Panasonic A883 Operating Manual page 101

Cinnamon Poached Pears
Serves: 4
Ingredients:
1 /
cup water
2
1 /
cup caster sugar
4
1 /
teaspoon cinnamon
2
4 pears, peeled and sliced
Method:
Combine water caster sugar and cinnamon in 1-litre jug. Cook
on HIGH for 2 minutes. Place the pears in 2-litre dish. Pour over
syrup and cover. Cook on HIGH for 6 to 8 minutes.
Strawberry Mousse
Serves: 4 to 6
Ingredients:
1 /
cup water
4
2 teaspoons powdered gelatine
100 g white chocolate
1 punnet strawberries
2 egg yolks
180 ml cream, whipped
Method:
Place water in a small bowl, sprinkle with gelatine. Heat on
MED HIGH for 1 minute to dissolve, do not boil. Break
chocolate into small pieces and place into a small bowl, melt on
1 /
MED HIGH for 1 to 1 minutes. Allow to cool slightly. Process
2
strawberries or sieve to a puree.
Combine egg yolks with cream, add cooled chocolate and
gelatine and fold lightly. Gently fold strawberries into mixture.
Pour into individual ramekins or one large mould and refrigerate
for 2 to 3 hours or until set.
FRUIT - Peel, slice, chop into even sized pieces. Place in shallow heatproof dish on glass turntable.
Apples - poached 500 g
Apples - stewed 500 g
Peaches - poached 500 g
Pears - poached 500 g
Plums - poached 500 g
Plums - stewed 500 g
Rhubarb - stewed 500 g
HIGH 8 min Add 300 ml of water. Only half fill dish. Cover.
HIGH 8 min Only half fill dish. Cover.
HIGH 4 - 5 min Add 300 ml of water. Only half fill dish. Cover.
HIGH 6 - 7 min Add 300 ml of water. Only half fill dish. Cover
HIGH 8 min Add 300 ml of water. Only half fill dish. Cover.
HIGH 6 - 10 min Add 30 ml of water. Only half fill dish. Cover.
HIGH 5 min Only half fill dish. Cover.
Tiramisu
Serves: 4 to 6
Ingredients:
1 tablespoon ground coffee beans
2 tablespoons rum
500 g pkt sponge finger biscuits
3 eggs, separated
2 tablespoons sugar
100 g dark chocolate
500 g mascarpone cheese
2 tablespoons cocoa
Method:
Prepare 2 cups of slightly sweetented espresso coffee using
ground coffee beans. Place coffee and rum into a wide bowl
and quickly dip sponge biscuits into the mixture, making sure
they are wet but not dripping. Set aside. Melt chocolate on
Medium for 1 to 2 minutes. Allow to cool slightly. Beat together
egg yolks and sugar and add the mascarpone cheese, stir until
smooth. Beat the egg whites until they hold stiff peaks and fold
into the cheese mixture. Arrange
1 /
the base of a dish, top with
2
ending with biscuits Cover and refrigerate for at least 5 hours.
Dust liberally with cocoa before slicing to serve.
1 /
of the sponge biscuits into
3
the cheese mixture, repeat layers
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