Sabayon is made with egg yolks, sugar, and (a)   .

Peach melba and Belle Hélène are an example of this.

(a)  

For a product to be accurately labeled vanilla ice cream, it must contain at least this percentage of milkfat.

(a)  

An egg and liquid mixture that is thickened by the coagulation of eggs and sometimes starch.

(a)  

A dense custard used as the filling for pastries and éclairs.

(a)  

A type of custard made by combining vanilla sauce, gelatin, and whipped cream.

(a)  

A rich, many-layered cake often filled with buttercream or jam.

(a)  

Frozen mixtures of fruit juice or fruit purée that contain no dairy and contain sweeteners and other flavors or additives.

(a)  

Frozen mixtures of fruit juice or fruit purée that contain milk and/or egg for creaminess.

(a)  

The combination of fruit with a liquid, usually a mixture of sugar, spices, and wine, heated together until the fruit is tender.

(a)  

A cooked sugar-based juice made with fruit.

(a)  

When a custard begins to overheat, it can develop lumps is called ?

(a)  

A light, vanilla-flavored custard sauce made from milk or cream, eggs or yolks, and sugar. A vanilla sauce for desserts.

(a)  

This sauce is a fragile foam of egg yolks, sugar, and marsala wine.

(a)  

Fruit sauces made from fresh berries or other fruits.

(a)  

This sauce is a family of sauces and syrups with cocoa or melted chocolate as the base.

(a)  

This stirred custard is made by combining vanilla sauce, gelatin, and whipped cream.

(a)  

A bowl or pan fitted over a stove-top pan of simmering water and used for tempering chocolate.

(a)  

A classic Italian and French sponge cake

(a)