Zanussi ZBG26542XA Product Manaul - Page 26

RECIPES Pears in chocolate sauce 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. Utensils: Bowl with lid (2 l capacity) Bowl with lid (1 l 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 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 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. Cheesecake 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 filling over the cheesecake base and cook. 15-19 min. 630 W Utensils: Bowl with lid (2 l 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 Utensils: Spring form tin (approx. 26 cm diameter) 300 g 1 tbsp 10 g 150 g 1 Base: flour cocoa baking powder sugar 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 26