Plating a dessert doesn't have to be complicated. From my experiences, a plated dessert generally consists of three elements:

• the dessert
• an accompaniment
• a garnish

Accompaniments may be anything from a sauce, a compote, crisp tuile or cookie, or something else that may complement the dessert itself. Garnishes are something added to make the dessert look 'pretty' or to give it character. Sometimes garnishes are the added features that make the finished dessert fun, such as a fanciful tuile in a martini glass, or a sugar basket on the plate (both of which can act as or hold an accompaniment).

A dessert that stands on its own or comes in its own vessel, such as a tiramisu, pot de crème or crème brulée, or even a fruit dessert like a cobbler may only need a garnish since that dessert is all inclusive and accompaniments aren't necessary. You may find that your next dessert order at your favorite restaurant contains one or more elements listed above. Chef's discretion is usually in order when plating a dessert and, for example, at one restaurant a lemon meringue pie may be plated with sauces, candied fruit or zest, a cookie and whipping cream on the side and at another you may see just a simple meringue piled high on top of the lemon filling with a sprinkling of powdered sugar. The simplicity or complexity of a finished plated dessert depends on what the pastry chef had in mind for the finished product.

If you are creating a dessert for your next dinner party, or just a pie for a simple dinner with the family at home, and you are wanting to use sauces on the plate, below are some guidelines, examples and recipes to try.

There are two basic types of caramel sauce: one made with cream, butter and caramelized sugar, and one with caramelized sugar with water and flavoring. Left is made with cream. The other one is good when you want to show off the vanilla beans in the sauce. (Click here for a close up.) Both are great for fanciful designing.


The use of a squirt bottle helps to put the sauce exactly where you need it.



Using a skewer allows patterns to be drawn or pulled through when using more than one sauce. Depending on how the skewer was drawn through the sauce, the design could be loopy or defined.

Recipes for the sauces shown above:

Caramel Sauce
8 oz. sugar
2 oz. unsalted butter, soft
8 oz. cream, warmed

In a heavy bottomed stainless steel saucepan, heat sugar over medium high heat. Stirring constantly with a wooden spoon or other heavy heat-proof spoon, cook sugar until it is melted and the color is of desired shade (be careful: sugar when heated is very hot, and burns quickly). Remove from heat and carefully add in softened butter; stir to melt. Watch the sugar as it will bubble. With a stainless steel whisk, stream in the cream slowly while whisking. If any large lumps are present, stir over low heat until melted. Strain sauce through a fine mesh sieve into a plastic storage container set over an ice bath. Allow to cool, cover and chill until ready to use.

Vanilla Bean Caramel Sauce
8 oz. sugar
3/4 c water
1/2 vanilla bean, scraped

In a heavy bottomed stainless steel saucepan, heat sugar over medium high heat. Stirring constantly with a wooden spoon or other heavy heat-proof spoon, cook sugar until it is melted and the color is of desired shade (be careful: sugar when heated is very hot, and burns quickly). Remove from heat and carefully stream in water while whisking with a stainless steel whisk. Add in vanilla bean and the scrapings, and keep in the sauce. If there are any lumps, stir over low heat to dissolve. Remove from heat and allow to cool to room temperature. Remove the vanilla bean, ensuring all of the vanilla bean has been scraped. Transfer to a container with a lid and place in the refrigerator overnight. The next day, check consistency, and if too thick, stir in a little water, teaspoon by teaspoon until of desired consistency.

Chocolate Sauce
8 oz. water
2 1/2 oz. sugar
1 oz. cocoa powder
2 1/2 oz. dark chocolate, chopped

In a heavy bottomed stainless steel saucepan, whisk water, sugar and cocoa powder together. Bring to a boil and stir in the chopped chocolate with a wooden spoon until dissolved. Strain sauce through a fine mesh sieve into a plastic storage container set over an ice bath. Allow to cool, cover and chill until ready to use.

Vanilla Sauce (Crème Anglaise)
8 oz. cream
8 oz. milk
5 yolks
2 oz. sugar
1/2 vanilla bean, scraped

Bring cream, milk and sugar to a boil in a heavy bottomed stainless steel saucepan. Scrape the halved vanilla bean and place the scrapings and the vanilla bean in the saucepan. Whisk the egg yolks in a bowl until smooth. When almost boiling, temper in some of the hot cream mixture into the beaten yolks. Reduce heat to medium high heat and add the warmed yolk mixture to the sauce pan. Stir using a wooden spoon constantly until the sauce leaves a trail on the back of spoon. Remove from heat and pour mixture over a fine sieve into a plastic storage container set over an ice bath. Work the spoon or spatula across the sieve to assist in straining. Allow to cool, cover and chill until ready to use.

Raspberry Coulis
1 bag of frozen raspberries
Powdered sugar to taste

Allow the frozen raspberries to thaw in cooler. Place in blender and puree with desired amount of powdered sugar to taste. Strain through a fine mesh sieve into a storage container and chill until ready to use.

Sauce photos copyright © 2007 Renee Shelton