauce a flavor bomb! Marinate any variety of fruits and serve chilled.

Dessert: Bananas Incarnato
Bananas & Tangerine Incarnato with Creme Fraiche and Granola
  • orange marmalade, 1/2 cup 
  • orange juice, 1/2 cup 
  • rum, 2-1/2 TBS 
  • ginger root, 1 tsp, grated 
  • salt, 1/8 tsp 
  • champagne vinegar, 2 tsp [or white wine vinegar] 
  • dried cranberries, 1/4 cup, [or other dried fruit, minced] 

Combine in a bowl and then use to marinate fruit or simply spoon on as a topping.


 

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