Electrolux EMS 2688, Instruction Book

Page: 200 / 252

RECIPES
198
PEARS IN CHOCOLATE SAUCE
Total cooking time: approx. 8-13 minutes
Utensils: bowl with lid (2 Iitre capacity)
bowl with lid (1 Iitre capacity)
Ingredients
4 pears (600 g)
60 g sugar
1 pack vanilla sugar (10 g)
1 tbsp pear liqueur, 30 % proof
150 ml water
130 g plain chocolate pieces
100 g cream (crème fraîche)
1. Peel the pears, keeping them whole.
2. Put sugar, vanilla sugar, liqueur and water into the
bowl. Stir and heat.
1-2 min. 900 W
3. Place the pears in the juice, cover and cook.
5-8 min. 900 W
Take the pears out of the juice and allow to cool.
4. Put 50 ml of the juice in the small bowl, add the
cream and chocolate. Cover and heat.
2-3 min. 900 W
5. Stir the sauce well and pour over the pears to serve.
Tip: You could also serve this with vanilla ice cream
.
BERRY JELLY WITH VANILLA SAUCE
Total cooking time: approx. 8-12 minutes
Utensils: bowl with lid (2 Iitre capacity)
Ingredients
150 g redcurrants, washed and sorted
150 g strawberries, washed and sorted
150 g raspberries, washed and sorted
250 ml white wine
100 g sugar
50 ml lemon juice
8 gelatine sheets
300 ml milk
flavouring from
1/2
vanilla pod
30 g sugar
15 g cornflour
Tip: You can also use frozen fruit once it is
defrosted.
1. Reserve some of the fruit for decoration. Puree the
rest of the berries with the wine. Put into the bowl
and cook cover.
5-7 min. 900 W
Add sugar and lemon juice.
2. Leave gelatine in cold water for 10 minutes to
soften. Remove and squeeze out water. Stir
gelatine into the hot fruit until it dissolves. Put the
jelly into the fridge to set.
3. To make the vanilla sauce, put the milk in a bowl.
Slice the vanilla pod open and scrape out the
vanilla flavouring. Stir the flavouring, sugar and
cornflour into the milk and cover before cooking.
Stir occasionally during cooking and to finish.
3-5 min. 900 W
4. Tip the set jelly onto a plate and garnish with the
whole berries. Serve with the vanilla sauce.
FIERY DRINK
(for 30 Portions)
Total cooking time: approx. 8-10 minutes
Utensils: bowl with lid (2 Iitre capacity)
Ingredients
500 ml white wine
500 ml dry red wine
500 ml rum, 54 % proof
1 whole orange
3 cinnamon sticks
75 g sugar
10 tsp rock candy
1. Pour the alcohol into the bowl. Peel the orange so
that the peel is thin and put this in the alcohol
together with the cinnamon and sugar.
Cover and heat.
8-10 min. 900 W
2. Remove the peel and cinnamon. Put one teaspoon
of the rock candy into each grog glass, top up
with the fiery drink and serve.