sabayon. I. Fruit based sauces can be produced by boiling, mixing with icing sugar or blending with stock syrup. Advantages apply to all three methods. Blending fresh fruit with icing sugar and perhaps a bit of lemon juice will provide the optimum fresh flavour. Stock syrup will provide a sweeter flavour and should be used for frozen or less ripe fruit. Boiling fruit within stock syrup, lemon juice and spices such as cinnamon sticks will produce a thicker sauce that has a considerably longer life span. Some fruit such as kiwi fruit should only be pushed through a sieve rather than be blended since it goes bitter otherwise. Coulis are purees of fruits used as sauce. II. Egg based sauces Custard based sauces are mostly produced using a basic Anglaise (egg and milk), which might be stabilised with cornflour or custard powder. The starch will prevent the splitting of the mixture. Many variations can be achieved from lemongrass tea sauce to almond and chocolate sauce. Sabayon Sabayon are a mixture of egg yolk, sugar, alcohol and flavourings. Many countries have their own version of sabayon, from the classic Italian Zabaglione to the French Sabayon and Austrian Wine château. They all apply the same principles of whipping the yolks with the sugar and liquid over a bain marie until a firm froth is achieved. If the sabayon is served cold it needs to be whipped over ice once it has reached its maximum volume. III. Chocolate based sauces are sauces made with chocolate or cocoa powder as the main flavouring agent. These sauces are extremely popular and may involve the use of other ingredients such as sugar, butter, cream etc. IV. Other Sauces– toffee sauce, caramel sauce etc. are also commonly used. Diploma in Advanced Culinary Arts | Baking & Patisserie 362
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