Dessert sauces
Creme Anglaise
- milk 1L
- 9 egg yolks
- 200 gm sugar
- 1 vanilla pod or a few drops of vanilla essence
Bring the milk to the boil in a saucepan with the vanilla bean. Place the rest of the ingredients in a mixing bowl and whisk together. Whisk the boiled milk into the egg mixture, then return the mixture to the pan on a medium heat. Stir gently but constantly with a wooden spoon until the mixture thickens and coats the back of the spoon. Remove the pan from the heat but keep stirring for a minute to let the mix cool a little and stop it cooking any more. Keep on the side of the stove to stay warm OR pour into another container and refrigerate. *NOTE: DO NOT allow the sauce to boil as it will curdle and will have to start again.
Chocolate sauce
- Dark Chocolate 200gm
- Cream 300ml
Break up the chocolate into small pieces. Put it in a saucepan with the cream. Heat on the stove top on a medium heat, stirring occasionally until all the chocolate is melted and the sauce is smooth. Remove from the heat and allow to cool.
This is great on icecream and with chocolate ganache cake. The sauce will keep in the fridge for over a month.
Raspberry compote
- Raspberries(fresh or frozen) 2 cups
- Sugar 1 cup
- Cinnamon stick 1
- Water ½ cup
Put the sugar, water and cinnamon in a saucepan. Bring to the boil, then reduce heat to a slow simmer. Cook the sugar syrup until it has reduced to a thick syrupy consistency. Add the raspberries and remove pan from the heat. Carefully stir in the berries so they are fully coated with the syrup. Allow the compote to cool, then place in the refrigerator until required.
*Raspberry compote goes well with anything chocolate and is great with creme brulee
Brandy butter
Brandy butter is served with Christmas pudding or plum pudding.
- Unsalted butter 4oz
- Caster sugar 4oz
- Ground almonds 3oz
- Brandy 1 small wine glass
Mix the sugar and butter together and beat until light and pale. Mix in the ground almonds and the brandy. Refrigerate until ready to serve.