Dessert sauces. Sweet sauces - the best recipes
“A delicious dish should be beautiful,
and a beautiful dish should be delicious.”
A. Guyot.
What can make our dishes not only more beautiful, but also tastier many times over? Without a doubt, sauces! Thousands of recipes for all kinds of sauces have already been invented, prepared and eaten, as they say, before us. Some of the ones we tried became favorites, others could not enter our diet. But be that as it may, a sufficient amount of delicious spicy and hot sauces often complement and decorate our fish, meat and vegetable dishes. But what about desserts? After all, they also deserve to shade and emphasize their taste. This is where sweet sauces come to the aid of housewives, which are not only the most important addition to pastries, desserts and cereals, but also bring their own “zest” to them, which enriches and enhances the taste of ready-made dishes. In some cases, sweet sauces are simply necessary to add the missing sweetness or sourness to the product.
In the culinary world, there is an incredible variety and quantity of sweet sauces: fruit and berry, milk, vanilla, cream, chocolate, egg, coffee ... Any fresh or dried fruits and berries are used for their preparation, and honey, chocolate are used as spices and flavoring additives , vanilla sugar, citrus zest, nutmeg, cinnamon, potato or corn starch, and various spirits for spicing. Of the liquid ingredients, fruit and berry juices, syrups, sour cream, eggs and cream, coffee and cocoa are used. How to serve the sauce (cold or hot) depends only on the type of main dish. But which of the sweet sauces to cook, and for which dishes - is a matter of taste for the hostess herself, who, undoubtedly, subtly feels each of her cooked culinary masterpieces. We can only help a little with advice.
For example, chocolate-based sauces are delicious and look beautiful on pastries or ice cream. In addition, they also give the dessert a charming chocolate flavor. Sweet sauces are good cold and hot and are served both in a separate dish and in a duet with the main course: casseroles, puddings, pancakes, pancakes or cereal meatballs. Sweet fruit sauces, which are prepared from fresh apples, apricots, peaches, can also be seasoned with fruit salads. Sweet sauces are often used as healthy and tasty desserts in their own right.
. On the advice of experienced chefs, when preparing sweet sauces, it is necessary to use a small saucepan with a thick bottom and an enamel coating so that the process of food oxidation does not occur during the cooking of the sauce.
When preparing sauces based on fruits or berries, the juice must first be mixed with butter and sugar, and this is best done over low heat so that the mixture does not stick to the bottom.
If the recipe calls for the inclusion of eggs or proteins, they must first be beaten well.
Wine, cognac or liquor is poured in at the very last stage and the sauce is heated again so that the alcohol evaporates.
If possible, use corn starch instead of potato starch. Some aesthetes believe that potato starch can spoil the taste and aroma of the finished sauce.
The Culinary Eden site offers you only a small fraction of the delicious splendor from the world of sweet sauces. But even this will be enough to appreciate and love sweet sauces.
Ingredients:
200 g strawberries
4 tbsp Sahara,
1 tbsp starch,
a little cinnamon and lemon zest.
Cooking:
Combine strawberries with sugar and stir. Put in a saucepan, warm, carefully add starch, cinnamon and lemon zest. Stir again. Cool down. Put the sauce in a bowl, garnish with mint leaves and serve with the pie.
Ingredients:
250 g pitted cherries,
½ stack Sahara,
120 ml of water
½ tsp ground cinnamon.
Cooking:
Pour sugar into a small saucepan, add water and place over medium heat. Stir until sugar dissolves. Bring to a boil and simmer until mixture is reduced by half. Then add cherries, cinnamon and cook for another 2 minutes. Remove from heat, cool and pour this sauce over cakes or ice cream.
Ingredients:
200 ml milk
1 sachet of vanilla powder
2 yolks,
60 g sugar.
Cooking:
Boil milk with vanilla, stir the yolks with a fork and add sugar to them (it should dissolve and the yolks turn white). Remove from fire. Pour this mixture with milk and keep stirring. Then put the resulting mass on a slow fire. Stir well so the sauce doesn't curdle and stick to the bottom. Don't boil! When the sauce stops dripping off the spoon, it's ready. Remove from fire and cool.
Cream sauce
Ingredients:
2 stack cream,
½ stack Sahara,
5 yolks,
1 tbsp starch,
vanillin - on the tip of a knife.
