Recently, Roy has been really craving a good fruit sauce for icecream. He loves fruit sauces and one of his favourite desserts is Peach Melba, but he didn't have the time to make a real Melba Sauce, or indeed have any peaches on hand. His Grandma reminded him of a Mock Melba Sauce she has in her cookbook, and suggested that we could try making that as we had all the ingredients on hand. She suggested the recipe would work with any flavoured jam, but we decided to go with the classic Melba flavour first - raspberry. Roy thought the sauce was fantastic on icecream so this week Roy Creates Mock Melba Sauce.
You Will Need:
- 1 tablespoon of Arrowroot (tapioca flour)
- 1 and a 1/2 cups of water
- 4 tablespoons of raspberry jam. Make sure to good quality jam as you are relying on it for the flavour of the sauce.
- 2 tablespoons of fresh lemon juice
- In a saucepan, combine the arrowroot with a little of the water. You want to make a smooth paste out of the arrowroot so that it won't be a lumpy sauce - a bit like you might do with cornflour if you were thickening a sauce. We use arrowroot because it makes a clear sauce.
- Add the other ingredients, including the rest of the water, to the saucepan.
- Heat the sauce over medium heat, whisking all the time to stop it forming lumps and to break up the jam.
- When the sauce is thick and bubbling it is cooked (it will also change colour and become a rich red, glossy sauce). To find out if it is thick dip a cold metal spoon into the sauce. The cold metal will cool the sauce down (it will thicken as it cools), and tell you if it is thick enough.
- Pour the sauce into a jar or bottle and set aside to cool.
- Keep the sauce in the fridge and enjoy on icecream.
- This sauce is also used in Roys Peach Melba Soup, which he will show you how to make next week for Australia Day.