TSCDIST_PressureCooker manual 7/20/07 11:30 AM Page 51
Raspberry Sauce
8
INGREDIENTS
2 cups fresh or frozen raspberries
2 tablespoons granulated sugar
1 teaspoon lemon juice
METHOD
1Place all ingredients in a small saucepan over medium heat. Cook for 10 - 15 minutes, until sauce reduces and sugar dissolves.
2To remove seeds, press through a sieve.
3When cool, serve to decorate your dessert plate or drizzle over White Chocolate Cheesecake.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Easy Individual
Banana Baby Cakes
6 Servings
INGREDIENTS
11/4 cups
11/2 teaspoons baking powder 1/2 teaspoon kosher salt
6 tablespoons unsalted butter 3/4 cup granulated sugar
2 teaspoons excellent quality pure vanilla extract
3 large egg yolks 3/4 cup sour cream 3 ripe bananas
6 tablespoons brown sugar
METHOD
1Sift together the flour, baking powder and salt in a small bowl. Set aside.
2In mixer fitted with paddle attachment, cream butter and sugar until pale and fluffy, about 5 minutes. Scrape bowl. Add vanilla and egg yolks. Mix until smooth. Scrape bowl. Add sour cream and mix again. Scrape bowl. Add flour mixture and fold in by hand until just combined.
3Spray or butter 6 ramekins. Divide batter evenly among prepared ramekins, filling just below the
4Top with banana slices using up to 1/2 of a banana per ramekin. Top each with 1 tablespoon of brown sugar.
5Place a folded kitchen towel in bottom of the pressure cooker removable pot. Pour in 3 cups water. Place ramekins on towel taking care to keep them level. You may be able stack them all in the pressure cooker by building the ramekins up, pyramid style. If not, cook them in two separate batches.
7Lock lid in place. Select Rice setting, and set timer for 8 minutes.
8When cooking cycle is complete, allow pressure to release naturally. When all pressure has been released, remove lid, tilting it away from you to avoid steam. Carefully remove ramekins using tongs or potholders.
9The banana slices will now have a pink tinge to them. This is normal. Enjoy warm with slightly sweetened whipped cream if desired.
Recipe courtesy Marian Getz, Wolfgang Puck Chef
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