Breville POWERMAX BBL200 - Manual (Page 15)

Spirited drinks
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Margarita
2 tablespoons Tequila
2 tablespoons Triple Sec
1 cup lime juice
12 ice cubes
1. Place Tequila, Triple Sec, lime juice and ice cubes
into blender jug.
2. Using speed 2, blend until well combined and ice
is crushed.
Fluffy duck
1 1 ⁄ 2 tablespoons white rum
1 1 ⁄ 2 tablespoons advocaat
3 tablespoons orange juice
2 tablespoons cream
6 ice cubes
1. Place rum, advocaat, orange juice, cream and ice
cubes into blender jug.
2. Using speed 2, blend until well combined and ice
is crushed.
Wild strawberry
1 1 ⁄ 2 tablespoons white Créme de Cacao
1 1 ⁄ 2 tablespoons strawberry liqueur
3 teaspoons Galliano
1 tablespoon coconut cream
1
1 ⁄ 2 tablespoons orange juice
1 tablespoon cream
3 strawberries, stems removed and sliced
5 ice cubes
1. Place Créme de Cacao, strawberry liqueur, Galliano,
coconut cream, orange juice, cream, strawberries
and ice cubes into blender jug.
2. Using speed 2, blend until well combined and ice
is crushed.
Melon dream
1 tablespoon Triple Sec
1
1 ⁄ 2 tablespoons Galliano
1 1 ⁄ 2 tablespoons cream
1 1 ⁄ 2 tablespoons orange juice
1 cup chopped rockmelon
10 ice cubes
1. Place Triple Sec, Galliano, cream, orange juice,
rockmelon and ice cubes into blender jug.
2. Using speed 2, blend until well combined and ice
is crushed.
Bloody mary
1 cup tomato juice
1 ⁄ 4 cup vodka
1 ⁄ 2 cup lemon juice
1 egg white
Salt and pepper
1 ⁄ 4 teaspoon Tabasco sauce
1 ⁄ 4 teaspoon Worcestershire sauce
5-6 ice cubes
celery leaves
1. Place tomato juice, vodka, lemon juice, egg
white, salt and pepper to taste. Tabasco sauce,
Worcestershire sauce and ice cubes into blender jug.
2. Blend on speed 2, until well combined and ice
is crushed.
Serve garnished with celery leaves.
Delissio desserts
continued
Choc-orange pumpkin flan
125g sweet un-iced chocolate biscuits
3 tablespoons walnuts
90g butter, melted
FILLING
250g pumpkin, peeled and cooked
2 teaspoons grated orange rind
3 ⁄ 4 cup cream
2 eggs, separated
1 teaspoon mixed spice
1 ⁄ 4 teaspoon ground nutmeg
2 ⁄ 3 cup brown sugar
1 1 ⁄ 2 tablespoons gelatine dissolved in
3 tablespoons hot water
1. Place biscuits into blender jug, pulse until biscuits
are crushed.
2. Transfer biscuit crumbs to a large bowl.
3. Add walnuts to blender jug, pulse until nuts are
finely chopped. Add to biscuit crumbs in bowl.
4. Stir in melted butter. Press mixture over base
and sides of a 20cm pie plate.
5. Refrigerate until firm.
6. To make filling, place pumpkin, orange rind, 3
tablespoons cream, egg yolks, spice, nutmeg and
sugar into blender jug.
7. Using speed 2, blend until smooth.
8. Pour mixture into a saucepan and stir over a
medium heat until hot but not boiling.
9. Whisk dissolved gelatine into pumpkin mixture.
10. Allow to cool and refrigerate until almost set.
Check every 15 minutes.
11. Whip extra cream and fold through filling with
beaten egg whites.
12. Spoon into biscuit base and refrigerate until set.
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BR6859 BBL200 Book.qxp 27/5/05 12:20 PM Page R14