Sharp R-249 Spezifikationen PDF herunterladen (Seite 27)

E – 25

DESSERTS

Almond Bean Curd

[Ingredients]

1 packet Port wine jelly crystals

/2 cups Boiling water

/3 tbsp Custard powder

375 ml Milk

/2 cup Sugar

1 tsp Vanilla essence

1 cup Whipped cream

12 Macaroons

1 Madeira cake

/2 cup Sherry wine

few Strawberries

few Blueberries

[Method]

1. Dissolve jelly crystals in boiling watar. Refrigerate

until partially set.

2. Blend custard powder with milk; add sugar and

vanilla essence. Cook on microwave HIGH for

4 to 6 minutes, stirring twice during cooking.

Cool.

3. Fold half the whipped cream into custard.

4. Arrange macaroons and cake in the base of

4 individual serving dishes. Pour half the sherry

wine over macaroons and cake. Top with a layer

of strawberries, blueberries, jelly and custard.

5. Repeat layers. Chill for 2 to 3 hours.

6. Decorate with remaining whipped cream.

Triﬂ e

[Ingredients]

2 tbsp Gelatin

600 ml Water

200 ml Milk

/4 tbsp Almond extract

few Canned mixed fruits (with syrup)

[Method]

1. Put gelatin into casserole, add 600 ml water,

cover and microwave at HIGH for 7 to 9 minutes,

and stir until it dissolves completely.

2. Add milk and almond extract and stir well.

3. Pour into bowl, allow to set, and cool in

refrigerator.

4. Cut into diamond shapes, garnish with mixed

fruits and syrup.

[Ingredients]

90 g Flour

3 Eggs

70 g White sugar

50 g Raisins

Steam Raisin Cake

[Method]

1. Sift ﬂ our well and set aside.

2. Beat egg white in bowl until soft peaks form.

3. Gradually add sugar, continue beating.

4. Combine yolks and beaten egg white.

5. Add ﬂ our and stir quickly.

6. Add raisins and stir.

7. Pour the mixture into a well greased mold. Cover

with a paper towel and microwave at HIGH for

3 to 4 minutes until the center part is cooked.

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