Breville BBL200 manual Caramel puffs, Crepes with raspberry sauce, Banana coconut parfait

Better batters continued Delissio desserts

Caramel puffs

1 teaspoon dry yeast

1⁄2 teaspoon castor sugar

11⁄2 cups plain flour

1 cup warm water Oil for deep frying

2 tablespoons butter

1⁄2 cup golden syrup

2 tablespoons water

1.Combine yeast and sugar in a small bowl, with 2 tablespoons of the flour, stir in water.

2.Cover and set aside to stand in a warm place for 15 minutes or until mixture is frothy.

3.Place water and remaining flour into blender jug, then add yeast mixture. Using speed 2, blend until smooth.

4.Transfer mixture to a large bowl, cover and stand in a warm place for about 1 hour, or until batter is doubled in size and bubbles appear on the surface.

5.Heat oil in a large saucepan, cook dessertspoons of mixture in hot oil until puffs and light golden brown.

6.Drain on absorbent paper, then transfer to a serving dish.

7.Melt butter in a saucepan, stir in golden syrup and cook over a low heat for 3-4 minutes or until well blended.

8.Add water and heat gently, stirring, until blended.

9.Pour over puffs and serve immediately.

Crepes with raspberry sauce

11⁄4 cups milk

2 eggs

3 teaspoons butter, melted

1 cup plain flour

RASPBERRY SAUCE

250g fresh or frozen raspberries (defrosted)

1⁄4 cup icing sugar

2 tablespoons Grande Marnier or orange liqueur

2 tablespoons water

1.Place milk, eggs, butter and flour into blender jug. Using speed 2, blend until smooth.

2.Pour 1⁄4 cup of batter into a non-stick frying pan and cook over a medium heat until golden brown.

3.Turn and cook for 30 seconds longer. Set aside and keep warm.

4.Repeat with remaining mixture.

5.To make sauce, place raspberries, icing sugar, Grande Marnier and water into blender jug.

6.Using speed 1, blend until smooth.

Spoon over crepes and serve.

Banana coconut parfait

3 eggs, separated

1⁄2 cup castor sugar

4 tablespoons coconut cream

3 small bananas, peeled and chopped

1 tablespoon lime juice

1 teaspoon ground cinnamon

1 tablespoon Marsala

3 teaspoons gelatine dissolved in 3 tablespoons hot water and cooled

1 cup thickened cream

1.Beat egg yolks and castor sugar in a mixing bowl, until thick and creamy.

2.Place coconut cream, bananas, lime juice, cinnamon and Marsala in blender jug.

3.Using speed 2, blend until smooth.

4.Blend cooled gelatine mixture into egg yolk mixture, then stir in coconut mixture.

5.Place cream in a bowl and beat until soft peaks form, then fold through banana mixture.

6.Beat egg whites until stiff peaks form, then fold through banana mixture.

Spoon into eight individual serving glasses and refrigerate until firm.

Apricot creams

850g canned apricots in syrup

3 teaspoons gelatine

1 cup cream, whipped

1.Drain apricots, reserving syrup.

2.Place apricots into blender jug, using speed 1, blend until smooth.

3.Measure puree to make 11⁄4 cups. Reserve remaining puree.

4.Sprinkle gelatine over 3 tablespoons of reserved syrup and dissolve over hot water.

5.Set aside to cool then whisk into apricot puree.

6.Fold in whipped cream. Pour mixture into six individual moulds. Chill until firm.

Turn out and serve with remaining puree and cream if desired.

R12 R13