Cooking:
Boil the cream with sugar, add the yolks mashed with starch to them. Whisking continuously, add vanilla. Heat the mass, but do not bring to a boil. Remove from heat, cool and serve with pies and puddings.
Ingredients:
300 ml heavy cream
50 g butter,
100 g of powdered sugar.
Cooking:
Melt the butter in a saucepan, add the icing sugar and heat until golden brown. Then add the cream and continue to heat, stirring, until smooth.
milk sauce
Ingredients:
2 stack milk,
1 tbsp wheat flour
1 yolk,
1 tbsp Sahara,
⅓ tsp vanillin.
Cooking:
Rub the yolk with sugar and flour, dilute with half the milk, boil the rest of the milk, add the prepared mixture, vanillin and, stirring, warm up. The consistency of the sauce should be no thicker than cream.
Vanilla sauce with coffee
Ingredients:
200 g milk
250 g vanilla ice cream
5 yolks,
3 tbsp Sahara,
1 sachet of vanilla
1 tsp instant coffee.
Cooking:
Pour vanilla into milk and let it boil. Beat the yolks with sugar until white in a water bath. Add milk with vanilla to the egg cream, while continuing to beat. Cool down. Add ice cream, coffee powder and beat well. Sprinkle with powdered sugar when serving.
Ingredients:
1 liter of milk
3 tbsp Sahara,
1 tbsp flour,
2 tbsp cocoa,
1 yolk.
Cooking:
Boil milk. Pound cocoa with sugar, flour and yolk, dilute the mass with milk, introducing it in parts. Stirring, heat the sauce until it thickens.
Sauce with red wine and nuts
Ingredients:
1.5 stack. red wine,
1.5 stack. water,
3-4 tbsp Sahara,
2 tsp starch,
3-4 tbsp chopped walnuts,
citric acid - on the tip of a knife.
Cooking:
Mix wine with water, add sugar, bring to a boil. Then, while stirring, pour in the filtered potato starch diluted in cold boiled water and quickly bring the mixture to a boil. Add citric acid, chopped and roasted walnuts and mix well.
Wine egg sauce
Ingredients:
2 stack white table wine,
1 lemon
5 eggs
5 yolks,
300 g sugar.
Cooking:
Thoroughly mix eggs and egg yolks with sugar, wine and thinly cut zest from a lemon and, whisking continuously, boil over low heat. When the sauce doubles in volume (turns into a fluffy foam), remove the zest from the sauce. Serve this sauce immediately with puddings or charlottes, otherwise the foam will fall off after 15 minutes, and the sauce will become liquid, although the taste will not suffer from this at all.
Ingredients:
100 g marmalade,
2 stack water,
lemon or orange zest - to taste.
Cooking:
Mash the marmalade well, add warm boiled water, grated lemon or orange zest and mix thoroughly until a homogeneous mass is obtained.
Sauce with white wine and raisins
Ingredients:
½ stack seedless raisins,
1 stack water,
1 tbsp starch,
50 ml liqueur
juice of half a lemon.
Cooking:
Sort the raisins, rinse them, fill with water and boil a little. Add lemon juice, starch diluted with water and liqueur. While stirring, bring the mass to a boil.
Serve with casseroles, puddings and pies.
Sweet sauce with rum
Ingredients:
2 stack fat cream,
3 yolks,
½ stack Sahara,
1 tsp starch,
10 ml of rum.
Cooking:
Rub raw yolks with sugar until white. Add starch diluted in a little water. Pour the cream into the mixture, while stirring. Continuing to stir, heat over low heat. Then add rum. This sauce is ideal for pancakes and casseroles.
Wine and berry sauce
Ingredients:
1 stack any berries (raspberries, blackberries, strawberries),
1 stack Sahara,
1 stack red wine,
½ tsp cinnamon.
Cooking:
Rub the berries through a sieve. Add sugar to wine and heat until sugar is completely dissolved. Then add berries, cinnamon and boil the resulting mass. Serve this sweet, aromatic sauce with cheesecakes and pancakes.
Ingredients:
170 g dark chocolate,
115 ml of water
30 g butter,
6 tbsp cream,
½ tsp vanilla essence.
