Recipes
Recipes
CRÈME CARAMEL
Serves: 4
Preparation time: 15 minutes
Cooking time: 45 minutes
For the caramel:
100 g (4 oz) caster sugar
For the custard:
150 ml (5 fl oz) full fat milk
275 ml (10 fl oz) single cream
4 large fresh free range eggs
40 g (1½ oz) golden caster sugar
1 tbsp pure vanilla paste
Preheat the oven using Quickstart to 150˚C, then select the Lower Element function.
To make the caramel:
Place the sugar in a small heavy based saucepan over a medium heat. When the sugar starts to melt at the edges stir
gently until it forms a chestnut-brown coloured syrup.
Remove from the heat. Remember the caramel will be very hot. Quickly and carefully add 2 tablespoons of hot water
and stir until blended.
Pour into four ramekin dishes and twirl to coat the base and slightly up the sides. Place in the roasting dish and set
aside to cool.
To make the custard:
Pour the milk and cream into a medium sized saucepan and heat until steaming but do not allow to come to the boil.
Whisk together the eggs, sugar and vanilla paste in a medium sized bowl. Add in the milk and cream mixture and
whisk lightly until smooth. Pour this mixture into the ramekins and place in a roasting pan.
Add enough cold water to the roasting pan to come two thirds of the way up the ramekin dishes. Place in the oven on
shelf position 1 from the base and cook for 45 minutes.
Remove from the oven, cool and then chill. One hour before serving, run a knife round the edge to free the dessert,
and invert into dishes.
QUICKSTART 150˚C
LOWER ELEMENT 150˚C
30
CHOCOLATE KIRSCH ROULADE
Serves: 8
Preparation time: 40 minutes
Cooking time: 25 minutes
6 large eggs
125g (5 oz) caster sugar
50g (2 oz) cocoa powder
50g (2 oz) icing sugar
275 ml (10 fl oz) double cream
30 ml (2 tbsp) Kirsch liqueur
Seasonal soft fruit
Preheat the oven to 160˚C using Quickstart, then select the True Fan function.
Oil and line the base of a 29 x 18 cm (11½ x 7 inch) shallow baking tray with baking paper.
Separate the eggs into two large bowls. Whisk the egg yolks until they start to thicken, then add the sugar and whisk
again until the mixture thickens and the whisk leaves a trail in the mixture.
Sieve the cocoa powder and fold into the egg yolk mixture.
Wash and dry the whisk and whip the egg whites until they form soft peaks. Fold into the chocolate mixture.
Pour the mixture into the prepared baking tray. Place in the oven on shelf position 2 from the base and cook for 20 to
25 minutes until the cake springs back when gently pressed with a finger. Leave in the tray to cool.
When completely cold, turn out onto a piece of greaseproof paper that has been well dusted with icing sugar.
Whip the cream and kirsch together until the mixture holds its shape. Spread evenly over the chocolate sponge.
Using the greaseproof paper to support the cake, gently roll into a log shape.
Lift onto a serving platter and decorate with soft fruit such as strawberries or redcurrants.
Tip: The cooked sponge can be frozen for up to one month. Thaw, then fill with the kirsch cream on the day required.
QUICKSTART 160˚C
TRUE FAN 160˚C
31
Содержание RANGE COOKERS
Страница 1: ...INSTRUCTION MANUAL RANGE COOKERS ...
