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List Of Dessert Sauces ...
This is a list of dessert sauces. A dessert sauce is a sauce that serves to add flavor, moisture, texture and color to desserts. Dessert sauces may be cooked or uncooked. Dessert sauces * Butterscotch * Caramel sauce * Chancaca * Chocolate gravy * Chocolate syrup * Coulis * Cream * Crème anglaise * Custard * Fruit curd * Ganache * Hard sauce – includes brandy butter, rum butter and sherry butter * Hot fudge * Latik * Magic Shell * Rainbow sauce * Rumtopf * Slatko * Strawberry sauce * Wet walnuts See also * Ganache * List of desserts * List of sauces References {{Lists of prepared foods Sauces In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French word t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ganache
Ganache (; ) is a glaze, icing, sauce, or filling for pastries, made from chocolate and cream. Preparation Ganache is a chocolate preparation, normally made by heating equal parts by weight of cream and chopped chocolate, warming the cream first, then pouring it over the chocolate. The mixture is then typically left to rest for a short period (between 3 and 10 minutes generally, dependent on volume) before it is stirred or blended until smooth, with liqueurs or extracts added if desired. The resting period allows the hot cream to increase the temperature of the bowl and its contents. If one were to blend immediately this would introduce air reducing the temperature and preventing the chocolate from melting consistently. Butter is generally added to give the ganache a shiny appearance and smooth texture. Adding corn syrup also gives it a shiny color and is used to sweeten the ganache without the crystallization side effect that comes from other sugars. Depending on the kind of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Sauces
The following is a list of notable culinary and prepared sauces used in cooking and food service. General * * * * * * * * * * * * * * * * * * * * * * * * * * (salsa roja) * * * – a velouté sauce flavored with tomato * * – prepared using mushrooms and lemon * * * * * * * * * By type Brown sauces include: * * * * * * * * * * * Butter sauces * * * * Beurre noisette * * Emulsified sauces * * * * * * * * (w/ chilli) Fish sauces * * * * Green sauces * See Tomato sauces * * Hot sauces * Pepper sauces *Mustard sauces ** * Chile pepper-tinged sauces * s include: ** ** ** sauce ** sauce ** ** ** Meat-based sauces * * * * * * * * Pink sauces * See Pink sauce Sauces made of chopped fresh ingredients * * * * * * * * Latin American Salsa cruda of various kinds * * * * Sweet sauces * * * * * * * * * * * not liquid, but called a sauce nonetheless ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Desserts
A dessert is typically the sweet course that, after the entrée and main course, concludes a meal in the culture of many countries, particularly Western culture. The course usually consists of sweet foods, but may include other items. The word "dessert" originated from the French word ''desservir'' "to clear the table" and the negative of the Latin word ''servire''. There are a wide variety of desserts in western cultures, including cakes, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, and candies. Fruit is also commonly found in dessert courses because of its natural sweetness. Many different cultures have their own variations of similar desserts around the world, such as in Russia, where many breakfast foods such as blini, oladyi, and syrniki can be served with honey and jam to make them popular as desserts. By type Brand name desserts A * Angel Delight B * Bird's Custard * Bompas & Parr * Butter Braid C * Cherrybrook Kitchen * Chicoo * Cool Wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wet Walnuts
Wet walnuts or just walnut topping is a dessert topping made from walnuts and maple syrup. Sometimes simple syrup, corn syrup, sugar or brown rice syrup is used instead of (or in combination with) the maple syrup. Wet walnut topping is similar in some respects to pralines, except that the walnuts are always served in syrup, rather than as individual pieces. Some commercial preparations of premade wet walnuts exist. Wet walnuts are most commonly served with ice cream and as a sundae topping. They are often available as an ice cream topping at ice cream parlors in the United States. Wet walnuts (United Kingdom) also refers to fresh walnuts which have not been dried for keeping. They are also called green walnuts. Fresh (wet) walnuts have been stated to pair well with some hard cheeses such as pecorino and Parmesan. Some foods are prepared using wet walnuts as a primary ingredient, such as ''mhammara'' dip. See also * List of dessert sauces References External linksWet walnuts ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Strawberry Sauce
Strawberry sauce is a culinary sauce and coulis prepared using strawberries as the main ingredient. It is typically used as a dessert sauce, although it can also be used on savory dishes. Simple versions can be prepared using blended, macerated, or crushed strawberries and sugar, along with some cornstarch as a thickener. This simple mixture can be cooked to marry the ingredient flavors and to enable the cornstarch to thicken if used. Lemon juice is also sometimes used as an ingredient. Fresh or frozen strawberries can be used in its preparation. Strawberry syrup is a type of strawberry sauce. It is a mass-produced food product that is packed into plastic containers and bottles and provided to consumers, businesses, and food manufacturers. The syrup is used in the manufacturing of strawberry sodas. Uses Strawberry sauce is used as a dessert sauce on foods such as cheesecake, ice cream, sundaes, and cakes. See also * List of dessert sauces * List of sauces * List of strawberr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slatko
