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9 Cards in this Set
- Front
- Back
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Thickeners |
Cornflour Arrowroot Gelatine Pectin |
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Custard |
- foundation sauce anglaise - flavours - coffee chocolate tea almond. - served hot or cold |
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Caramel sauce |
- melted sugar add liquid - cream or milk water - also butter liquors nuts - served hot or cold |
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Chocolate sauce |
- thin or thick - chocolate/cocoa powder, sugar liquid - hot cold |
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Sabayon wine egg sauce |
- made with egg yolks sugar whipped over heat with wine. - wine can be replaced by liqueur. - French - wine - Italian - Masala - Austrian wine |
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Fresh cream sauce |
- cream fraiche, devonshire, clotted cream, sour cream. - accompany fresh fruits - baked fruits |
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Fruit sauces |
-Sugar syrup -Icing sugar -Stock syrup -Well ripened fruits Boil thicken |
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Coulis |
- Pureed fruit not cooked - not cooked - sweeten as needed -strained |
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Jan sauces |
- Jam boiled strained - add alchol stock syrup fruit juice flavorings - hot or cold |
