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You can also use the express chill zone to accelerate some desserts prepa-
ration. Below you will find some receipes to get the best of the express
chill zone.
Strawberry Charlotte:
Ingredients
Filling:
1 cup of whipping cream
½ cup of sugar (to taste)
2 cans of sweetened condensed milk
The juice of 8 limes
Grated lime rind to taste
Strawberries (blackberries, raspberries, kiwis or any fruit you prefer are also suitable)
Base:
Lady fingers
Brandy or cognac to soak the lady fingers (to taste)
Method:
For the base: Line the base and sides of the dish with the lady fingers.
If you prefer, soak them with brandy or cognac.
Filling:
Whip the cream at maximum speed, adding sugar little by little to sweeten to taste.
Whip until firm peaks form in the cream. Whip the condensed milk in another bowl,
adding lime juice little by little until the milk thickens. Add grated lime rind to taste
Pour a layer of the condensed milk with lime over the lady fingers, and then cover
with strawberries and the whipped cream. Cover with another layer of lady fingers,
then the condensed milk with lemon, and strawberries again.
Refrigerate and serve cold.
Rice Pudding:
Ingredients
1 cup of rice
3 cups of water
A pinch of salt
1 cinnamon stick
1 litre of milk
3/4 cup of sugar
1 spoonful of vanilla extract
Ground cinnamon to taste
Method:
Put the rice, water, cinnamon stick and salt in a large saucepan. Heat and
bring to boil, then lower the heat and cover the pan, leaving it to cook until
almost all the water is absorbed.
Add the milk and sugar turn up the heat and stir constantly until the
mixture thickens. Add the vanilla and leave on the heat for 2 minutes.
Remove from the heat and leave to cool for 30 minutes. Spoon the
mixture into a large serving bowl or into small bowls, and refrigerate.
Sprinkle with a little ground cinnamon to decorate.
Chocolate Covered Strawberries:
Ingredients
1/2 kg of strawberries
300 g of dark cooking chocolate
You can use any chocolate you prefer, be it white, milk chocolate or
dark chocolate.
Method:
Wash and disinfect the strawberries, leaving the stalks on. Once they are
washed and disinfected, dry them carefully using a paper towel.
Put the strawberries on a tray that is either covered in aluminium foil or
waxed, making sure that the strawberries are not touching each other.
Put this in the
express chill zone
so that they cool whilst you melt the chocolate.
Chop the chocolate into small pieces and melt in a bain-marie using tepid water.
Make sure that the water in the bain-marie doesn’t boil; only heat to the
temperature necessary to melt the chocolate.
Once the chocolate is melted, take the strawberries out of the
express chill zone
.
Remove the stalks and dip the strawberries in the melted chocolate.
Once covered, put them back on the tray. Once all the strawberries are covered
and put back on the tray, put the tray in the refrigerator for 10 minutes before
serving to allow the chocolate to stick better to the strawberries.
You should consume this dessert on the day you prepare it.
