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Last time around, I covered a list of five cocktails you can make while you sleep for foodies and non-foodies alike. This time, however, I will now cover dessert sauces which are just as easy to do. Usually when a beginner thinks of dessert sauces, they imagine a syrup with which they can layer their cakes or a dip for their pastries. This is because they believe that homemade sauces are complicated; even tantalizing.

That’s not only far from the truth, it demeans the simpler ones which can be just as rewarding as their more complicated iterations.

Most of these food are relatively easy as long as people are willing to follow a few simple rules to make them. Here atfive hours list of dessert sauces you can do in your sleep.

5. Ganache

It is one of the simplest dessert sauces for Chocolate lovers. When people usually talk about ganache, they don’t call it sauce. Some call it a frosting, which is true given that it is used for cakes and pastries in place of frosting. Others will call it a dessert because it can be served on its own or with fruit. This is because it has a very flexible formula, which means its consistency can be fine for frosting or thick for eating.

A basic ganache is made up of equal parts chocolate (preferably semi-sweet dark) and cream.

The more cream you add, the thinner it is and the less cream you add, the thicker it is. The Chocolate is melted in a water bath, then the cream is gradually added and mixed. However, other ingredients like butter and salt can be added in small amounts to improve its appearance and taste respectively.

4. Sweet whipped cream cream

Those who do not know whipped cream might think the name sounds glamorous and might think it’s a complicated term dessert sauce.

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However, while it may be the first, it is certainly not the last. In fact, it’s arguably the simplest dessert sauce on the list because it doesn’t require a lot of work. As ganache, there are only two ingredients required; one being whipping cream and the other being powdered sugar. So it’s just sweet cream.

Sure, whipped cream can also be flavored with food – usually with vanilla – and will require one or two additional ingredients.

It should also stay fresh, so it is imperative to prepare it in a cold bowl. It’s still a dessert sauce it does not necessarily need to be mastered. Here is a simple recipe with a dessert for the icing.

3. Fruit coulis

Lovers of tangy fruits like berries, oranges or lemons will love this next one. What separates fruit coulis of most dessert sauces– in addition to having fruit as a base – is that it acts as a preservative just like jams and jellies. Typically, this involves simmering fruit (chopped or mashed) with sugar until the mixture forms a syrup and is collected through a fine mesh sieve. A simple fruit coulis The formula consists of a 2: 1/2 ratio of fruit puree to sugar. In addition, small amounts of citrus juice, alcohol or spices can be added to enhance the taste.

2. Caramel sauce

People will most associate the word caramel with sugar because it is a well-known confectionery, a food made from large amounts of sugar. However, butterscotch can also be used as a flavoring in dessert sauces which brings us to the next this list. The Caramel sauce should be straightforward for many since its formula isn’t even a secret. Rather, it’s just a variation of caramel (cooked sugar).

There are three components that can be quickly combined at a low boil to form this thick sauce. It is heavy cream, sugar and butter in a 2: 2: 1/2 ratio. The result is a thick, soft, golden brown sauce it’s perfect for ice cream.

1. Hard sauce

Here is a thick, soft butter dessert sauce it doesn’t require cooking to do.

Similar to whipped cream, uhard sauce is served strictly cold. It’s made by creaming sugar (preferably confectionery sugar) and butter together for the base, then adding alcohol (brandy, sherry, whiskey, or rum) for flavor.

A typical hard sauce the base has a sugar / butter ratio of 2: 1. Alcohol is added sparingly (no more than an ounce per pint) so as not to make the sauce too strong. Its consistency betrays its definition of sauce as it is thick like butter and can even be molded for decoration. Still, it’s pretty easy dessert sauce do anyway.

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