A luxury pudding is the crowning glory
of a delicious meal, and a fine main
course should always be followed by
an exotic dessert.
The dessert should be a contrast in
terms of colour and texture to the rest of
the meal, so that if you are serving a
creamy-coloured soup or white sauce,
for example, then vanilla ice cream
should be avoided. Similarly a tomato
sauce is best not followed by
strawberries!
Tips on preparation
Stir sweet dishes with custard powder,
cornflour, semolina, sago or rice
frequently during cooking to prevent a
starch layer and lumps forming.
Always use a high-sided dish when
making desserts, so that the milk
cannot not boil over so easily.
Rice and sago require time to swell,
which cannot be reduced by using the
microwave.
Always dissolve gelatine and chocolate
on a reduced power setting (450 W).
Desserts
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