Bawarchi: Saroj's Cookbook: Sauces for Icecreams and Cakes

Thursday, Dec 20 2007


Chocolate Sauce Caramel Sauce Fresh Fruit Sauces Sauces from Canned Fruits Sauces from colours and Flavourings Dry Fruit Sauces Custard Sauce Nutty Nougat Sauce	Caramelised sauces are best served as soon as made. Fruity sauces can be made in advance and stored. They have a week's shelf life in the fridge. Custard sauces tend to set. They should be beaten well and smooth before serving.

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