Chef Gail Sokol Demonstrates Three Dessert Sauces You CAN'T Live Without! скачать в хорошем качестве

Chef Gail Sokol Demonstrates Three Dessert Sauces You CAN'T Live Without!

Learn how to make fabulous dessert sauces that you can use to plate your confections! Recipes for the sauces can be found below! Also, be sure to stay tuned for an upcoming video about all the ways you can decorate plates with these sauces -- you'll be amazed at how easy it is! CREME ANGLAISE Makes about 2 cups Ingredients: 1 cup heavy cream 1 ½ cups whole milk 5 large egg yolks ½ cup granulated sugar 2 teaspoons pure vanilla extract Procedure: 1. Set up an ice water bath by filling a large bowl halfway with icy water. Place a medium bowl inside it, fitted with a strainer. Set aside. 2. In a medium saucepan, bring the heavy cream and milk to a simmer (just below a boil) on medium heat. 3. In a medium, heat-proof mixing bowl, whisk the egg yolks and sugar until well combined. Slowly dribble in some of the hot milk, to temper the egg mixture. 4. Gradually add the remainder of the milk mixture into the egg and sugar and whisk well. 5. Pour the custard back into the same saucepan, and place over medium heat. Stir constantly with a wooden spoon until a thermometer reaches 180 degrees Fahrenheit. 6. If the custard gets too hot, remove it off the heat. 7. When the custard is done, it should have thickened slightly, and will coat the back of a wooden spoon. 8. Pour custard through the strainer to stop the cooking process. Remove the strainer. Allow the custard to cool slightly before adding the vanilla extract. Chill and store, covered, in the refrigerator. RASPBERRY SAUCE Makes about 1 ¼ cups Ingredients: 1 12 oz. package frozen raspberries, thawed 2 tablespoons granulated sugar 1 tablespoon water 1 tablespoon cornstarch Procedure: 1. Puree raspberries, sugar, and water in a food processor. Put through a strainer to remove seeds. 2. The puree should measure a little more than one cup. 3. Place cornstarch in a small saucepan, and whisk in raspberry puree. 4. Heat the sauce over medium high heat until it comes to a boil and thickens. 5. Allow to cool and thin with more water if too thick. Chill and store, covered, in the refrigerator. CHOCOLATE SAUCE Ingredients: 1 cup heavy cream, plus more to thin sauce if needed 2 cups semisweet chocolate chips Procedure: 1. In a small saucepan, bring the heavy cream to a boil. Remove from heat, and add the chocolate chips, whisking gently until the chocolate melts. 2. Pour into a serving bowl. Chill and store, covered, in the refrigerator. Sauce will become quite thick as it cools. 3. Place sauce in a microwavable bowl and microwave until it becomes thin enough to pour. If it is ever too thick, thin with a little cream.