Rich Vanilla Sauce For Berries Recipes

Steps:

• Stir together sugar and cornstarch in 1-quart stainless steel or nonstick saucepan (do not use aluminum because the sauce will discolor). With wire whisk, stir in soymilk and egg yolks until well blended.
• Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat; stir in vanilla. Refrigerate about 1 hour or until cold.
• Divide berries among 6 individual dessert dishes. Spoon vanilla anglaise over berries. Serve immediately.

Steps:

• In a small saucepan, combine cranberries, blueberries, sugar and water; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 5 minutes. Transfer to a small bowl; cool completely. Refrigerate, covered, at least 1 hour or until cold., Place ricotta cheese, cream cheese, confectioners' sugar and vanilla in a small food processor. Process until smooth., In each of eight parfait glasses, layer 1 tablespoon berry sauce, 1/3 cup cake cubes, 2 tablespoons ricotta mixture and 2 tablespoons berry sauce. Repeat cake and cheese layers; top with 1 tablespoon berry sauce. Refrigerate, covered, until serving or up to 2 hours.

Steps:

• Heat 2 cups milk in a heavy saucepan over low heat until simmering, about 5 minutes.
• Beat remaining 1/2 cup milk and cornstarch together in a bowl using a whisk until dissolved; add sugar and egg yolks and beat until smooth. Slowly pour milk mixture into simmering milk while gently whisking the simmering milk; simmer, stirring frequently, until thickened, about 3 minutes. Remove saucepan from heat and stir vanilla extract into sauce.
• Pour the sauce through a wire mesh sieve into a bowl to remove any cornstarch lumps. Place a piece of plastic wrap on top of the sauce, ensuring the plastic wrap is touching the sauce to prevent a skin from forming; cool to room temperature, about 20 minutes.
• Move sauce to refrigerator and chill completely cold, at least 30 minutes.

Steps:

• In a small heavy saucepan, mix cream, egg yolks and sugar. Cook and stir over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°. Do not allow to boil., Transfer to a bowl; stir in vanilla. Refrigerate, covered, until cold. Serve over fresh berries.

Steps:

• In a medium bowl, combine sugar, egg yolks and cornstarch until well blendedset aside.In a heavy 2-quart saucepan over medium heat, bring half-and-half to just under boiling. Remove from heat. Gradually stir hot half-and-half into egg yolk mixture. Return to saucepan. Cook and stir over low heat until sauce heavily coats a metal spoon (do not boil). Remove from heat.Stir in vanilla. Place waxed paper or plastic wrap directly on surface of sauce let cool.Serve at room temperature or chilled over berries. Refrigerate leftover sauce.

Steps:

• Combine berries, sugar, and lemon juice in a small saucepan set over medium heat and cook, stirring occasionally, for 5 minutes.
• Pour water and orange juice into the mixture and simmer over low heat, stirring occasionally, for 5 minutes.
• Raise the temperature to high heat and cook, stirring constantly, until thickened, about 5 minutes more.