Electrolux EMS26204OK User Manual page 27

Pears in chocolate sauce
Utensils: Bowl with lid (2 I capacity)
Bowl with lid (1 I capacity)
4 whole pears, peeled (600 g)
60 g sugar
10 g vanilla sugar
1 tbsp pear liqueur
150 ml water
130 g dark chocolate, chopped
100 g crème fraîche
Semolina pudding with raspberry
sauce
Utensils: Bowl with lid (2 I capacity)
4 Ramekin dishes
500 ml milk
40 g sugar
15 g chopped almonds
50 g semolina
1 egg yolk
1 tbsp water
1 egg white
250 g raspberries
50 ml water
40 g sugar
Cheesecake
Utensils: Spring form tin (approx. 26 cm
diameter)
Base:
300 g flour
1 tbsp cocoa
10 g baking powder
150 g sugar
1 egg
10 g butter or margarine to grease the tin
Filling:
150 g butter or margarine
100 g sugar
10 g vanilla sugar
3 eggs
400 g fromage frais, 20 % fat content
40 g powdered vanilla pudding mix
1. Place the sugar, vanilla sugar, pear liqueur
and water into the bowl, stir, cover and cook.
1-2 min. 900 W
2. Place the pears in the liquid, cover and cook.
5-8 min. 900 W
Take the pears out of the cooking liquid, and
place in the refrigerator.
3. Put 50 ml of the cooking liquid into the
smaller bowl. Add the chocolate and crème
fraîche, cover and cook.
2-3 min. 900 W
4. Stir the sauce well, pour over the pears and
serve.
1. Place the milk, sugar and almonds in the
bowl, cover and cook.
3-5 min. 900 W
2. Add the semolina, stir, cover and cook.
10-12 min. 270 W
3. Beat the egg yolk with the water in a cup and
stir into the hot mixture. Beat the egg white
until it is stiff, and fold it into the mixture. Pour
the pudding into ramekins.
4. To make the sauce, wash and dry the
raspberries and place into a bowl with the
water and sugar. Cover and heat.
2-3 min. 900 W
5. Purée the raspberries and serve with the
semolina pudding.
1. In a bowl, mix together the flour, cocoa,
baking powder and sugar.
2. Add the egg and butter and mix in a food
processor.
3. Grease the tin. Roll out the dough and line
the tin, leaving 2 cm around the edges to
form a rim. Bake the pastry.
6-8 min. 630 W
4. Whisk the butter and sugar until light and
fluffy. Slowly whisk in the eggs. Add the
fromage frais and the powdered vanilla
pudding mix.
5. Spread the mixture over the cheesecake
base and cook.
15-19 min. 630 W
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ENGLISH