Electrolux MCD2660E manual Berry jelly with vanilla sauce, Pears in chocolate sauce, Fiery drink

Recipes

Berry jelly with vanilla sauce

Total cooking time: approx. 8-12 minutes

Utensils: Bowl with lid (2 Iitre capacity) Ingredients

150 g	redcurrants, washed and sorted
150 g	strawberries, washed and sorted
150 g	raspberries, washed and sorted
250 ml	white wine
100 g	sugar
50 ml	lemon juice

8gelatine sheets

300ml milk

	flavouring from 1/2 vanilla pod
30 g	sugar
15 g	cornflour

Tip: You can also use frozen fruit once it is defrosted.

Pears in chocolate sauce

Total cooking time: approx. 8-13 minutes

Utensils: Bowl with lid (2 Iitre capacity)

	Bowl with lid (1 Iitre capacity)
Ingredients
4	pears (600 g)
60 g	sugar
1 pack	vanilla sugar (10 g)
1 tbsp	pear liqueur, 30 % proof
150 ml	water
130 g	plain chocolate pieces
100 g	cream (crème fraîche)

Fiery drink

for 30 servings

Total cooking time: approx. 8-10 minutes

Utensils: Bowl with lid (2 Iitre capacity) Ingredients

500 ml	white wine
500 ml	dry red wine
500 ml	rum, 54 % proof

1whole orange

3cinnamon sticks

75 g	sugar
10 tsp	rock candy

1.Reserve some of the fruit for decoration. Puree the rest of the berries with the wine. Put into the bowl and

cook cover.

5-7 min. 900 W Add sugar and lemon juice.

2.Leave gelatine in cold water for 10 minutes to soften. Remove and squeeze out water. Stir gelatine into the hot fruit until it dissolves. Put the jelly into the fridge to set.

3.To make the vanilla sauce, put the milk in a bowl. Slice the vanilla pod open and scrape out the vanilla flavouring. Stir the flavouring, sugar and cornflour into the milk and cover before cooking. Stir

occasionally during cooking and to finish.

3-5 min. 900 W

4.Tip the set jelly onto a plate and garnish with the whole berries. Serve with the vanilla sauce.

1.Peel the pears, keeping them whole.

2.Put sugar, vanilla sugar, liqueur and water into the

bowl. Stir and heat.

1-2 min. 900 W

3.Place the pears in the juice, cover and cook.

5-8 min. 900 W

Take the pears out of the juice and allow to cool.

4.Put 50 ml of the juice in the small bowl, add the cream

and chocolate. Cover and heat.

2-3 min. 900 W

5.Stir the sauce well and pour over the pears to serve.

Tip: You could also serve this with vanilla ice cream.

1.Pour the alcohol into the bowl. Peel the orange so that the peel is thin and put this in the alcohol together with the cinnamon and sugar.

Cover and heat.

8-10 min. 900 W

2.Remove the peel and cinnamon. Put one teaspoon of the rock candy into each grog glass, top up with the fiery drink and serve.

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