Cooking:
Heat water in a small saucepan, add sugar and stir until the sugar is completely dissolved. Break the chocolate into very small pieces, chop the butter, put in a saucepan and heat until completely dissolved. Then remove from heat and, continuing to stir, add cream and vanilla, stirring until smooth.
Orange sauce with liqueur
Ingredients:
150 ml of water
2 oranges
50 g brown sugar
1 tbsp starch,
1 glass of orange liqueur.
Cooking:
Cut the orange peel into thin strips, squeeze the juice from the peeled orange, add sugar, water, add peel strips and boil for 5 minutes. Then strain, add starch, bring to a boil again and pour in the liquor. Peel another orange, divide into slices, finely chop and add to the sauce.
Raspberry and rhubarb sauce
Ingredients:
250 g fresh raspberries,
450 g rhubarb stalks
170 g fine sugar
200 ml of water
½ vanilla pod
4 strips of thinly sliced orange zest.
Cooking:
Pour water into a saucepan, put orange zest, sugar and vanilla in it. Put on a slow fire and dissolve the sugar, stirring to form a thick syrup. Add half of the rhubarb, previously cut into small pieces, and cook for 4 minutes until it becomes soft, then remove it with a slotted spoon and do the same with the remaining half. When all the rhubarb is cooked, boil the sauce to thicken it. Remove the zest and vanilla from the sauce, return the rhubarb and heat slowly. Add the raspberries and once hot, remove the finished sauce from the heat, cool slightly and serve.
Ingredients:
100 g plum jam,
500 g of water
50 g sugar
¼ lemon
10 g starch,
a pinch of ground cinnamon.
Cooking:
Boil water with lemon zest, add sugar, plum jam, cinnamon and boil well. Dissolve corn starch in cold water and stir into boiling sauce.
fruit sauce
Ingredients:
2 oranges
1 lemon
1 stack cream,
1 egg
1 tsp corn starch,
1.5 tbsp Sahara.
Cooking:
Peel oranges and lemons. Grate the zest, and squeeze the juice from the fruit. Beat the egg with sugar until white, combine with the zest, then add the cream mixed with starch and cook, stirring. When the sauce thickens and almost reaches a boil, remove it from the heat and, whisking continuously, add the orange and lemon juice. This sauce is served with sweet cereals, puddings, grandmothers.
Rosehip sauce
Ingredients:
4 tbsp marmalade or rosehip jam,
1 stack dry red wine
juice of half a lemon
2 tbsp starch,
2 tbsp water,
20g Philadelphia soft cream cheese
sugar - to taste.
Cooking:
Dilute starch in cold water and gradually add lemon juice, dry red wine and rosehip marmalade (or jam). Pour everything into a saucepan and let it boil, then add sugar to taste and stir in the cream cheese. This sauce should be served warm.
Ingredients:
400 g antonovka,
1 g citric acid,
30 g starch,
cloves, cinnamon - to taste.
Cooking:
Peel the apples, remove the core. Boil the peel separately and pour medium-sized chopped apples with this broth. Add citric acid, cloves, cinnamon and cook until tender. Wipe the finished mixture through a sieve and put it back on a slow fire. Gradually add starch diluted in water, bring to a boil and remove from heat. Serve the sauce with sweet pastries or cereal puddings. In the same way, by slightly varying the amount of sugar and acid, you can make a sweet sauce from pears, apricots and peaches.
Of course, for serving ice cream, pancakes and casseroles, it is quite possible to use ordinary berry syrup from jam prepared for the winter. But if you are not too lazy and dream up, you can cook such delicious sweet sauces that the usual desserts will become gourmet dishes for the whole family, which will have one more reason to say: “Our mother is just a magician!”
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Incredibly delicious spicy and spicy sauces complement and decorate meat and vegetable dishes. And sweet sauces are the most important addition to desserts and sweets. Such sauces are not served so often, mainly when you need to add a “zest” to enrich and enhance the taste of any food. Sweet sauces are very diverse: fruit and berry, milk, vanilla, cream, chocolate, egg, coffee.
They are prepared from various fruits and berries, vanillin, potato starch, chocolate, butter, honey and spices. Of the liquid ingredients, fruit and berry juices, wine, syrups, sour cream, eggs and cream, coffee and cocoa are used. By temperature, they are divided into hot and cold. Sweet sauce can be served at the table in a gravy boat, or pour over the dish when serving. They are good both cold and hot. Cool them, stirring with a spatula so that a film does not form.
