Electrolux MCD1762E, MCD1752E user manual Pears in chocolate sauce, Fruit jelly with vanilla sauce

32Recipes

Pears in chocolate sauce

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

1-2 min. 800 W

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

9-11 min. 800 W

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

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

2-3 min. 800 W

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

Utensils	Bowl with lid (2 l capacity)
	Bowl with lid (1 l capacity)
4	whole 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

Fruit jelly with vanilla sauce

1.Put some of the fruit to one side for decoration. Purée the rest of the fruit with the white wine, put it into a dish, cover and heat.

7-9 min. 800 W

2.Stir in the sugar and the lemon juice.

3.Soak the gelatin in cold water for approx. 10 min, then take it out and squeeze dry. Stir the gelatin in with the hot purée until it has dissolved. Place the jelly in the refrigerator and leave to set.

4.To make the vanilla sauce; put the milk into the other dish. Slit the vanilla pod and remove the insides, stir this into the milk with the sugar and the cornflour. Cover and cook, stir during cooking and again at the end.

3-4 min. 800 W

5.Turn out the jelly onto a plate and decorate with the whole fruit. Pour the vanilla sauce over the jelly.

Chocolate with cream

1.Pour the milk into the cup. Add the chocolate, stir and cook. Stir occasionally.

approx. 1 min. 800 W

2.Whip the cream until stiff and spoon this on top of the chocolate. Serve garnished with chocolate vermicelli.

Utensils	Bowl with lid (2 l capacity)
	Bowl with lid (1 l capacity)
150 g	redcurrants, washed and stalks
	removed
150 g	strawberries, washed and hulls
	removed
150 g	raspberries, washed and hulls
	removed
250ml	white wine
100 g	sugar
50 ml	lemon juice
8	gelatin leaves
300 ml	milk
1/2	vanilla pod
30 g	sugar
15 g	cornflour

Utensils	Large cup (200 ml capacity)
150 ml	milk
30 g	plain chocolate, grated
30 ml	cream
	chocolate vermicelli