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She paints the desserts.

Draw attention to these simple desserts by actually drawing in the sauce. A technique borrowed form French chefs, it's easy enough for a child to master, yet the results are dramatic and elegant.

You need at least two contrasting sauces; five flavor choices follow. The tool you use for painting the design is the tip of a teaspoon handle. For maximum effect, create t he design in the sauces on individual plates and use them as a base for simple desserts. You might serve painted desserts topped with fresh fruit, ice cream, brownies, gingerbread, warm fruit cobbler, apple, crisp, cookies, or meringue. Painted desserts

For each serving, you'll need a rimmed dinner Plate. Pour 1/3 cup base sauce (recipes follow) on the plate, them use 1 to 2 tablespoons of a contrasting color decorative sauce (recipes follow) to create a pattern based on stripes or dots as suggested next, or invent your own designs. Once painted, the sauces can be held at room temperature up to 2 hours, or kept in the refrigerator, lightly covered, as long as overnight. However, must keep them level to preserve the pattern.

Berry graph. For each serving, use 1/3 cup vanilla custard or orange sauce as the base sauce and 2 tablespoons raspberry sauce, chocolate, or strawberry sauce as the decorative sauce. Follows steps 1 through 4 on page 226, mounding 4 or 5 large hulled strawberries or 1/4 cup raspberries, blacberries, or blueberries in sauce.

Gingerbread pinwheel. For each serving, use 1/3 cup orange sauce or vanilla custard as the base sauce, and 1 tablespoon raspberry sauce or strawberry sauce as the decorative sauce. Drop decorative sauce in 5 or 6 dots on the base sauce near edge of the plate. Streak dots as shown above.

To serve, place a square of warm or cool gingerbread, dusted with powdered sugar, in the center of the sauce.

Upside-down ice cream sundae. For each serving, use 1/3 cup vanilla custard or orange sauce as the base sauce, and decorate with 1 to 2 tablespoons chocolate sauce, raspberry, or strawberry sauce.

Spoon the decorative sauce in a curved band in the center of the base sauce and streak like berry graphM except alternate direction of spoon handle with each lin you draw. Place 1 large scoop vanilla ice cream inside the curve of the band.

Base and decorative sauces

Vanilla custard base. In a 1- to 2-quart pan, stir 1/4 cup sugar with 4 egg yolks until blended, then add 1 cup plus 2 tablespoons milk and a 3-inch piece of vanilla bean, split (or you can add vanilla later).

Cook over medium heat , stirring, until custard coats the back of metal spoon in a smooth, custard to reach scalding or it wil curdle).

Remove from heat and lift out vanilla bean (if desired, rinse, let dry, and store for future use in a tightly closed jar of sugar--it will also flavor the sugar). If you did not use the vanilla bean, stir 1/2 teaspoon vanilla into custard. Pour custard through a fine wire strainer; discard residue and let custard cool to room temperature. (If made ahead, cover and chill up to 3 days.) Makes 1-1/3 cups, enough for 4 base servings.

Orange sauce base, in a 1- to 1-1/2-quart pan, stir 1/2 sugar with 1-1/2 tablespoons cornstarch. Blend in 1 cup plus 2 tablespoons orange juice. Stir ove high heat until sauce boils and thickens. Add 3 tablespoons lemon juice. Let cool to room temperature. (If made ahead, cover and chill up to 3 days.) Makes 1-1/3 cups, enough for 4 base servings.

Raspberry or strawberry decorative sauce.

In a food processor or blender, pur'ee 1 cup fresh or frozen raspberries or strawberries (you shold have about 1/2 cup).

Force pur'ee through a fine wire strainer, stirring with a spoon; discard remaining seeds and pulp.

In a 1- to 1-1/2-quart pan, stir 3 tablespoons sugar with 1-1/2 teaspoons cornstarch.

Blend in pur'ee. Stir over high heat until sauce boils and thickness. Add 1-1/2 tablespoons lemon juice. Let cool to room temperature. (If made ahead, cover and chill up to 3 days.) Makes 1/2 cup, enough fo 4 decorative sauce servings.

Chocolate decorative sauce. In a 1- to 2-quart pan over lowest heat, combine 1/3 cup whipping cream, 2 ounces choppd semisweet chocolate, and 2 tablespoons water. Stir until chocolate is melted and blended with cream. Mix in 1/2 teaspoon vanilla. Let cool to room temperature. (If made ahead, cover and chill up to 3 days.)

Makes 1/2 cup, enough for 4 decorative sauce servings.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:May 1, 1984
Words:779
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