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Method
1. To make the syrup, place the lime zest and juice along with the syrup from the lychees
and ½ cup water into a saucepan. Add sugar and bring to the boil; reduce heat to low
and simmer for 15 minutes or until reduced by half. Stir in lychees and simmer until thick
and syrup; set aside.
2. Toast ¼ cup of shredded coconut under a hot grill for 1–2 minutes or until golden. Remo-
ve and set aside.
3. To make the waffles, combine flour, sugar, untoasted shredded coconut and baking pow-
der into a large mixing bowl; make a well in the centre.
4. Whisk coconut milk, eggs and coconut oil together and pour into dry ingredients. Carefully
fold through until just mixed through; it will still have a few lumps.
5. Select CLASSIC waffle setting and dial up number 5 on the browning control dial.
6. Preheat until orange light flashes up and the words HEATING disappear.
7. Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook
until timer has finished and ready beep has sounded 3 times. Repeat with remaining bat-
ter.
8. To serve, stack two waffles on top of each other and top with lychee syrup, coconut ice
cream, mint sprig and toasted shredded coconut.
COCONUT, LIME ZEST AND LYCHEE SYRUP
SERVES
8
WAFFLES
PREPARATION
30
MINUTES
COOK
20
MINUTES
Ingredients
• 200 g unsalted butter, melted
and cooled
• 75 g caster sugar
• 3 eggs
• 420g can coconut milk
• 200 g shredded coconut, plus
60 g extra for garnish
• 600 ml Milch
• 240 g self-raising flour
• 2 teaspoon vanilla extract
• ½ teaspoon baking powder
• 80 ml cup coconut oil*
Lime and lychee syrup
• Zest and juice of 2 limes
• 565g can lychees, drained,
syrup reserved
• 75 g caster sugar
Coconut ice cream and mint sprigs
and remaining toasted shredded
coconut to serve
* Coconut oil can be substituted with
vegetable oil
Содержание DESIGN GOURMET WAFFLEMAKER ADVANCED 4S
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