Sweet sauce - food preparation
To prepare sweet sauces based on berries or fruit juices, they must be mixed with butter and sugar. It is best to mix the ingredients over low heat. Make sure the mixture does not stick to the bottom. If the recipe calls for the inclusion of eggs or proteins, they should be beaten well. Wine is poured in at the very last stage and heated again.
Sweet sauce - the best recipes
Recipe 1: Sweet Berry Sauce with Wine
Puree with additives - wine and sugar can be prepared from any ripe berries - raspberries, currants, strawberries, blackberries, blueberries, blueberries, etc.
Ingredients: Sugar (180-200 grams), berries (7 cups), white or red wine (50 grams), water ¼ cup.
Cooking method
Sort and rinse the berries, rub them through a sieve until you get a berry puree. Water is poured into the pan, pour sugar and bring the mixture to a boil over low heat. Stir constantly so that the mixture does not stick to the bottom. We introduce wine and ready-made berry puree into the hot syrup. Bring to a boil, stirring constantly.
Recipe 2: Sweet Vanilla Sauce
If you decide to make an apple strudel or other pie, a milk-based vanilla sauce will be a great addition to it. Pancakes with cottage cheese or any sweet filling for it are also “nothing”.
Ingredients: milk (200 ml.), vanilla (half a pod, or vanilla powder 1 sachet), yolks (2 pcs.), sugar (60 grams).
Cooking method
Boil milk with vanilla. Stir the yolks with a fork, add sugar. It should completely dissolve, and the yolks should turn white. Pour in the milk and continue stirring vigorously. Pour into a saucepan or ladle, put on fire. Stir well so that the sauce does not stick to the bottom and does not curl. The sauce is ready when it stops dripping off the spoon. You cannot boil it. It can be stored in the refrigerator for several days.
Recipe 3: Sweet Chocolate Sauce
For many of us, chocolate is only a dessert. However, it can also be a wonderful spice, especially dark, with many flavors and smells. It is often added to various dishes (for hare, duck, venison). Cocoa is used as an emulsifier and thickener in sauces and creams. Delicate thick and fragrant chocolate sauce is served with ice cream and sweet casseroles. Of course, let's cook it, you understand that this is not just melted chocolate, but something much more.
Ingredients: dark chocolate (170 grams), water (115 ml), butter (30 grams), cream (6 tablespoons), vanilla essence (half a teaspoon).
Cooking method
To make dark chocolate sauce, heat water in a small saucepan and add sugar. Stir constantly until the sugar dissolves. We break the chocolate into the smallest pieces, also chop the butter, send everything into a saucepan until dissolved. Remove from heat and continue stirring, add cream and vanilla, stir until smooth. Drizzle the dish with warm sauce, or serve separately in a gravy boat.
Recipe 4: Sweet Fruit Sauce (Apple)
In the same way, you can prepare a sweet dessert sauce from pears, plums, apricots, plums, just vary the amount of sugar and acid a little.
Ingredients: apples (Antonovka, 400 grams), citric acid (1 gram, or juice of one lemon), potato starch (30 grams), cloves, cinnamon.
Cooking method
We clean the peel from apples. We remove the core. Sometimes the skin from apples is not removed, but finely rubbed on a grater. Boil the peel separately and pour apples with broth. Add lemon juice or acid, cloves, cinnamon and cook until tender in this bowl. Cook until done. Rub the finished mixture through a sieve and put on a small fire. Gradually introduce starch diluted in cold water. Bring to a boil again. This sauce is served with sweet pastries or cereal puddings.
Examples of dishes with sweet sauce
Recipe 1: Beef with Sweet Chili Sauce
We choose bitter pepper for this dish, and the sauce is sweet. Beef in sweet sauce is very tasty and tender. Of course, we are not used to eating such dishes every day, but it is very interesting to arrange an original dinner for ourselves.
Ingredients: beef (800 grams, fillet), onion (2 pcs.), vegetable oil (2 tablespoons), salt, carrots (4 pcs.), small eggplants (2 pcs.), zucchini (2 small ones), vegetable oil .
Sauce: 10 large red chili peppers, 0.5 cup white wine vinegar, 1 cup sugar, 0.5 tsp salt, salt.
