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Indulgent Chocolate Sauce
Prep 5 mins
Makes 625ml
250ml double cream
125ml water
340g dark chocolate, broken down into pieces
40g pure icing sugar
2 tablespoons hazelnut liqueur (optional)
1. Place ingredients into blender jug and secure lid.
CHOP
10 seconds.
MILL
2 minutes or until melted and smooth.
Use tamper occasionally to press ingredients
into blades if required.
Serve:
With your favourite dessert.
Quick & Easy Hollandaise
Prep 5 mins
Makes 300ml
3 egg yolks
1½ tablespoons lemon juice or white wine vinegar
1 tablespoon hot water
¾ teaspoons sea salt
250g unsalted butter, melted
1. Place egg yolks, lemon juice or vinegar, water
and salt into blender jug and secure lid.
MILL
30 seconds or until pale and creamy.
BLEND
1–2 minutes. While motor is running,
slightly remove inner cap and gradually add melted
butter in a thin, steady stream , continue blending
for 30 seconds or until sauce has thickened.
Serve:
Immediately with poached eggs,
steamed asparagus or potato cakes.
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