Wolfgang Puck BPCRM040 Use & Care Manual page 28

HSN_7QPressCookr11_HSN_7QPressCookr11 7/6/11 12:39 PM Page 53
Microwave Caramel
Makes enough to coat 8 ramekins
INGREDIENTS
1/2 cup granulated sugar
1/4 cup light corn syrup
5 drops fresh lemon juice
METHOD
1 Place all ingredients in a 2- or 4-cup glass measuring cup. Stir until
all sugar is moistened.
2 Cook in microwave until bubbles start piling up on top of each other
and mixture turns amber in color, approximately 3 minutes. The time
it takes depends on the wattage of your microwave.
3 Carefully remove and divide between ramekins. Use caution; sugar
mixture is extremely hot. Let cool until hard.
Notes: This recipe is a great topping for the Chocolate Truffle Crème
Brulee on page 47, if you do not own a blow torch. Simply pour the
hot caramel over the top of the cooled brulee and let harden.
Extra caramel can be used to make pretty garnishes. Simply pour out
in a lacy pattern onto aluminum foil, preferably the nonstick
aluminum foil that is now available. Allow to harden and then
carefully remove to top ice cream, cakes and other desserts.
Recipe courtesy Marian Getz, Wolfgang Puck Chef
53
Raspberry White Chocolate
Bread Pudding
4 Servings
INGREDIENTS
1 cup granulated sugar
4 large eggs
1/2 teaspoon kosher salt
1 tablespoon fresh lemon juice
2 teaspoons excellent quality pure vanilla extract
2 cups heavy whipping cream
2 tablespoons unsalted butter, melted
3 croissants, cut into 2-inch pieces (stale is fine)
1/2 cup fresh or frozen raspberries
2 tablespoons white chocolate chips
METHOD
1 Spray or grease a 6-cup baking mold or pan. Set aside.
2 In a large bowl, whisk together sugar, eggs, salt, lemon juice, vanilla,
cream and melted butter. Whisk until sugar is dissolved. Gently fold
in croissant pieces.
3 Pour one-third of mixture into prepared pan. Scatter a layer of
raspberries and white chocolate over mixture. Repeat layers twice.
4 Place a folded kitchen towel in bottom of pressure cooker
removable pot. Pour in 3 cups water. Place pan of bread pudding
on top of towel.
5 Lock lid in place and set timer for 1 1 minutes.
6 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 pan of bread
pudding, using potholders.
7 Serve warm with additional raspberries and slightly sweetened
whipped cream, if desired.
Recipe courtesy Marian Getz, Wolfgang Puck Chef
54