Panasonic NN-CF778S Cookery Book & Operating Instructions page 141

Crème Caramel
4
Ingredients
150 ml (¼ pt) water
100g (4oz) caster sugar
4 eggs
5ml (1tsp) vanilla essence
50g (2oz) caster sugar
575 ml (1 pt) cold milk
Strawberry Roulade
4
Ingredients
4 medium egg whites
200g (7oz) caster sugar
5 ml (1tsp) cornflour
5 ml (1tsp) malt vinegar
5 ml (1tsp) vanilla extract
40g (1 ) flaked almonds
½
Filling:
300ml ( pt) double cream, softly
½
whipped
250g (9oz) strawberries, sliced
Desserts & Baking
Serves 4
Dish: 15 cm (6") soufflé dish
Put water and the 100g (4oz) of sugar in a soufflé dish.
Place on base of oven and cook on HIGH MICROWAVE
for 2 mins. or until sugar has dissolved. Continue cooking
on HIGH MICROWAVE for 12-15 mins. until sugar has
caramelised, keeping a close watch as it can burn easily.
CAUTION - Remove from oven very carefully (the base
will be extremely hot) and cool. Beat eggs, vanilla
essence, caster sugar and milk together and strain over
caramel. Place dish on base of oven and cook on
SIMMER MICROWAVE for 25-30 mins. or until starting to
set round edge of dish.The custard will continue to set on
cooling. Refrigerate for several hours before turning out.
Dish: Swiss roll tin 23 x 33cm (13"x 9"),
greased and lined with
baking parchment
Oven Accessory: wire shelf in lower position
Preheat the oven on CONVECTION 150°C. Whisk the
egg whites until stiff but not dry.
Slowly whisk in the sugar until the mixture is thick and
glossy. Blend the cornflour, vinegar and vanilla extract to
a smooth paste, in a separate bowl and then whisk into
egg whites.
Spoon into the tin and gently level the top. Sprinkle with
flaked almonds. Place on wire shelf and cook on
CONVECTION 150°C for 30 mins. Remove meringue
from oven and cover with damp greaseproof paper. After
10 minutes remove greaseproof paper from the meringue
and turn out onto a sheet dusted with icing sugar and
carefully peel off the lining paper. Spread cream all over
the meringue and scatter the strawberries on top. Roll up
the roulade from one of the short edges using the baking
parchment paper to help you. Chill in the fridge for 30
mins and then lightly dust with icing sugar before serving.
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