We're preparing the sauce. Wash the peppers and cut in half. Remove the seeds, peel the garlic. We cut everything randomly. Add a quarter cup of water, grind in a blender into a homogeneous mass.
Put the mass in a saucepan with a thick bottom, add sugar, mass, vinegar, salt. Place over medium heat, bring to a boil and stir. Transfer to a sterilized jar and refrigerate. This sauce can be used for several days. Wash and dry the beef, peel and cut the onion into thin rings. Rub the meat with salt and brush with oil. Put the onion in the form and spread the meat on top. Bake for 20 minutes in the microwave at 100% power or in the oven at 200 degrees. Then we take out the meat, grease it in the sauce, return to bake. Serve with sweet pepper sauce.
Recipe 2: Rice Pudding with Orange Syrup
It is difficult to imagine a person who does not like oranges. Orange syrup can turn a neutral or even tasteless dish into an appetizing dessert.
Ingredients: orange juice (from 5 pieces), honey (3 tablespoons), thyme, strawberries (10 pieces), ground black pepper, milk (700 ml), rice (0.5 cup), sugar (1 tablespoon).
Cooking method
Pour orange syrup into a saucepan. Add honey, thyme, bring to a boil and evaporate to make a syrup. Cut strawberries into small pieces, season with pepper and put in the refrigerator. Rice for dessert is needed so that it boils well. Heat the milk and sugar in a saucepan and add the rice. Boil until thick porridge, about 15 minutes. Ready pudding is placed at the bottom of the glass goblet, orange syrup is carefully poured in. Decorate with strawberries.
Sweet sauces open up great opportunities for feeding capricious kids. Many of them cannot stand porridge or even milk. What to do in this case. If the child needs to be fed, and he flatly refuses to drink milk? Sweet milk sauce comes to the rescue. Make a pudding or viscous thick porridge for the kids and pour milk sauce over it.
Boil sugar with a few drops of lemon juice in a pan, pour into molds or small glasses. Milk is whipped with vanilla and eggs, and placed in a hot bath. Milk, sugar for caramel and eggs turn into a delicious pudding sauce. Before putting it on a plate, put the cups upside down in hot water for a minute, and the caramel is beautifully laid out from the cup. Very pretty and amazingly delicious!
SWEET SAUCES
Sauces are prepared and served not only for meat and fish dishes, but are widely used and special sauces that are served with biscuits, pies and pies. Fruit salads can be seasoned with sweet sauces. Such sauces are made on the basis of fruits, berries and chocolate. Fruit sweet sauces are prepared from fresh apples, apricots, peaches. In such sauces, all the valuable nutrients of berries and fruits are preserved. Sweet sauces, like regular sauces, cause appetite and add extra flavor to the dish. Sometimes such a sauce is simply necessary, it adds sweetness to the product or sourness if the biscuit is too sweet.
Chocolate-based sauces look very elegant on the product and give it a pleasant taste. Fruit sauces are sometimes used in their natural form as healthy and tasty desserts. But they are also good in combination with cereals, cottage cheese casseroles, pancakes and pancakes. If you set a sweet table with tea or low alcohol, biscuit sauces will be a chic addition. In the preparation of sauces for casseroles and cheesecakes, wines and cognacs, spices are used. To spice up a meal. The sauce will never spoil the taste of the dish, but only emphasize its pleasant taste. On the advice of professional chefs, a small saucepan with a thick bottom and an enamel coating is used to prepare sauces so that the oxidation process does not occur when preparing sauces with fruits (). Try making sweet sauces according to recipes:
- Berry sauce. Combine 200 g of strawberries with 4 tablespoons of sugar. Stir, put in a saucepan, warm, add carefully 1 tablespoon of starch, a little cinnamon and grated lemon zest. Cool down. Transfer the sauce to a bowl, garnish with mint leaves and serve with the pie.
- Chocolate sauce. Mix 0.5 cup sugar with 5 tbsp. spoons of water. Heat until sugar melts. Gradually add 2 chocolate bars to the syrup, then 2 tbsp. tablespoons of butter and pour in 30 ml of skate. Very tasty with apple charlotte and ice cream.
- Sauce for the pie. Melt 1 bar of dark chocolate, 150 ml of heavy cream and add 50 g of butter. Heat until completely dissolved. Put in a bowl and serve with any pie with a sweet filling or just with a biscuit. Serve as a drink.
