Panasonic NN-CT559W, NN-CT569M En-83, Cheesecake, Floating Islands, Breton Prune Pudding, English

Cheesecake

Cooking time: 30 min	6 people - COMBINATION COOKING
Container: tart tin Ø 28 cm
All-butter sweet pastry,	Line the the tart tin with the pastry. Put to one side, in the
400 g (Quark) soft cheese,	fridge. Preheat the oven with the metal tray on
150 g fresh sheepʼs cheese	CONVECTION HEATING 220°C. Mix all the ingredients
(such as feta or ricotta),	together in the food processor; Pour into the pan and put
2 tbsp flour, 150 g sugar, 3 eggs,	into the oven on the metal tray. Cook for 28 to 30 min on
zest of 1 orange and 1 lemon.	Combination mode CONVECTION HEATING 190° + 100
	W protecting the top with a double circle of baking paper
	after 13 to 15 minutes. When cooked, take out of the pan
	and leave to cool on a wire rack.

Floating Islands

Cooking time: 8-10 min	4 people - MICROWAVE
Containers: 1 bowl, 1 plate and 1 bowl, capacity 1 litre
Meringues: 4 egg whites with	Cook the caramel in the bowl on MAX for 3 to 4 minutes
40 g sugar.	checking it carefully every so often. Stop the caramel
Custard: 4 egg yolks,	cooking by adding 2 spoonfuls of very hot water.
85 g caster sugar, 500 ml milk,	Pour the milk into the large bowl. Add the vanilla pod, split
1 vanilla pod.	into two. Heat for 3 to 4 minutes on MAX (until the milk is
Caramel: 50 g sugar, 1 tbsp	simmering). Meanwhile, whisk together the egg yolks and
water.	caster sugar until the mixture becomes pale. Pour in the
	hot milk, whisking all the time. Cook again for 1 minute 30
	s to 2 minutes on MAX, whisking every 30 seconds. Stop
	cooking when the custard thickens. Remove the vanilla
	pod and scratch it to leave a few grains in the custard.
	Leave to cool. Beat the egg whites with a pinch of salt until
	stiff. Gently mix in the sugar. Shape into oblongs on a plate
	and cook for 40 to 60 seconds on MAX, watching them
	carefully. Leave to cool before drizzling them with
	caramel.

Breton Prune Pudding

Cooking time: approx. 25 min	6 people - COMBINATION COOKING
Containers: 1 round Pyrex® dish, 22 cm diameter, and 1 bowl
250 g de prunes, stones removed,	Soak the prunes in a little water and rum and heat on MAX
20 ml rum,	for 1 minute. Leave to swell for at least 2 hours. Heat the
250 ml milk,	milk, butter and cream for 3 minutes at 600W. In a
60 g butter,	container, mix together the flour, salt, sugar and eggs and
200 ml single cream,	pour the hot milk into this mixture, whisking all the time.
100 g flour,	Spread out the drained prunes in the dish and pour the
1 pinch of salt,	mixture over them. Place the dish on the Metal Tray and
100 g sugar,	cook for approx. 22 minutes on Combination mode:
3 eggs.	CONVECTION HEATING 180°C + 440W, protecting the top
	with a circle of baking paper after 13 -15 minutes.

English

En-83