|
Create
easy and elegant desserts with East of Boston's all natural
dessert sauces.
Chocolate
Bliss:
Fill
small dipping bowls with warm sauce and place on individual
dessert plates. Surround with sliced fresh fruit, berries
and pretty little biscuits for dipping. You might also
include another small dipping bowl of double cream. This
looks great on oriental-style crockery. Use chopsticks!
|
|
| |
|
Pour
warm sauce generously over ice cream and top with
a sprinkling of lightly toasted almonds, pecans
or walnuts. Be adventurous with ice cream flavours:
try mint, toffee or praline. For an extra kick,
drizzle over a bit of Raspberry Rapture sauce. This
looks great in big wine glasses, with a delicate
biscuit or mini-meringue tucked on the side. Add
a few fresh raspberries if desired.
|
|
 |
| |
|
|
A
plain cheesecake, sponge or meringue is transformed
when served with a jug of warm Chocolate Bliss
and a dollop of whipped cream.
|
|
| |
|
|
| Cover
warm crepes or pancakes with a generous layer of
warm chocolate sauce, allowing sauce to over-flow
onto the plate. Mound with fresh berries, dust with
a bit of icing sugar and top with a blob of softly
whipped cream. |
|
| |
| Split
a good-quality chocolate muffin in two, horizontally.
Warm lightly in the microwave and place on a plate,
topped with ice cream, warm chocolate sauce and
cream. Decorate with Raspberry Rapture. |
|
| |
|
|
| Chilled
Chocolate Bliss makes a quick and excellent ganache.
Spread it between the layers of a cake and/or decorate
with rosettes, using a pastry bag. You can make
miniature chocolate cream tarts by spooning a layer
of mascarpone cheese into tiny pre-baked pastry
shells and piping cold Chocolate Bliss rosettes
on top. |
|
| |
Serve
classic French Pears 'Belle Helene' by topping
poached (or good-quality tinned) pears with vanilla
ice cream, warm chocolate sauce, softly whipped
cream and slivered almonds. A light sprinkling
of cinnamon adds a dash of heat.
|
|
| |
Warm
the sauce in a fondue pot and surround with strawberries,
banana slices, cubes of fresh brioche and good
friends to share it with. Cool Chocolate Bliss
is perfect for spreading on croissants, crusty
bread or toast.
|
|
|
Tantalising
Toffee
For
chocolate toffee tarts, fill small pre-baked pastry tart
shells with a layer of slightly warmed Tantalising Toffee
and then a layer of slightly warmed Chocolate Bliss –
allow to return to room temperature to thicken. Sprinkle
with a few grains of Maldon's Sea Salt.
|
|
| Make
'Cocktail Smoothies' by placing ice cream, a banana,
a big spoonful of toffee sauce and a tot of liqueur
of choice (Fra Angelico, Amaretto, Baileys or Kahlua)
in a liquidizer. Whiz up and pour into tall cocktail
glasses. Top with a drizzle of toffee sauce, a sprinkling
of cinnamon or nutmeg and/or toasted almond slivers. |
|
 |
Char-grill
thin slices of pear, peach or pineapple on a barbecue
or ridged grill pan until tender and 'black-striped'.
Top with warm toffee sauce and a dollop of cream.
For a quick Banoffi dessert, crumble digestive biscuits
into the bottom of individual dessert glasses, top
with banana slices, warm toffee sauce and whipped
cream. |
|
|
| For
quick sticky toffee puddings, warm toffee sauce as
directed, in the microwave. Slice small queen cakes
in half horizontally, place in individual dessert
dishes and coat with some of the sauce. Cover and
microwave a few seconds until cakes are warm, pour
over more toffee sauce and serve with custard, creme
anglaise or cream. Sprinkle with lightly toasted pecans
if desired. |
|
 |
| |
|
|
| Serve
as a warm fondue or dipping sauce for sliced fresh
fruit - apples, peaches, bananas, pineapple or pears.
|
|
| |
|
| |
| Gently
sauté banana slices in butter over medium
heat, first on one side, then the other, for about
3-4 minutes until nearly tender when pierced with
a fork. Pour over toffee sauce and stir very gently
until warmed through and bananas are tender. Serve
with premium vanilla ice cream or whipped cream.
This is also delicious with fresh sautéed
pineapple slices. |
|
|
| Tantalising
Toffee makes a wonderful icing for a plain or coffee
sponge (filled with cream, or not). Place the cake
on your serving plate. Warm the sauce in microwave
as directed and pour over the sponge layer, allowing
the sauce to drip down the sides of the cake. Serve
warm, or, for firmer icing, allow to return to room
temperature. |
|
|
Raspberry
Rapture & Cassis Noir
Top
pancakes, waffles or crepes with sauce, fresh fruit, creme
fraiche and a light dusting of icing sugar.
|
|
| |
|
For
gorgeous colour, drizzle over plain or lemon cheesecake,
yoghurt or fresh melon.
Pour sauce over mascarpone cheese and fresh fruit.
Serve with delicate wafers or biscuits. |
|
|
| |
|
| Make
'Cocktail Fruit Smoothies' by placing ice cream, a
big spoonful of sauce and a tot of liqueur of choice
(plain or fruit flavoured Vodka, Kirsch or Cassis)
in a liquidizer. Whiz up and pour into tall cocktail
glasses. Top with a slice of fruit or a few berries
and serve with a straw and a spoon. |
|
|
| |
|
| Shake
chilled raspberry or cassis sauce to taste into freshly
made lemonade. Serve over ice with a lemon slice or
fresh raspberry garnish. |
|
|
| |
|
|
| For
raspberry of blackcurrant swirl cheesecake, drop
five or six spoonfuls of Raspberry Rapture or Cassis
Noir randomly spaced over the top of your favourite
home-made cheesecake in the baking tin. Using a
skewer, gently swirl the sauce through to make a
marble pattern. Bake as usual. To serve, spoon more
cool sauce over each serving slice. |
|
| |
|
 |
| Create
an exquisite 'Peach Melba': place peeled fresh or
good-quality tinned peach halves in dessert bowls
and top with vanilla ice cream, Raspberry Rapture
and lightly toasted sliced almonds. For extra elegance,
marinate the fruit for fifteen minutes in a little
Grand Marnier or Cointreau and a little caster sugar.
This works just as well with nectarines, and with
Cassis Noir. |
|
|
| A
splash of Raspberry Rapture or Cassis Noir transforms
meringues & ice cream into a tangy and sophisticated
dessert. Try adding a dash of Cassis liqueur, Cointreau
or Kirsch to the sauce before pouring. |
|
| |
|
| |
| To
make a luscious raspberry or blackcurrant fool,
gently mix equal parts (or to taste) whipped cream
and Raspberry Rapture or Cassis Noir. Spoon into
parfait or wine glasses, halfway full, add a layer
of pure sauce, and fill with remainder of cream
mixture. Decorate with a few fresh berries or a
mint leaf. Serve with delicate biscuits for dipping.
For slightly lighter fool, substitute a stiffly
beaten egg-white for part of the cream. |
|
| |
|
| For
the ultimate cream scone, serve a fresh split scone with
a blob of whipped double or clotted cream and pour over
Raspberry Rapture or Cassis Noir. Eat with a spoon! |
|
| |
|
|