- Cream sauce. Boil 2 cups of cream with 0.5 cups of sugar, add 5 raw yolks mashed with 1 tbsp. a spoonful of potato starch. Whisking constantly, add vanilla at the tip of a knife. Heat through without boiling. Serve with puddings and pies.
- Sauce with rum. Raw yolks (3 pieces) grind white with 0.5 cups of sugar or powder. Add diluted starch (1 teaspoon). Pour 2 cups of heavy cream into the resulting mixture, stirring continuously in a stream. Warm over low heat while stirring. Add 10 ml of rum. Serve with casseroles and pancakes.
- Wine and berry sauce. You can take any bright berries (raspberries, strawberries, blackberries). Sort one glass of berries, wash, rub through a sieve, heat 1 glass of sugar with 1 glass of red wine until the sugar dissolves. Add berries and 0.5 teaspoon of cinnamon, boil. Serve with cheesecakes and pancakes.
- Vanilla sauce. Take: 1.5 cups of cream, 2 raw yolks, 0.5 cups of powdered sugar, 1 teaspoon of flour, a little vanilla. Grind the yolks with powdered sugar and flour, while stirring, pour in a stream of cream, put on a slow fire and bring to a boil. Add vanillin. Serve with cheesecakes and casseroles.
- Sauce with raisins. Take: 0.5 cups of pitted white raisins, 1 cup of water, juice of 0.5 lemons, 1 tbsp. a spoonful of potato starch, 50 ml of liquor. Sort the raisins, rinse with cold water, add water and boil a little. Add lemon juice, liqueur, starch diluted with water. Bring to a boil while stirring. Serve with puddings, pies and casseroles.
- Bechamel sauce. Take: 150 g softened butter, ¼ cup flour, 2/3 cup powdered sugar, 2 cups 30% cream, 1 teaspoon cinnamon. Grind butter with flour and sugar, dilute with cream, boil, stirring thoroughly, remove from heat and add cinnamon. Serve with sweet dishes and tea.
- Sauce with wine. Raw eggs (3 pcs.), Stir thoroughly with yolks (3 pcs.), Add sugar (1 tbsp.) And beat. Add zest (whole) and 1 cup white wine. Put in a water bath and stir until thickened. Remove the lemon zest, add 30 ml of rum. Serve with sweet desserts.
Who doesn't love sweets? Such a person is hard to find, no, no, but you want something juicy, fragrant, cold or sweet treats bursting with heat. Ice cream, cakes, crumpets, cookies, cheesecakes, etc. - there are a huge number of great desserts. Most of them are served in restaurants garnished with fragrant sweet sauces. And what is worse than homemade delicacies, why not please your loved ones with an original sauce made from fresh fruits, nuts or honey to your favorite pancakes or homemade cookies. We invite you to cook your own the most delicious sweet sauces from our collection.
Caramel sauce "Kajeta"
This sweet sauce is very popular in Mexico (also called Cajeta), it tastes like our boiled condensed milk, but in reality, there are differences: it is not so sweet and has a delicate taste of milk caramel. This gravy is ideal for all homemade desserts, including golden pancakes, fragrant waffles. In addition, with a little digestion of this sauce, you can get the perfect cream for a cake or baked nuts.
We will need:
- Milk with a fat content of 3.5% - 2 cups;
- Sugar - 1/3 cup;
- Vanilla sugar - 1 sachet;
- Soda - 4 g (1/5 tablespoon);
- Cinnamon - 1 stick;
- Salt - 1 pinch.
Cooking:
- For cooking, we need a saucepan with a thick bottom, a wooden spatula and a little patience. Pour milk into a saucepan, put on medium heat until the milk is heated, add sugar, salt, cinnamon and vanillin, stirring continuously (in order for the sugar not to burn, we will have to stir all the time);
- Heat to a boil, and when the milk starts to “run away”, remove from heat and add soda. The liquid will again increase in volume, but then settle. Then we put on a weak light, continuing to stir with a wooden spatula;
- So we cook our future sauce for 20 minutes, after which we remove the cinnamon from the pan. She gave all her taste and aroma to the sauce, so no more is needed. The sauce itself gradually thickens and acquires a golden hue;
- We continue to cook, stirring, for another 40 minutes;
- After the specified time, remove the sauce from the heat, set to cool. Our milk has thickened, has acquired the color of boiled condensed milk. The resulting gravy can be safely eaten immediately, and can also be poured into jars to put in the refrigerator. Such delicious sauces can be stored for a week (if they lie down, of course).
