AEG MC1753E-M - Manual (Page 30)

30 Recipes
Chocolate with cream
1. Pour the milk into the cup. Add the chocolate, stir and
cook. Stir occasionally.
approx. 1 min. 800 W
2. Whip the cream until stiff and spoon this on top of the
chocolate. Serve garnished with chocolate vermicelli.
Utensils Large cup (200 ml capacity)
150 ml milk
30 g plain chocolate, grated
30 ml cream
chocolate vermicelli
Pears in chocolate sauce
1. Place the sugar, vanilla sugar, pear liqueur and the
water into the bowl, stir, cover and cook.
1-2 min. 800 W
2. Place the pears in the liquid, cover and cook.
9-11 min. 800 W
Take the pears out of the cooking liquid, and place in
the refrigerator.
3. Put 50 ml of the cooking liquid into the small bowl.
Add the chocolate and crème fraiche, cover and cook.
2-3 min. 800 W
4. Stir the sauce well, pour over the pears to 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 fraiche
Fruit jelly with vanilla sauce
1. Put some of the fruit to one side for decoration. Purée
the rest of the fruit with the white wine, put it into a
dish, cover and heat.
7-9 min. 800 W
2. Stir in the sugar and the lemon juice.
3. Soak the gelatin in cold water for approx. 10 min, then
take it out and squeeze dry. Stir the gelatin in with the
hot purée until it has dissolved. Place the jelly in the
refrigerator and leave to set.
4. To make the vanilla sauce; put the milk into the other
dish. Slit the vanilla pod and remove the insides, stir this
into the milk with the sugar and the cornflour. Cover
and cook, stir during cooking and again at the end.
3-4 min. 800 W
5. Turn out the jelly onto a plate and decorate with the
whole fruit. Pour the vanilla sauce over the jelly.
Utensils Bowl with lid (2 l capacity)
Bowl with lid (1 l capacity)
150 g redcurrants, washed and stalks
removed
150 g strawberries, washed and hulls
removed
150 g raspberries, washed and hulls
removed
250 ml white wine
100 g sugar
50 ml lemon juice
8 gelatin leaves
300 ml milk
1 /
2
vanilla pod
30 g sugar
15 g cornflour