Caramel Sauce and Fruit Sauces For Desserts

Serves 6

  • Gluten free & vegan

Caramel Sauce
150g soft light brown sugar
150g golden syrup
150g Coconut cream or dairy-free whipping cream

If using coconut cream – place a tin of coconut milk in the fridge overnight. Open the tin of coconut milk. There will be a solid part and a liquid part. Spoon 150g solid coconut into a saucepan. You can use dairy-free whipping cream instead.

Add the light brown sugar and golden syrup. Stir to melt the sugar. Once the sugar has melted, boil for a minute then pour into a bowl. Leave to cool.

Store in the fridge and use within 5 days.

Fruit Sauce

Raspberry Coulis
Place a punnet of raspberries into a food processor and blitz until smooth.
Sweeten to taste with icing sugar and strain through a sieve. Store in the fridge for up to three days.
Strawberry Coulis
Hull the strawberries and proceed as for raspberries.
Mango Coulis
Cut around the stone of two mangoes. Cut away the peel. Heat in a saucepan until soft and blitz in a food processor.

Store in the fridge for up to three days.