GET SAUCY

Food - - Contents -

Our guide to sauces

Add a driz­zle of deca­dence and trans­form your fes­tive dessert with one of these sim­ple but sen­sa­tional sauces.

1 CLAS­SIC CUSTARD

Made by blend­ing milk with cream, custard is a blank can­vas that can be en­joyed as it is, or en­hanced with other flavours. Try mak­ing it with citrus zest, spices, co­coa or al­co­hol.

2 CHAN­TILLY CREAM

Whipped cream sweet­ened with sugar and flavoured with vanilla, chan­tilly cream can be spooned or piped onto pud­dings, cakes and pas­tries for a next-level creamy ac­com­pa­ni­ment.

3 BRANDY BUT­TER

A hard – rather than pour­ing – sauce, brandy but­ter is made from creamed sugar and but­ter with a slug of brandy. Rum or whisky can be sub­sti­tuted, or make a non-al­co­holic version with vanilla.

4 TOF­FEE SAUCE

Made from brown sugar, but­ter and cream, tof­fee sauce is a ver­sa­tile sweet treat that works with ev­ery­thing from warm pud­dings to ice­cream sun­daes and bar­be­cued ba­nanas.

5 CRÈME ANGLAISE

The French word for custard, crème anglaise is gen­er­ally thin­ner than custard, with a pour­ing con­sis­tency, and it doesn’t in­clude a thick­ener like corn­flour.

6 POUR­ING CREAM

Also re­ferred to as full cream, dou­ble cream or thick­ened cream, pour­ing cream needs to be kept chilled and is best served sim­ply as it is.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.