Bon appetit!
Tip: It is better to take milk for this recipe at home, rather than purchased - it has a higher fat content. You can also replace cow's milk with goat's if you like this healthy and valuable product.
Vanilla pancake sauce
This delicious sauce is great for pancakes, pancakes, and other hot homemade baked goods.
We will need:
- Cream - 250 ml;
- Milk - 1 glass;
- Sugar - 1 cup;
- Vanilla sugar - 1 sachet;
- Starch - 2 tablespoons;
- Egg - 4 pieces;
- Salt - 1 pinch.
Cooking:
- To prepare the sauce, we need the freshest eggs. We break them, carefully separate the yolks from the proteins;
- Mix the yolks with sugar, beat them until a homogeneous mass is obtained, add starch, vanillin, salt. Continue beating until white.
- Pour the cream into the resulting mixture, mix everything again;
- Pour milk into a saucepan, put on medium heat, heat. As soon as it starts to boil, increase in volume - quickly remove from heat;
- Pour the hot milk in a thin stream into the creamy yolk mixture, stirring constantly. We will get a thick sauce of golden cream color, let it cool. Ready! Hot pancakes with such a tender and sweet gravy scatter with a bang.
Strawberry custard sauce
Do you have frozen strawberries at home, but you still can’t decide what to cook from it? Then this recipe is waiting for you! Delicious berry sauces are perfect for cheesecakes, tiramisu and other airy desserts. In addition, they can be used with any homemade cakes (pancakes, pancakes, cookies) or instead of jam with tea. However, such additives to desserts are not stored for too long even in the refrigerator due to the fact that the berries quickly wither in milk.
We will need:
- Any milk - 1 glass;
- Sugar - a third of a glass;
- Frozen strawberries (you can use fresh if the season) - 1.5 cups (300 g);
- Butter - 60 g;
- Egg - 1 piece;
- Flour - 1 tablespoon;
- Salt - 1 pinch.
Cooking:
- Defrost frozen strawberries, wash, remove the stalks. Let dry and throw into the blender bowl entirely. Then we grind it into a delicate airy slurry, which we then pass through a sieve to remove the seeds;
- Break the egg into a saucepan, add sugar, flour, beat with a whisk until smooth;
- Pour milk into the sugar-egg mixture, mix, put on medium heat. Cook, stirring constantly with a wooden spatula, until thick (this will take about 5-10 minutes). We get a gentle custard;
- Remove the mass from the fire, let it cool to room temperature.
- In the cooled cream, add softened butter, strawberry puree, and then mix well. Sweet strawberry sauce is ready!
Berry honey
A very simple recipe, but how children love it - you can’t drag it by the ears! You can use any berries in it - strawberries, raspberries, blackberries, gooseberries, Michurin currants, and when it's not in season - cook from frozen ones. Sweet sauce is obtained with sourness, not cloying, goes well with cheesecakes, pancakes and other homemade pastries.
We will need:
- Any berries - 1 cup (200 g);
- Honey - 3/4 cup (250 g);
- Lemon zest (to taste)
- Water - 50 - 100 g.
Cooking:
- We sort out our favorite fresh berries from forest debris, leaves and twigs. Then we wash, remove the stalks. If the berries are frozen, they can be cooked immediately according to the recipe without defrosting;
- We fall asleep all in one pan, adding water. The more liquid (50-100 g) we pour in, the more liquid the syrup will turn out.
- Put the saucepan over medium heat, bring to a boil;
- As soon as it boils, reduce the heat to the very minimum, on which we cook for 5 minutes;
- After this time, add honey, lemon zest, stirring constantly, bring to a boil again. It just starts to boil - immediately quickly remove from heat, and then set to cool;
- Grind the cooled sweet sauce with a blender, and then pass it through a sieve to remove grains and skins. Sweet sauce for your favorite homemade cakes is ready!
