Sharp R-68ST Manual De Instrucciones Y Recetario página 260

R-68ST CkBk_EN.qxd 7/27/07
Germany
SEMOLINA PUDDING WITH
RASPBERRY SAUCE
Total cooking time: approx. 17-21 minutes
Dish: Dish with cover (2 I capacity)
Ingredients
500 ml Milk
40 g Sugar
15 g Almonds, chopped
50 g Semolina
1 Egg yolk
1 tbsp Water
1 Egg white
250 g Raspberries
50 ml Water
10 g Cornflour
40 g Sugar
Tip: Extend the cooking time by 3 minutes for
frozen fruits.
France
PEARS IN CHOCOLATE SAUCE
Poires au chocolat
Total cooking time: approx. 13-17 minutes
Dish: Dish with cover (2 I capacity )
Dish with cover (1 I capacity )
Ingredients
4 Pears (600 g)
60 g Sugar
1 Pinch of vanilla sugar (10 g)
1 tbsp Pear liqueur, 30 Vol.-%
150 ml Water
130 g Dark chocolate
100 g Cream (Crème fraîche)
Tip:
A scoop of vanilla ice cream can be added to
this.
Austria
CHOCOLATE WITH CREAM
Chocolate with whipped cream
Total cooking time: approx. 1 minute
Dish: Large cup (200 ml capacity)
Ingredients
150 ml Milk
30 g Dark chocolate, grated
30 ml Cream, Crushed chocolate
12:21 PM Page GB-39
BEVERAGES, DESSERTS AND CAKES
(1 portion)
1. Place the milk, sugar and almonds in the dish and
heat while covered.
5-6 Min. 100 P
2. Add the semolina, stir and cook while covered,
stir once during the process.
10-12 Min.
3. Mix the egg yolk with the water in a cup and stir
under the hot puree. Beat egg white stiff and fold
in gently. Fill the semolina pudding into dishes.
4. To create the sauce, wash the raspberries, and dry
carefully. Mix the water with the starch and place in a
dish with the fruits and sugar. Heat while covered. Stir
occasionally until the end.
2-3 Min. 100 P
5. Blend the raspberries and either serve them cold
or hot with the semolina pudding.
1. Peel the whole pears.
2. Put the sugar, vanilla sugar, liqueur and water into
the dish, stir and heat while covered.
1-2 Min. 100 P
3. Place the pears in the liquid and cook while
covered.
8-12 Min. 100 P
Take the pears out of the liquid allow to cool.
4. Put 50 ml of the pear liquid into the smaller dish.
Add the crushed chocolate and cream and heat
while covered.
2-3 Min. 100 P
5. Stir the sauce well. Pour the sauce onto the pears
and serve.
1. Pour the milk into the cup. Add the chocolate
block to the milk, stir and heat. Stir again
occasionally.
approx. 1 Min.
2. Beat the cream stiff, pour onto chocolate and
serve with sprinklings of chocolate.
GB-39
30 P
100 P