R-33STD English 10/12/2002 15:19 Page 41

DRINKS, DESSERTS AND CAKES

France

PEARS IN CHOCOLATE SAUCE

Poires au chocolat

Total cooking time: approx. 8-13 minutes

Utensils: bowl with lid (2 l capacity) bowl with lid (1 l capacity) Ingredients

4

pears (600 g)

60 g

sugar

1 pack

vanilla sugar (10 g)

1 tbsps

pear liqueur, 30 % vol

150 ml

water

130 g

dark chocolate

100 g

crème fraîche

Tip: Delicious when served with a ball of vanilla ice cream.

Austria

CHOCOLATE WITH WHIPPED CREAM

Schokolade mit Schlagobers 1 portion Total cooking time: about 1 minute Utensil: large cup or mug (capacity 200 ml) Ingredients

150 ml

milk

30 g

bar of chocolate grated

30 ml

cream

 

chocolate vermicelli

Sweden

PISTACHIO RICE PUDDING WITH STRAWBERRIES

Pistaschris med zordgubbe

Total cooking time: approx. 27-31 minutes.

Utensil: Tall bowl with a lid (2 l capacity) Ingredients

125 g long grain rice

150 ml milk

175 ml water

1vanilla pod

pinch salt

50 g

sugar

250 g

strawberries

40 g

sugar

40 ml

Cointreau (40 % vol orange liqueur)

200 ml

cream

1

egg white

50 g

pistachio nuts (shell off)

1.Peel the pears whole.

2.Place the sugar, vanilla sugar, the pear liqueur and the water into the bowl, stir, cover and heat.

1-2 Min. 900 W

3.Place the pears into the liquid, cover and cook.

5-8 Min. 900 W

Take the pears out of the cooking liqueur, and place in a cold place.

4.Pour 50 ml of the cooking liqueur into the smaller bowl. Add the chopped chocolate and the crème fraîche, cover, and heat.

2-3 Min. 900 W

5.Stir the sauce well. Pour the sauce over the pears, and serve.

1.Pour the milk into the cup or mug. Add the grated chocolate to the milk, stir and heat. Stir halfway through.

about 1 Min. 900 W

2.Whip the cream until it is stiff, place on top of the chocolate, sprinkle with chocolate vermicelli and serve.

1.Place the rice in the bowl and fill with the liquid ingredients. Slit open the vanilla pod, add to the rice with the salt and the sugar, cover, and cook.

1.3-5 Min. 900 W

2.24-26 Min. 270 W

Allow the rice to stand for about 5 minutes after cooking.

2.Cut the strawberries in half, mix in the sugar and the Cointreau.

3.Remove the vanilla pod from the rice, and cool the rice in a cold water bain marie, while stirring. Whip the cream and the egg white separately until both are stiff. Fold in first the pistachios, then the cream, and finally the egg white into the cold rice.

4.Place the rice in a large dish. Make a well in the top and place the strawberries in the well.

ENGLISH

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Sharp R-33STD Pears in Chocolate Sauce, Chocolate with Whipped Cream, Pistachio Rice Pudding with Strawberries

R-33STD specifications

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