E – 14
DESSERTS
[Ingredients]
1 packet
Port wine jelly crystals
1
1
/
2
cups
Boiling water
5
1
/
3
tbsp
Custard powder
375 ml
Milk
1
/
2
cup
Sugar
1 tsp
Vanilla essence
1 cup
Whipped cream
12 Macaroons
1 Madeira
cake
1
/
2
cup
Sherry wine
few Strawberries
few Blueberries
[Method]
1. Dissolve jelly crystals in boiling watar. Refrigerate
until partially set.
2. Blend custard powder with milk; add sugar and
vanilla essence. Cook on microwave HIGH for
4 to 6 minutes, stirring twice during cooking.
Cool.
3. Fold half the whipped cream into custard.
4. Arrange macaroons and cake in the base of
4 individual serving dishes. Pour half the sherry
wine over macaroons and cake. Top with a layer
of strawberries, blueberries, jelly and custard.
5. Repeat layers. Chill for 2 to 3 hours.
6. Decorate with remaining whipped cream.
Trifl e
Almond Bean Curd
[Ingredients]
2 tbsp
Gelatin
600 ml
Water
200 ml
Milk
3
/
4
tbsp
Almond extract
few
Canned mixed fruits (with syrup)
[Method]
1. Put gelatin into casserole, add 600 ml water,
cover and microwave at HIGH for 7 to 9 minutes,
and stir until it dissolves completely.
2. Add milk and almond extract and stir well.
3.
Pour into bowl, allow to set, and cool in
refrigerator.
4. Cut into diamond shapes, garnish with mixed
fruits and syrup.
[Ingredients]
90 g
Flour
3 Eggs
70 g
White sugar
50 g
Raisins
Steam Raisin Cake
[Method]
1. Sift fl our well and set aside.
2. Beat egg white in bowl until soft peaks form.
3. Gradually add sugar, continue beating.
4. Combine yolks and beaten egg white.
5. Add fl our and stir quickly.
6. Add raisins and stir.
7. Pour the mixture into a well greased mold. Cover
with a paper towel and microwave at HIGH for
3 to 4 minutes until the center part is cooked.
NOTE
The programme will be cancelled when you open the door during the cooking. Enter the necessary
time before a pause, if needed.
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