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Russell Hobbs 15199, Instructions Manual, Page: 5 / 8

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5

chocolate velvet dessert 

serves 8-10

1 tbsp powdered gelatine
¼ cup very hot water
1¾ cups long-life milk
4 large free range eggs, separated

either

 3 tbsp each of cocoa and caster sugar 

or

 6 tbsp drinking chocolate powder

½ cup caster sugar
1 tsp vanilla essence
500ml thickened cream
¼ cup caster sugar
whipped cream, violets, rose petals to garnish (optional)

Mix the gelatine with a little cold water, add the hot water, and stir till thoroughly dissolved.
Heat the milk in a saucepan, and whisk in the cocoa and sugar or the drinking chocolate.
Beat the egg yolks with the ½ cup of caster sugar till pale and fluffy, then beat in the vanilla.
Remove the milk from the heat, stir in the yolk mixture, return to the heat, and cook very gently 
till the mixture thickens, stirring constantly. Remove from the heat, and stir in the gelatine.
Strain into a bowl, and chill till mixture begins to thicken.
Whisk 500ml of cream with the ¼ cup caster sugar till stiff. In a separate bowl, beat the egg 
whites with a pinch of salt till stiff peaks form. Fold both into the chocolate mixture, then pour 
into prepared individual moulds or one large mould, and chill till firm. Turn out, and garnish with 
a little whipped cream and violets and/or rose petals.

wickedly wonderful hot chocolate 

serves 2

90g high quality dark chocolate
1 tbsp caster sugar (or to taste)
1 vanilla pod, split lengthwise
300 ml whole milk
100ml whipping cream, whipped
freshly grated chocolate or cocoa

Break the chocolate into a pan, add the sugar, vanilla bean and milk, and heat gently, stirring 
constantly, till the chocolate has melted and dissolved into the milk. Remove the vanilla pod. 
Gradually bring to the boil, whisking constantly with a balloon whisk, till smooth and frothy. 
Pour into warmed mugs, top with the whipped cream, and sprinkle with grated chocolate or 
cocoa.

vanilla ice cream 

serves 4

775g white sugar
6 tbsp water
3 free range egg yolks
400 ml cream
1 tsp vanilla essence

Put the sugar and water in a pan and cook over low heat till the sugar dissolves.
Beat the egg yolks in a bowl till creamy.
Bring the syrup to the boil and boil rapidly for about 15 minutes or till a little syrup forms a 
thread when pulled up with a fork, then remove immediately from the heat.
Pour the syrup very gradually into the egg yolks, beating constantly, till the mixture thickens and 
becomes mousse-like. Stir in the vanilla essence and let the mixture cool. Whisk the cream till 
stiff, fold into the egg mixture, then transfer to an ice cream machine. Alternatively, pour into a 
freezer tray, freeze for 2 hours, beat again, return to the freezer for 2 hours, and beat again.
To make a rum & raisin version, soak 125g chopped raisins in 3 tbsp of rum for 4 hours, till soft 
and juicy, then add to the egg mixture just before adding the cream.

Summary of Contents for 15199

Page 1: ...instructions ...

Page 2: ... 11 Don t try to move the hob till it s cold and don t try to move it while there s anything on it 12 Take care when cooking with oil or fat to guard against overheating 13 Don t leave the hob unattended while it s plugged in 14 Choose pans with bases the same size as the hotplate on which they are to be used otherwise overheating may occur 15 Don t use oversized pans e g catering pans or any pan ...

Page 3: ...flat bottomed pans for good contact with the hotplates 15 Sit the pans centrally on the hotplates 16 Position the handles safely out of the way where they can t be knocked 17 Use pans with bases the same size as the hotplates to avoid overheating 18 Don t use oversized pans e g catering pans or pans which cover both hotplates They ll overheat the hob and reduce its working life in use 19 Check tha...

Page 4: ...r with plastic wrap and marinate overnight in the fridge To cook remove the meat with tongs and reserve the marinade Pat the meat dry with kitchen paper Heat the oil in the frypan and cook the meat over high heat till well browned 8 10 minutes Carefully add the reserved marinade cook on high heat for a further 2 minutes then serve immediately Goes well with fresh bean shoots thinly sliced red onio...

Page 5: ...dark chocolate 1 tbsp caster sugar or to taste 1 vanilla pod split lengthwise 300 ml whole milk 100ml whipping cream whipped freshly grated chocolate or cocoa Break the chocolate into a pan add the sugar vanilla bean and milk and heat gently stirring constantly till the chocolate has melted and dissolved into the milk Remove the vanilla pod Gradually bring to the boil whisking constantly with a ba...

Page 6: ...ock raita cup fresh chopped coriander leaves cup chopped parsley 1 gherkin grated 2 cups natural yoghurt black pepper Heat the oil in the frypan add the onion and curry paste and cook for about 2 minutes over moderate heat stirring constantly Add the lamb increase heat to high and cook for 5 minutes stirring occasionally Add the tomatoes with juice and the chicken stock and bring to the boil then ...

Page 7: ...sp fresh or tsp dried thyme 1 bay leaf 2 cloves garlic crushed 1 ripe medium sized tomato salt to taste freshly ground pepper 2 tbsp virgin olive oil cup water 6 small shallots or pickling onions peeled not spring onions cup small cherry tomatoes Italian parsley leaves Wipe the mushrooms and cut them in half Peel seed and finely chop the tomato Put everything except the cherry tomatoes and shallot...

Page 8: ...t s not working read the instructions check the plug fuse and main fuse circuit breaker If it s still not working consult your retailer If that doesn t solve the problem ring Customer Service they may be able to offer technical advice If they advise you to return the product to us pack it carefully include a note with your name address day phone number and what s wrong If under guarantee say where...

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