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5QPressureCookerMan08
6/5/08
12:12 PM
Raspberry Sauce
8 Four-Ounce Servings
INGREDIENTS
2 cups fresh or frozen raspberries
2 tablespoons granulated sugar
1 teaspoon lemon juice
METHOD
1
Place all ingredients in a small saucepan over medium heat. Cook for
10 - 15 minutes, until sauce reduces and sugar dissolves.
2
To remove seeds, press through a sieve.
3
When cool, serve to decorate your dessert plate or drizzle over
White Chocolate Cheesecake.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Page 51
51
Easy Individual
Banana Baby Cakes
6 Servings
INGREDIENTS
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons unsalted butter
3/4 cup granulated sugar
2 teaspoons excellent quality pure vanilla extract
3 large egg yolks
3/4 cup sour cream
3 ripe bananas
6 tablespoons brown sugar
METHOD
1
Sift together the flour, baking powder and salt in a small bowl.
Set aside.
2
In mixer fitted with paddle attachment, cream butter and sugar
until pale and fluffy, about 5 minutes. Scrape bowl. Add vanilla and
egg yolks. Mix until smooth. Scrape bowl. Add sour cream and mix
again. Scrape bowl. Add flour mixture and fold in by hand until
just combined.
3
Spray or butter 6 ramekins. Divide batter evenly among prepared
ramekins, filling just below the half-way point. Smooth batter.
4
Top with banana slices using up to 1/2 of a banana per ramekin.
Top each with 1 tablespoon of brown sugar.
5
Place a folded kitchen towel in bottom of the pressure cooker
removable pot. Pour in 3 cups water. Place ramekins on towel taking
care to keep them level. You may be able stack them all in the
pressure cooker by building the ramekins up, pyramid style. If not,
cook them in two separate batches.
7
Lock lid in place. Select Rice setting, and set timer for 8 minutes.
8
When cooking cycle is complete, allow pressure to release naturally.
When all pressure has been released, remove lid, tilting it away from
you to avoid steam. Carefully remove ramekins using tongs or
potholders.
9
The banana slices will now have a pink tinge to them. This is normal.
Enjoy warm with slightly sweetened whipped cream if desired.
Recipe courtesy Marian Getz, Wolfgang Puck Chef
52
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