Dessert sauce

A dessert sauce is a sauce used for desserts. It is drizzled or poured atop various desserts, and is also used for plate decoration. Dessert sauce adds flavor, moisture, texture and color to desserts, may be cooked or uncooked, and is sometimes prepared as a hard sauce with the addition of alcoholic beverages. It is used in various manners to add flavor to and enhance the visual presentation of desserts.

In French cuisine, dessert sauces are often referred to as crèmes, rather than sauces.

Dessert sauce is typically drizzled or poured atop various desserts, and may also be drizzled or poured on the plate. Dessert sauce examples include caramel sauce, custard, crème anglaise, chocolate sauce,dulce de leche, fruit sauces such as blueberry sauce,raspberry sauce and strawberry sauce. Raspberry sauce may be strained using a sieve to remove the seeds from the sauce. Dessert sauce adds flavor, moisture, texture, and color to desserts. It may be cooked or uncooked.

Dessert sauce is sometimes prepared as a hard sauce with the addition of alcoholic beverages, such as bourbon,brandy or liqueur. Desserts with hard sauces can be served flambéed because the ethyl alcohol in distilled beverages is flammable. Drops of lemon flavoring may be added to the sauce as a fire accelerant.

Dessert sauces are used on many desserts such as cake, cheesecake, pound cake, and ice cream. Dry and firm desserts may be enhanced by the use of a dessert sauce that soaks into the dessert, which adds moisture and flavor.

Bavarian cream with caramel sauce and strawberries

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