UK
Drinks, desserts & cakes
Germany
Semolina pudding with raspberry sauce
Total cooking time: approx.
Utensils: Bowl with lid (2 Iitre capacity) Ingredients
500 ml | milk |
40 g | sugar |
15 g | chopped almonds |
50 g | semolina |
1 | egg yolk |
1 tbsp | water |
1egg white
250g raspberries
50 ml | water |
40 g | sugar |
France
Pears in chocolate sauce
Total cooking time: approx.
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) |
Austria
Chocolate with cream
1 portion
Total cooking time: approx. 1 minute
Utensils: Large cup (200 ml capacity) Ingredients
150 ml | milk |
30 g | plain chocolate, grated |
30 ml | cream |
| chocolate vermicelli |
1.Put the milk, sugar and almonds into the bowl, cover
and heat.
2.Add the semolina and stir. Cover and microwave. Stir
once during cooking.
10-12 min. 270 W
3.Mix the egg yolk with the water in a cup and fold into the hot semolina. Beat the egg white until stiff and lightly fold it in. Transfer the pudding to small bowls.
4.For the sauce wash the raspberries, dry carefully and put into a bowl with water and sugar.
Cover and heat.
5.Puree the raspberries and serve either hot or cold with the semolina pudding.
1.Peel the pears, keeping them whole.
2.Put sugar, vanilla sugar, liqueur and water into the
bowl. Stir and heat.
3.Place the pears in the juice, cover and cook.
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.
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 milk into the cup. Add the chocolate, stir and
heat. Stir occasionally.
approx. 1 min. 900 W
2.Whip the cream until stiff and spoon this on top of the chocolate. Serve garnished with chocolate vermicelli.
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