Cuisinart CBT-1000 CBT-1000 Manual - Page 24

the garlic, shallot and onion. Cook until softened and just brown. Add the sherry to the saucepan and simmer until reduced by half. Add the broth and raise the heat to medium-high. Bring the stock just to a boil. Let sit for 5 minutes and then pour into the jar of your Cuisinart® PowerEdge® 1000 Watt Blender. Carefully take the skins off of the roasted peppers; cut into quarters. Place in the jar of the blender. Auto Pulse on Low for about 10 seconds and then run on High for 1 minute or until completely smooth. Adjust salt and pepper to taste and serve. /VUSJUJPOBM
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H Chocolate Banana Crème Brûlée Put the chocolate, egg yolks, 5 tablespoons of the granulated sugar and hot cream/milk mixture into the jar of your Cuisinart® PowerEdge® 1000 Watt Blender. Run on Low for 30 seconds. Evenly divide the mixture among 8 shallow ramekins. Skim the foam off of the top by blotting with a paper towel. Place the ramekins in a rimmed baking pan and then add water to a depth of ¼ inch of the ramekins. Bake for 40 minutes, or until just set. Cool to room temperature and then chill overnight. Before serving, place banana slices evenly on top of each chilled custard and then liberally sprinkle the reserved sugar over each. Using a kitchen torch, caramelize the sugar by quickly moving the flame back and forth about 1 inch above the ramekin. Nutritional information per serving: $BMPSJFT


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H Your Cuisinart® PowerEdge® 1000 Watt Blender makes this impressive dessert quick and easy. Both kids and adults will love it. Makes 8 servings Mascarpone-Honey Panna Cotta Toasted chopped pistachios are a wonderful topping for this rich and creamy panna cotta. 3 cups heavy cream 1½ cups whole milk 1 vanilla bean, split and seeds scraped 6 ounces milk chocolate 8 large egg yolks ¾ cup granulated sugar, divided 2 bananas, sliced Preheat an oven to 325°F with the rack in the middle position. In a small saucepan, combine the heavy cream, milk and vanilla bean, including the pod. Set over medium heat and bring just to a simmer. Remove the vanilla bean pod and discard. Makes 8 servings 3 tablespoons water 2 teaspoons unflavored powdered gelatin 3 cups heavy cream, divided ½ cup nonfat, plain yogurt 1¼ cups mascarpone, room temperature 1½ teaspoons pure vanilla extract 4 tablespoons honey ¾ cup granulated sugar Pour the water into a small mixing bowl or liquid measuring cup. Sprinkle the gelatin over the water; stir to mix. Let stand until softened, about 15 minutes. 24