English-8
RECIPES FOR YOUR BLENDER
ESPRESSO mOUSSE
1/4 cup/50 ml cold water
1 Tbsp./15 ml sugar
2 envelopes unflavored gelatin
1/2 tsp./2 ml vanilla extract
1/2 cup/125 ml brewed espresso
1 cup/250 ml heavy cream
1/2 cup/125 ml boiling water
2 egg yolks
1 cup/250 ml semi‑sweet
1‑1/2 cups/375 ml ice cubes
chocolate morsels
Put cold water and gelatin into your OSTeRIzeR
®
Blender jar and let set 2 minutes; then
add hot espresso and boiling water. Cover, vent feeder cap and process at PULSe until
gelatin is dissolved. Turn unit to On. With motor running, remove feeder cap, add chocolate
morsels, sugar and vanilla extract. Continue processing until mixture is smooth. Add cream,
egg yolks and ice, replace cap and continue processing until mixture begins to thicken.
Pour at once into serving dishes. Let set 5 to 10 minutes before serving. Garnish with
sweetened whipped cream and chocolate shavings.
CREAm OF bROCCOLI SOUP
1 cup/250 ml water
2 chicken boullion cubes
1 package/10 oz. or 280 g
1/2 cup/125 ml all‑purpose flour
frozen chopped broccoli
1 cup/250 ml half and half
2 cups/500 ml milk
croutons for garnish
2 cups/250 ml processed cheese,
cubed
In a large saucepan, cook broccoli in 1 cup/250 ml water. (Do not Drain)
Put milk, cheese cubes, boullion and flour into your Osterizer
®
Blender jar. Cover and
process at On. Add cheese mixture to broccoli. Add the half and half. Cook, stirring
frequently, over medium heat until hot and until mixture thickens. Serve garnished with
croutons.
Yield: 4 – 6 Servings
mAYONNAISE
1 egg
dash cayenne pepper
1/2 tsp./2 ml dry mustard
2 Tbsp./30 ml white tarragon vinegar
1/2 tsp./2 ml sugar
1 cup/250 ml salad oil
1/2 tsp./2 ml salt
Put eggs, seasonings, vinegar and 1/4 cup/50 ml of oil into your OSTeRIzeR® Blender
jar. Cover and process at meD‑HIGH speed. Immediately remove feeder cap and pour in
the remaining oil in a steady stream. If necessary, STOP BLenDeR, use rubber spatula
to keep mixure around processing blades. Cover and continue to process. Store covered
in the refrigerator up to 1 week.
Yield: About 1‑1/4 cups/300 ml
V
ariation
:
For low‑cholesterol mayonnaise, use 2 egg whites instead of 1 whole
egg. Process as above.
