Electrolux EMS26415 Pears in chocolate sauce, Semolina pudding with raspberry Sauce, Cheesecake

Pears in chocolate sauce

Utensils: Bowl with lid (2 I capacity) Bowl with lid (1 I capacity)

Ingredients

4whole pears, peeled (600 g)

60 g	sugar
10 g	vanilla sugar
1 tbsp	pear liqueur
150 ml	water
130 g	dark chocolate, chopped
100 g	crème fraiche

Semolina pudding with raspberry

sauce
Utensils:	Bowl with lid (2 I capacity)
	4 Ramekin dishes
Ingredients
500 ml	milk
40 g	sugar
15 g	chopped almonds
50 g	semolina

1egg yolk

1 tbsp water

1egg white

250 g raspberries

50 ml	water
40 g	sugar

Cheesecake

Utensils: Spring form tin

	(approx. 26 cm diameter)
Ingredients
Base:
300 g	flour
1 tbsp	cocoa
10 g	baking powder
150 g	sugar

1egg

10 g butter or margarine to grease the tin

Filling:

150 g butter or margarine

100 g sugar

10 g vanilla sugar

3eggs

400 g fromage frais

40 g powdered vanilla pudding mix

electrolux recipes 27

1.Place the sugar, vanilla sugar, pear liqueur and water into the bowl, stir, cover and cook.

1-2 min. 900 W

2.Place the pears in the liquid, cover and cook.

5-8 min. 900 W

Take the pears out of the cooking liquid, and place in the refrigerator.

3.Put 50 ml of the cooking liquid into the smaller bowl. Add the chocolate and crème fraiche, cover and cook.

2-3 min. 900 W

4.Stir the sauce well, pour over the pears to serve.

1.Put the milk, sugar and almonds in the bowl, cover and cook.

3-5 min. 900 W

2.Add the semolina, stir, cover and cook.

10-12 min. 270 W

3.Beat the egg yolk with the water in a cup, and stir into the hot mixture. Beat the egg white until it is stiff, and fold it into the mixture. Pour the pudding mixture into ramekins.

4.To make the sauce, wash the raspberries, dab them dry carefully, and place them in a bowl with the water and sugar. Cover and heat.

2-3 min. 900 W

5.Purée the raspberries and serve either hot or cold with the semolina pudding.

1.In a bowl, mix together the flour, cocoa, baking powder and sugar.

2.Add the egg and butter and mix in a food processor.

3.Grease the tin. Roll out the dough and line the tin, leaving 2 cm around the edges to form a rim. Bake the pastry.

6-8 min. 630 W

4.Whisk the butter and sugar until light and fluffy. Slowly whisk in the eggs. Add the fromage frais and the powdered vanilla pudding mix.

5.Spread the mixture over the cheesecake base and cook.

15-19 min. 630 W