Dessert sauce drizzled or poured on the plate. Dessert sauce examples include caramel sauce, custard, crème anglaise, chocolate sauce, dulce de leche, fruit sauces such as blueberry sauce, raspberry sauce and strawberry sauce. Raspberry sauce may be strained using a sieve to remove the seeds from the sauce. Dessert sauce adds flavor, moisture, texture, and color to desserts. It may be cooked or uncooked. Dessert sauce is sometimes prepared as a hard sauce with the addition of alcoholic beverages, such as bourbon, brandy or liqueur. Desserts with hard sauces can be served flambéed because the ethyl alcohol in distilled beverages is flammable.
Gelatin dessert "sets". Specifically, pineapple contains the protease (protein cutting enzyme) bromelain, kiwi fruit contains actinidin, figs contain ficain, and papaya contains papain. Cooking or canning denatures and deactivates the proteases, so canned pineapple, for example, works fine in a gelatin dessert. Gelatin dessert in China is defined as edible jelly-like food prepared from a mixture of water, sugar and gelling agent. The preparation processes include concocting, gelling, sterilizing and packaging. In China, around 250 legal additives are allowed in gelatin desserts as gelling agents, colors, artificial sweeteners, emulsifiers and antioxidants. Gelatin desserts are classified into 5 categories according to the different