Slatko ( sr, / ; mk, слатко, slatko; bg, сладко, sladko; meaning "sweet") is a thin fruit preserve made of fruit or rose petals in Bulgarian, Macedonian, and Serbian cuisine. Almost any kind of fruit can be used, like wild strawberry, blueberry, plum and cherry. Slatko is used as a topping for ice cream and waffle shortcakes, and as a filling in pancakes. Traditions Traditionally, all guests in Bulgarian and Serbian homes are greeted with a spoonful of ''slatko/sladko'' and a cup of water as soon as seated. Particularly honoured guests are offered twice, although any guest can ask for another taste, to honour the housekeeper. For the second taste another spoon must be used. To ask for the third time, if not offered, is regarded as an improper behaviour, although usually granted. Alternatively, in the same manner, the guests may be offered honey (or asked to choose). Prior to the creation of Yugoslavia, the tradition of slatko was common and widespread only in t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rumtopf
Rumtopf ( da, Romkrukke), which literally means ''rum pot'', is an Austrian, German and Danish dessert of mixed fruit and alcohol traditionally eaten around Christmas. It is also made in northern Italy, especially in the valleys of Trentino, where it became traditional in Valsugana. A mixture of various kinds of fruit, high-strength rum (commonly Austrian Stroh) and sugar is filled into a large stoneware pot (the eponymous ''rum pot''). The pots themselves are often made specifically for the creation of rumtopf and can be quite elaborate in their decoration. The mixture is then matured for several months until the fruit is very soft and completely saturated with rum. Suitable fruit includes berries, cherries, plums and apricots. Not all fruits are appropriate for Rumtopf, and the overproof rum should be of only 100–110 proof (50–55% alcohol by volume), which is not commonly available at retail in all regions, but can be prepared by blending commercially available 151 or 160 p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rainbow Sauce
Rainbow sauce refers to several types of culinary sauces. The term also refers to a food presentation or preparation style in which several sauces are placed on a food dish or plate alongside one-another, and also a sauce preparation method in which several sauces are mixed together. Rainbow sauces Rainbow sauce is a dessert sauce prepared with pineapple, candied cherries, apricot, citron, pears, and pistachio nuts. The ingredients are chopped, combined and boiled in simple syrup to create a sauce. This sauce is typically served atop ice cream. The term also refers to sweet and sour sauce that may utilize many types of ingredients that are combined and heated to create a sauce. Myriad ingredients in its preparation can include green pepper, canned fruit cocktail, corn starch, vinegar, pineapple, pickled and sweet ginger, pickled cucumber, carrot, maraschino cherries, sugar, brown sugar, Worcestershire sauce, soy sauce, lemon juice, cranberry juice, vinegar, and others. This type of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Magic Shell
Magic Shell is a dessert product produced by Smucker’s in the US, originally created as Ice Magic by Cottees in Australia, and sold in the UK as Bird's Ice Magic. It is a syrup that quickly hardens into a crispy shell when poured onto a cold surface, which is the origin of the product's name. The syrup is primarily designed for use on ice cream. It comes in several flavours, including chocolate, caramel, chocolate fudge, cupcake, cherry, and smores in addition to two unique flavours—One with chocolate, caramel, and pecans, which the company calls "Turtle Delight", and a flavour based upon the candy bars Twix, Hersheys, and Reeses. Cherry flavored magic shell has been discontinued, as per Smuckers own website. History In Australia, where the product was first invented, it is made by Cottees; called Ice Magic, it is sold in chocolate, mint chocolate, honeycomb chocolate, and strawberry flavours. It is not to be stored in a refrigerator, as it may harden, and will not pour. If ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latik
''Latík'' () refers to two different coconut-based ingredients in Filipino cuisine. In the Visayan region it refers to a syrupy caramelized coconut cream (coconut caramel) used as a dessert sauce. In the northern Philippines, it refers to solid byproducts of coconut oil production (coconut curds), used as garnishing for a variety of desserts. Visayan ''Latik'' ''Latík'' in its original sense in the Visayan languages literally means 'syrup' (equivalent to ''arnibal'' in Hiligaynon). It can refer to any type of thick sweetened liquids including jam. In the most common usage, however, ''latik'' means a syrupy condiment derived from reducing coconut milk and sugar. It is used much in the same way as syrup, in dishes like ''kalamay'' and '' suman''. It is usually Anglicized as "coconut caramel." A commercial version of the Visayan ''latik'' is marketed internationally as coconut syrup, though it should not be confused with coconut sugar derived from coconut sap. Tagalog ''L ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hot Fudge
Fudge is a type of confection that is made by mixing sugar, butter and milk, heating it to the soft-ball stage at , and then beating the mixture while it cools so that it acquires a smooth, creamy consistency. In texture, this crystalline candy falls in between fondant icing and hard caramels. Fruits, nuts, chocolate, caramel, candies, sweets, and other flavors are sometimes added inside or on top. Fudge is often bought as a gift from a gift shop in tourist areas and attractions. History Fudge originated in the US during the late 19th century. The term fudge is said to have come in the 17th century from the interjection fadge, meaning “to fit together in a clumsy manner” and was originally used as a verb. Recipes were printed in many periodicals and advertisements during the 1880s. Its popularity was partly due to the decreasing cost of refined white sugar and partly due to the ability to make it at home without special equipment. Its inexpensive, unrefined qualit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
