Panasonic NN-CF778S Crème Caramel, Strawberry Roulade, Desserts & Baking, Ingredients, Filling

Models: NN-CF778S NN-CF768M

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Crème Caramel

Desserts & Baking

Crème Caramel

￿4

Ingredients

150 ml (¼ pt) water

100g (4oz) caster sugar

4 eggs

5ml (1tsp) vanilla essence 50g (2oz) caster sugar 575 ml (1 pt) cold milk

Serves 4

Dish: 15 cm (6") soufflé dish

Put water and the 100g (4oz) of sugar in a soufflé dish. Place on base of oven and cook on HIGH MICROWAVE for 2 mins. or until sugar has dissolved. Continue cooking on HIGH MICROWAVE for 12-15 mins. until sugar has caramelised, keeping a close watch as it can burn easily. CAUTION - Remove from oven very carefully (the base will be extremely hot) and cool. Beat eggs, vanilla essence, caster sugar and milk together and strain over caramel. Place dish on base of oven and cook on SIMMER MICROWAVE for 25-30 mins. or until starting to set round edge of dish.The custard will continue to set on cooling. Refrigerate for several hours before turning out.

Strawberry Roulade

￿4

Ingredients

4 medium egg whites

200g (7oz) caster sugar

5 ml (1tsp) cornflour

5 ml (1tsp) malt vinegar

5 ml (1tsp) vanilla extract

40g (1½) flaked almonds

Filling:

300ml (½ pt) double cream, softly whipped

250g (9oz) strawberries, sliced

Dish: Swiss roll tin 23 x 33cm (13”x 9”), greased and lined with

baking parchment

Oven Accessory: wire shelf in lower position

Preheat the oven on CONVECTION 150°C. Whisk the egg whites until stiff but not dry.

Slowly whisk in the sugar until the mixture is thick and glossy. Blend the cornflour, vinegar and vanilla extract to a smooth paste, in a separate bowl and then whisk into egg whites.

Spoon into the tin and gently level the top. Sprinkle with flaked almonds. Place on wire shelf and cook on CONVECTION 150°C for 30 mins. Remove meringue from oven and cover with damp greaseproof paper. After 10 minutes remove greaseproof paper from the meringue and turn out onto a sheet dusted with icing sugar and carefully peel off the lining paper. Spread cream all over the meringue and scatter the strawberries on top. Roll up the roulade from one of the short edges using the baking parchment paper to help you. Chill in the fridge for 30 mins and then lightly dust with icing sugar before serving.

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Panasonic NN-CF778S Crème Caramel, Strawberry Roulade, Desserts & Baking, Ingredients, Serves Dish: 15 cm 6 soufflé dish