Tea Room Tales & Tidbits
Table of Contents
Sauces
Drippy and gooey with colour, and texture. All of these and more are essential for the presentation of a tearoom dessert. When you change the sauce, you change the dessert. A simple cream puff can be changed by switching from chocolate sauce dripping over the top to a berry fruit sauce puddled at the base. Change it again by filling the pastry with harvest fruit sauce and whipped cream. Add more pizazz with caramel sauce dripping over the top and down the sides. Parfaits and puddings can be changed using the same idea.