Electrolux EMS26405 User Manual page 39

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Berry jelly with vanilla sauce
Total cooking time: approx. 8-12 min.
Utensils: bowl with lid (2 Iitre capacity)
Ingredients
150 g redcurrants, washed and
sorted
150 g strawberries, washed and
sorted
150 g raspberries, washed and sorted
250 ml white wine
100 g sugar
50 ml lemon juice
8 gelatine sheets
300 ml milk
flavouring from 1 /
2
30 g sugar
15 g cornflour
Tip: You can also use frozen fruit once it
is defrosted.
Pears in chocolate sauce
Total cooking time: approx. 8-13 min.
Utensils: bowl with lid (2 Iitre capacity)
bowl with lid (1 Iitre capacity)
Ingredients
4 pears (600 g)
60 g sugar
1 pack vanilla sugar (10 g)
1 tbsp pear liqueur, 30 % proof
150 ml water
130 g plain chocolate pieces
100 g cream (crème fraîche)
Tip: You could also serve this with
vanilla ice cream.
Page 39
1. Reserve some of the fruit for
decoration. Puree the rest of the
berries with the wine. Put into the
bowl, cover and cook.
5-7 min.
Add sugar and lemon juice.
2. Leave gelatine in cold water for 10
minutes to soften. Remove and
squeeze out water. Stir gelatine into
the hot fruit until it dissolves. Put the
jelly into the fridge to set.
3. To make the vanilla sauce, put the
milk in a bowl. Slice the vanilla pod
open and scrape out the vanilla
vanilla pod flavouring. Stir the flavouring, sugar
and cornflour into the milk and cover
before cooking. Stir occasionally
during cooking and to finish.
3-5 min.
4. Tip the set jelly onto a plate and
garnish with the whole berries. Serve
with the vanilla sauce.
1. Peel the pears, keeping them whole.
2. Put sugar, vanilla sugar, liqueur and
water into the bowl. Stir and heat.
1-2 min.
3. Place the pears in the juice, cover
and cook.
5-8 min.
Take the pears out of the juice and
allow to cool.
4. Put 50 ml of the juice in the small
bowl, add the cream and chocolate.
Cover and heat.
2-3 min.
5. Stir the sauce well and pour over
the pears to serve.
39
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