Sauce for fruit salad with tangerines and almonds
In addition to baking, there are many different desserts - ice cream, as well as fruit salads. Most of them are dressed with yogurt or whipped cream, but you can add a little originality to your favorite products and prepare an unusual sweet dressing. This sauce is based on sweet tangerines, pine nuts, almonds and tender cream. It is great not only for fruit desserts, but also for mixed salads, where such different products as cheese and pineapples, oranges and Korean carrots, etc. are combined in one dish, as well as ice cream. If you are against this method of cooking - do not rush to refuse without trying. Perhaps this dressing recipe will become one of your favorites.
We will need:
- Sweet tangerines - 3 fruits;
- Chicken yolk - 1 pc.;
- Pine nuts - 1/3 cup;
- Corn oil (can be olive oil) - 2 tbsp;
- Cream 35% fat - 150 ml;
- Sugar - 4 tablespoons;
- Almonds - 30 grams;
- Salt - to your taste.
Cooking:
- Peel the tangerines, carefully remove the white layers between the slices. Cut them as small as possible. You can also lightly chop them with a blender (into uneven pieces, not a homogeneous mass);
- Chop the almonds with a knife into not very small pieces or grind them in a mortar (you can also use a blender or coffee grinder);
- The cream must be cooled in advance, and then whipped with a pinch of salt. When they become thick enough, add a little sugar and beat until firm;
- We collect our sauce. Pour corn oil into chopped tangerines, add raw yolk from one chicken egg, as well as thick whipped cream. Pour crushed almonds with pine nuts here. Beat a little with a whisk or mixer. An original, fragrant and juicy dressing for sweet salads and ice cream is ready!
Chocolate sauce "Like Nutella"
This easy-to-make sauce is really very similar to the chocolate spread of the same name with one slight difference - inexpensive ingredients can make a large amount of delicious gravy, while a small jar of the original in the store is very expensive. Since chocolate sweet sauces are made from natural milk, their shelf life is relatively short - about 3-4 days in the refrigerator.
We will need:
- Milk -3 cups;
- Sugar (sand) - 1.5 cups;
- Flour - 4 tbsp. without a slide;
- Natural sugar-free cocoa - 4 tablespoons;
- Butter - 60 grams;
- Peeled walnuts - 60 grams.
Cooking:
- To begin with, mix the bulk ingredients - mix cocoa and sugar well, add flour to the same. This is done so that the volatile ingredients mix easily with the liquid;
- We heat the milk in a saucepan, add a sweet mixture of flour, sugar and cocoa there, mix;
- We put the pan in a water bath, cook until the sauce begins to thicken. We often interfere, as it quickly burns to the bottom;
- When the gravy thickens to the desired consistency, send it to cool;
- We chop the walnut smaller, add to the sauce;
- When the mass has cooled to a warm state, add soft butter, and then knead everything with a spoon. Sweet sauce is ready!
Berry sauce is universal. It has a rather strong taste and therefore is able to transform any dessert. Berry sauce will complement cheesecakes, dumplings, pancakes and morning oatmeal, as well as creamy cheesecake, poppy seed muffin and chocolate brownie. The sauce has a fluid consistency, but at the same time a rather thick consistency - thanks to a small amount of starch in the composition, as well as butter, which makes the sauce look like a curd. At the same time, butter gives the taste of berry sauce a delicate softness.
You can prepare the sauce from any berries according to the same recipe. So, you can cook a mono-version, using separately raspberries, strawberries, currants, blueberries. Or - cook assorted sauce. This version of the sauce will help you out if there are a few different berries left in the refrigerator, which are just asking for some kind of dish.
Cooking time: 10 minutes / Yield: about 350 grams
Ingredients
- black currant 90 g
- red currant 90 g
- raspberries 70-80 g
- sugar 60 g
- water 50 g
- butter 30 g
- starch 1 teaspoon
How to make berry sauce
Since this berry mix has a sour taste, it will be perfectly balanced with sugar. If you are preparing a sauce, say, from strawberries, in which there is usually not enough acidity, then take lemon juice instead of water.
Wash the berries, sort and mix.
Thoroughly punch them with a blender.
Then rub the resulting mass through a fine sieve to get rid of the seeds and peel.
Add water and starch to the berry puree. Mix so that there are no lumps.
Send the puree to a small saucepan, add sugar to the sauce.
While stirring, bring the sauce to a boil over the heat. The berry sauce should thicken.
Remove sauce from heat and add butter to it. Stir the mass until it becomes completely homogeneous.
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