Sauces and Accompaniments for Cold Sweets

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Cold sweets allow of the following sauces:

  1. Sauce Anglaise which can be flavoured to choice.
  2. Syrups—apricot, plum, greengage, redcurrant etc. the flavour of which should always be enhanced by the addition of a liqueur in keeping with the fruit base of the syrup. Kirsch and Maraschino are particularly suitable for this purpose.
  3. Purée of fresh fruit such as strawberries, raspberries, redcurrants etc. with the addition of a little caster sugar. These purées can be used on their own or mixed with an appropriate amount of whipped cream.
  4. Crème Chantilly, flavoured to choice.