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BO_0912_KB_052_108_GB_3K
6 leaves of gelatine (or 2 x 11 g
86
29.04.2005
9:57 Uhr
Strawberry swirl
Ingredients:
300 g strawberries
50 g sugar
sachets of gelatine)
200 g sour cream
150 g natural yoghurt
4 tsp vanilla sugar
50 g sugar
250 ml double cream
Baked quark pudding
Ingredients:
500 g quark
100 g sugar
2 eggs
2 tsp vanilla sugar
125 g semolina
Juice of
/
lemon
1
2
/
tsp baking powder
1
2
125 g raisins
2 tbsp breadcrumbs
30 g butter
Seite 86
Serves 6
Method:
1. Soak the gelatine leaves in cold water for approx.
10 minutes. Purée the strawberries with the sugar.
Remove 3 of the gelatine leaves from the water and
gently squeeze. Warm the gelatine for 15 seconds at
450 W. Mix with a little strawberry purée until
dissolved, then stir into the rest of the fruit, ensuring
it is thoroughly mixed.
2. Combine the sour cream with the yoghurt, vanilla
sugar and sugar. Gently squeeze the excess water out
of the remaining gelatine leaves, and warm them for
15 seconds at 450 W. Mix a little of the sour cream
mixture into the gelatine, then stir into the rest of
the sour cream. Refrigerate until the mixture begins
to set.
3. Whip the cream and fold into the sour cream mixture.
Spoon into serving dishes and swirl some of the
strawberry purée into each. Chill before serving.
Setting:
Microwave
Power level:
450 W + 450 W
Position:
Turntable
Duration:
15 seconds + 15 seconds
Serves 4
Method:
1. Mix the quark with the sugar, eggs, vanilla sugar,
semolina, lemon juice and baking powder. Stir in the
raisins and spoon into a greased soufflé dish (20 cm
diameter).
2. Sprinkle with breadcrumbs, dot with butter and cook
uncovered.
3. You could also add 500 g stoned cherries or chopped
apricots.
Setting:
Microwave
Power level:
800/900 W
Position:
Turntable
Duration:
10–12 minutes
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