Foamy Dessert Sauce Recipes
COCONUT SAUCE
This sweetened coconut milk is used as topping for Inangit (sticky rice).
Provided by lola
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 10
Number Of Ingredients 2
Steps:
- Bring the coconut milk and brown sugar to a boil together in a heavy-bottomed pot. Reduce heat to medium low; cook and stir while boiling until the mixture is thick and the volume has reduced by about half, about 20 minutes.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 22.7 g, Fat 8.4 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 7.4 g, Sodium 11.3 mg, Sugar 21.3 g
FOAMY DESSERT SAUCE
A neat dessert sauce for fruit puddings from the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Dessert
Time 15m
Yield 1 3/4 cups
Number Of Ingredients 5
Steps:
- Cream butter; beat in remaining ingredients gradually until very light and smooth.
- Place bowl in hot water and whisk for about 2 minutes, or until sauce is frothy and foaming.
Nutrition Facts : Calories 1672.4, Fat 105.4, SaturatedFat 66.7, Cholesterol 278.9, Sodium 823.1, Carbohydrate 143.1, Sugar 136.4, Protein 5.4
SIMPLE FOAM DESSERT SAUCE
I was looking for a quick way to dress up a package of store-bought pudding tonight, and came up with this. It is important to use a small pan for this recipe. You can make sure that the pan you have is the right size by squeezing the marshmallows all together into the bottom of the pan, so that there are no double layers of marshmallows.
Provided by BassoonGirl
Categories Sauces
Time 5m
Yield 10-15 serving(s)
Number Of Ingredients 4
Steps:
- Place water, marshmallows, and vanilla extract in a SMALL saucepan on very low heat.
- Add milk until the milk level in the saucepan is as high as the tips of the marshmallow mixture. (the marshmallows should be squished together in one layer on the bottom of the pan. If you end up with two layers, your pan is not the right size.).
- Stir until the marshmallows are completely melted, and the resulting sauce is light and foamy.
Nutrition Facts : Calories 5.7, Sodium 1.2, Carbohydrate 1.2, Sugar 0.9
CREME ANGLAISE SAUCE
Rich and creamy creme Anglaise is perfect drizzled over fresh fruit, pound cake, or other desserts.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth.
- Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly, and a thermometer reaches 180 degrees F (82 degrees C), 8 to 10 minutes.
- Remove from heat, strain to remove any over-cooked particles of egg, and allow cool.
Nutrition Facts : Calories 618.5 calories, Carbohydrate 40.4 g, Cholesterol 367.9 mg, Fat 48.5 g, Protein 5.1 g, SaturatedFat 29 g, Sodium 53.7 mg, Sugar 36.4 g
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