Caramel Sauce and Fruit Sauces For Desserts
- Gluten free & vegan
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.
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.
Hull the strawberries and proceed as for raspberries.
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.