Desserts
171
All's well that ends well
No-one can resist a delicious dessert.
An ice cream, soufflé or fruity
confection is the perfect end of a meal,
yet requires relatively little effort to
make. Indeed, the most successful
desserts are often those that need the
least preparation.
A luxury pudding is the crowning glory
of a delicious meal, and a fine main
course should always be followed by an
exotic dessert.
The dessert should be a contrast in
terms of colour and texture to the rest
of the meal, so that if you are serving a
creamy-coloured soup or white sauce,
for example, then vanilla ice cream
should be avoided. Similarly a tomato
sauce is best not followed by
strawberries!
Tips on preparation
Stir sweet dishes with custard powder,
cornflour, semolina, sago or rice
frequently during cooking to prevent a
starch layer and lumps forming.
Always use a high-sided dish when
making desserts, so that the milk
cannot not boil over.
Rice and sago require time to swell,
which cannot be reduced by using the
microwave.
Always dissolve gelatine and chocolate
on a reduced power setting (450 W).
The calorie count of some cream
desserts can be reduced by
substituting cream with stiffly beaten
egg white.
Summary of Contents for H 6000 BM
Page 1: ...Microwave combination oven cookbook ...
Page 2: ...2 ...
Page 9: ...9 ...
Page 191: ...Recipe booklet H 6000 BM M Nr 09 786 261 00 en GB ...
