Chapter 43

2. Chapter 43 Dessert Sauces and Frozen Desserts

3. Objective • Execute techniques to prepare common dessert sauces

4. Dessert Sauces • Contribute flavor and moisture to a particular dessert • Dessert sauces come in a wide variety of vibrant colors and improve the appearance of a dessert

5. Dessert Sauces • Chefs use these sauces to create exciting plated dessert presentations

6. Crème Anglaise • Considered a classic dessert sauce because of its pourable consistency

7. Crème Anglaise • Can be flavored by infusing flavors into the milk or adding other ingredients such as chocolate to the finished custard • Used as the base for many ice creams

8. Chocolate Sauce • There are different types of chocolate sauce–some are served hot and others are served cold • Two different methods can be used to prepare chocolate sauce

9. Technique: Preparing Chocolate SauceMethod One–Melted Chocolate and Hot Liquid • Melt chocolate in a baine marie. • Heat liquid to be added. The liquid may be water, sugar and water syrup, milk, cream, butter, or evaporated milk. • Stir the liquid into the melted chocolate until desired consistency is reached.

10. Technique: Preparing Chocolate SauceMethod Two–Hot Liquid and Chopped Chocolate • Bring the liquid (water, milk, or cream) to a boil. • Add chopped chocolate and remove from heat. • Stir until the chocolate has melted and the sauce is homogenous.

11. Chocolate Sauce • Method two is used to prepare a ganache (gah NAHSH), which is used in many pastry specialties • Adding ingredients such as vanilla extract, strong coffee, coconut, and chopped nuts changes the character of the finished sauce

12. Caramel Sauce • Caramel sauce begins with the preparation of caramel • Place sugar and water in a saucepan over medium heat • Cook, without stirring, until the water evaporates and the sugar turns light brown

13. Caramel Sauce • After the caramel is prepared, a liquid (usually cream) must be added to the caramel to thin it out

14. Caramel Sauce • Once the cream is added, stir the sauce to be sure the cream and caramel have dissolved • When adding liquid to the caramel, two precautions need to be followed • Place hand off to the side of the pan to avoid being burned • Add the liquid slowly to keep the sauce from boiling over

15. Fruit Sauces • Fruit sauces, also known as coulis, are most often a mixture of puréed fruit, simple syrup, and lemon juice if necessary

16. Fruit Sauces • The quality of the coulis depends on the quality of the fruit • Frozen fruit purées can be substituted for fresh fruit • Other flavors can be added to a coulis such as ginger, citrus, spirits, or a variety of spices

17. Objective • Explain the preparation of ice cream, sorbet, granité, sherbet, and other common frozen desserts

18. Frozen Desserts • Served at all levels of foodservice • Include ice cream, sorbet, sherbet, granité, and other miscellaneous frozen desserts

19. Ice Cream • Begins with a higher butterfat content crème anglaise • To increase the butterfat, cream replaces a portion of the milk in the crème anglaise

20. Ice Cream • The type of ice cream is defined by the amount of butterfat • Ice cream must be at least 10 percent butterfat • Ice creams with less than 10 percent butterfat must be labeled light, low fat, or reduced fat depending on the amount

21. Ice Cream • Ice cream must be continuously churned as it freezes to prevent the formation of large ice crystals • Constant mixing also creates overrun

22. Ice Cream • Once sufficiently frozen, ice cream must be removed from the ice-cream maker and placed in a sanitized, prechilled container • The ice cream is covered and stored at 9°F (–12.8°C)

23. Ice Cream • French ice creams are made with a rich crème anglaise, which contains eggs • Soft-serve ice cream is normal ice cream that is served at warmer temperatures and immediately after churning

24. Sorbet • Sorbets are frozen and stored in the same manner as ice cream

25. Sorbet • The amount of sugar in the sorbet determines the texture of the finished sorbet • The proportion of water, sugar, and puréed fruit depends on the acidity, ripeness, and natural sweetness of the fruit

26. Sorbet • Professional chefs often use densimeters when preparing sorbets because of the different sugar levels in fruit • The amount of sugar is measured using the brix (BRIHKS) or baumé (boh MAHY) scales

27. Granité and Sherbet • Two unique types of frozen desserts are the granité (grah nee TAY) and sherbet

28. Granité and Sherbet • To make a granité, a coulis is allowed to freeze in a shallow pan and manually stirred several times during the freezing • As a result, the granité develops noticeable ice crystals

29. Granité and Sherbet • Sherbet is a coulis-type mixture with the addition of a dairy product • Legally, it must contain 1 to 2 percent butterfat • It is churned in an ice-cream maker

30. Other Frozen Desserts • Baked Alaska • A piece of cake is topped with ice cream, coated in Italian meringue, and then frozen • When ordered, it is transferred to a very hot oven and baked just until the meringue starts to brown

31. Other Frozen Desserts • Banana Split • Three scoops of ice cream placed on top of a banana that has been split lengthwise • Topped with different toppings and generous amounts of whipped cream, chopped nuts, and cherries

32. Other Frozen Desserts • Bombes • A chilled mold is lined with a thin layer of ice cream and then filled with pâte à bombe (paht ah BOHM) • The bombe is then placed in the freezer until completely frozen

33. Other Frozen Desserts • Parfait (pahr FAHY) • Classically, they are made almost identically to a pâte à bombe and flavored with coffee • Unlike a bombe, they are molded without a lining of ice cream • Can also refer to layers of ice cream and other ingredients that are presented in a tall glass

34. Other Frozen Desserts • Peach Melba • Consists of a scoop of ice cream topped with a cold poached peach half • The dessert is finished with a coating of raspberry coulis

35. Other Frozen Desserts • Soufflé Glacé (soo FLAY glah SAY) • Starts with a mixture similar to the pâte à bombe, except egg yolks are replaced by egg whites • A paper collar is tied to the soufflé mold so it rises above the mold • The mold is filled until it reaches the top of the collar and the soufflé glacé is then frozen • The collar is removed just prior to serving

36. Other Frozen Desserts • Stuffed Fruit • Fruit sorbet is served in the shell of the fruit • To prepare stuffed fruit, simply fill the emptied fruit with sorbet and store in the freezer until needed

37. Other Frozen Desserts • Sundae • Consists of scoops of ice cream topped with various toppings, sprinkles, whipped cream, and a cherry served in a bowl

38. What is the purpose of dessert sauces? Provide moisture, increase flavor, and create beautiful plate presentations Review

39. Name the types of dessert sauces often used Crème anglaise Chocolate sauce Caramel sauce Fruit sauces (coulis) Review

40. What dessert sauce forms the basis of ice cream? Crème anglaise Review

41. What dessert sauce forms the basis of sorbet? Fruit coulis Review

42. What tool do chefs typically use to measure sugar content when making sorbet? Densimeters Review

43. How do granités and sherbets differ from sorbet? Granité: a coulis is frozen in a shallow pan and manually stirred multiple times during the freezing, developing noticeable ice crystals Sherbet: a coulis-type mixture with the addition of a dairy product that is churned in an ice-cream maker Review

44. What are some other common frozen desserts discussed in this chapter? Baked Alaska Banana split Bombe Parfait Peach melba Soufflé glacé Stuffed fruit Sundae Review