Wolfgang Puck BPCRM040 Use & Care Manual page 25

HSN_7QPressCookr11_HSN_7QPressCookr11 7/6/11 12:39 PM Page 47
Chocolate Truffle Crème Brulee
6 Servings
INGREDIENTS
2 cups heavy whipping cream
1 cup bittersweet chocolate pieces or chips
1/3 cup granulated sugar
2 teaspoons excellent quality pure vanilla extract
5 large egg yolks
METHOD
1 Heat cream in microwave until very hot, about 2 minutes. Pour hot
cream over chocolate pieces in a large bowl. Whisk until chocolate is
completely melted.
2 Whisk in remaining ingredients. Divide between 6 ramekins.
3 Place a folded kitchen towel in bottom of 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 batches.
4 Lock lid in place and set timer for 6 minutes.
5 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.
6 Sprinkle an even layer of granulated sugar over tops of each
ramekin. Place them on a heatproof surface and burn the tops to a
nice amber color using a blowtorch. I do not find that caramelizing
the sugar works well under the oven broiler. If you do not have a
torch, make the Microwave Caramel recipe on page 55, or omit the
caramelized sugar step.
Recipe courtesy Marian Getz, Wolfgang Puck Chef
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Creamy Dreamy Rice Pudding
4 - 6 Servings
INGREDIENTS
2 cups water
1 cup rice, such as long grain (my favorite is baby basmati)
1 tablespoon unsalted butter (important to control foaming)
1/2 teaspoon kosher salt
1 split vanilla bean, Tahitian preferred
1/2 cups half and half
3/4 cups granulated sugar
1 teaspoon fresh lemon juice
METHOD
1 Combine water, rice, butter, salt and vanilla bean in cooking pot.
2 Lock lid in place and set timer for 5 minutes.
3 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.
4. Add remaining ingredients and stir thoroughly.
5 The pudding will be quite runny, but that is how I prefer it since it
thickens up considerably as it cools. If you like it thick, set timer for 6
minutes again but do not lock on lid. Bring to a full boil and turn off.
6 Serve warm. Add dried fruit, fresh fruit, cinnamon or other spices
as desired.
Recipe courtesy Marian Getz, Wolfgang Puck Chef
48