Electrolux EMS2685 manual 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
8	gelatine sheets
300 ml	milk
30 g	flavouring from 1/2 vanilla pod
	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 Portions)
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
1	whole orange
3	cinnamon sticks
75 g	sugar
10 tsp	rock candy

RECIPES

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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