the garlic, shallot and onion. Cook until softened and just brown. Add the sherry to the saucepan and simmer until reduced by half. Add the broth and raise the heat to
Carefully take the skins off of the roasted peppers; cut into quarters. Place in the jar of the blender. Auto Pulse on Low for about 10 seconds and then run on High for 1 minute or until completely smooth.
Adjust salt and pepper to taste and serve.
Nutritional information per serving (1 cup):
Calories 70 (19% from fat) • carb. 11g • pro. 3g • fat 1g • sat. fat 2g • chol. 4mg
• sod. 442mg • calc. 21mg • fiber 1g
Chocolate Banana Crème Brûlée
Your Cuisinart® PowerEdge™ 1000 Watt Blender makes this impressive dessert quick and easy. Both kids and adults will love it.
Makes 8 servings
3cups heavy cream 1½ cups whole milk
1vanilla bean, split and seeds scraped
6ounces milk chocolate
8large egg yolks
¾ cup granulated sugar, divided
2bananas, sliced
Preheat an oven to 325°F with the rack in the middle position.
In a small saucepan, combine the heavy cream, milk and vanilla bean, including the pod. Set over medium heat and bring just to a simmer. Remove the vanilla bean pod and discard.
Put the chocolate, egg yolks, 5 tablespoons of the granulated sugar and hot cream/milk mixture into the jar of your Cuisinart® PowerEdge™ 1000 Watt Blender. Run on Low for 30 seconds.
Evenly divide the mixture among 8 shallow ramekins. Skim the foam off of the top by blotting with a paper towel. Place the ramekins in a rimmed baking pan and then add water to a depth of ¼ inch of the ramekins.
Bake for 40 minutes, or until just set. Cool to room temperature and then chill overnight.
Before serving, place banana slices evenly on top of each chilled custard and then liberally sprinkle the reserved sugar over each. Using a kitchen torch, caramelize the sugar by quickly moving the flame back and forth about 1 inch above the ramekin.
Nutritional information per serving:
Calories 605 (66% from fat) • carb. 44g • pro. 8g • fat 44g • sat. fat 26g • chol. 344mg
• sod. 84mg • calc. 178mg • fiber 1g
Mascarpone-Honey Panna Cotta
Toasted chopped pistachios are a wonderful topping for this rich and creamy panna cotta.
Makes 8 servings
3 tablespoons water
2teaspoons unflavored powdered gelatin
3cups heavy cream, divided
½cup nonfat, plain yogurt
1¼ cups mascarpone, room temperature 1½ teaspoons pure vanilla extract
4tablespoons honey
¾ cup granulated sugar
Pour the water into a small mixing bowl or liquid measuring cup. Sprinkle the gelatin over the water; stir to mix. Let stand until softened, about 15 minutes.
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