Creamy Dessert Sauce

Introduction & Inspiration

This sauce is very moreish and works superbly for all types of desserts from puddings to trifles. It even makes a great heavy cream substitute as it's so thick and unctuous.

The best part is that it's so easy to make and is ready in no time!

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

120ml Creamy Dessert Sauce

Main Ingredients:

40g Lard

50g Pig Brains - Poached

10g - 15g Honey *

20ml or 30ml Bone Broth**

Salt To Taste

Recipe Instructions

Add all the ingredients to a pan on medium heat. Mix the ingredients from time to time. Cook until all the lard has melted. Remove the pan from the heat and place the ingredients into a large high speed blender.

Blend the mixture until smooth.

Perform a taste test. Add a touch more salt as required.

Pour the sauce into a serving jug ready for use, or else pour it into an airtight container in the fridge.

Tips

Ideally, purchase your fat, bones and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.

*Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition.

Check out my Lard and Pork Crackling - Air Fryer, Brains - Poached, Bone Broth - Pressure Cooker recipes for instructions on how to make all of these.

Use the Recipe Search functionality on the website to discover how to incorporate Creamy Dessert Sauce into various dishes.

**The more bone broth you add, the more runny the sauce will be, so adjust according to your recipe needs (for a runny sauce add 30ml or for a thicker sauce add 15 to 20ml). Once the sauce has remained in the fridge for several hours (and ideally overnight), you will obtain a wonderfully thick sauce if you have used less bone broth. Give this a try as it's delicious!

Video

Not Available Yet....