Panasonic NN ST342M: Desserts

Desserts

BUTTERSCOTCH PUDDING

CHOCOLATE MOUSSE

Serves: 4 to 6

Serves: 4

Ingredients:

Ingredients:

English

English

400 g (1 can) sweetened condensed milk

g

125 g black chocolate

g

30 g butter

g

10 ml (1 tablespoon) brandy

5 ml (1 teaspoon) vanilla essence

2 yolk

1

125 ml (

/2 cup) milk

300 ml cream whipped

3

190 ml (

/4 cup) self raising flour, sifted

250 ml (1 cup) brown sugar

Method:

1

125 ml (

/2 cup) hot tap water

Ware: Large glass bowl.

1. Reheat cream on HIGH power for 1 minute, add small

Method:

pieces of chocolate and stir all until them melting.

1. Place condensed milk in 2-litre casserole dish. Cook on

2. Add whipped yolk in the chocolate mixture and cook on

MEDIUM for 6 to 7 minutes, stirring twice during cook-

LOW power for 9-10 minutes. Stir each 1-2 minutes

ing.

through cooking.

2. Stir in butter, vanilla essence and milk. Stir until butter

3. Place into 4 individual serving dishes. Refrigerate until

is melted. Cool slightly.

set.

3. Add milk mixture to sifted flour. Mix well. Pour mixture

into 2-litre casserole dish.

CANDIED ROASTED NUTS

4. Sprinkle top with brown sugar and gently pour hot tap

Serves: 4

water over mixture. Cook on HIGH for 6 to 8 minutes.

Ingredients:

BLACK-CURRANT JAM

200 g lump sugar

g

0.5 liter

200 ml water

1

5 ml (

/2 tablespoon) lemon juice

Ingredients:

150 g (1 cup) nuts or sunflower seeds,

g

300 g fresh or frozen black-currant jam

g

or puking seeds, hulled.

1

300 g (1

g

/5 cups) sugar

Method:

Method:

Ware: Large pot, plastic wrap

Ware: 1.5-2-liter pot

1. Place sugar and hot water in the pot, stir and cook on

1. Place all ingredients in a large pot, stir well.

High power for 3 minutes. Add lemon juice and go on

2. Cook on HIGH power for 5 minutes until boil. Then go

cooking on HIGH power for 18-19 minutes or until

on cook on LOW power for 10 minutes, stir twice

caramelization.

through cooking. Sugar should be dissolved. After

2. Stir nuts with the hot caramel, place the mixture on

cooking stir well and leave for cooling.

plate and make even. Cover with plastic wrap. Make

level of mixture 1.0-1.5 sm, roll out the level through

mixture is melt. Roll out until 0.5 sm. Cut warm nuts

RED WINE PEAR

mixture on pieces and leave until cool through 1 hour.

Break down on pieces on the line.

Serves: 4

Ingredients:

FRUITS JELLY

4 medium pears

Ingredients:

1

100 g (

g

/2 cup) sugar

500 g bottled fruit (peach, pear,

g

1

300 ml (1

/5 cups) water

pineapple)

125 ml red wine

250 ml fruit syrup

on 4 anisette and cloves

250 ml fizzy drink (as Fanta)

lemon juice from 1 pc.

20 g gelatin

g

1 tablespoon coriander, same cinnamon

Whipped cream on taste

Cream on taste

Method:

Method:

Ware: liter pot

Ware: short large pot, plastic wrap

1. Soak gelatin in fruit syrup and leave for 30-40 minutes.

1. Peel pears and deseed.

2. Heat gelatin in the microwave oven on MEDIUM power

2. Place in pot sugar and water, cook on HIGH power for

for 2-3minutes until melt of gelatin, add fizzy drink, stir

3-4 minutes until boiling, add spices and wine and go

all.

on cook on HIGH power for 2-3 minutes.

3. Place some fruits into small containers and add fluid

3. Add pears in syrup, cook coved on MEDIUM power for

jelly. Refrigerate through 2 hours or until set.

8-10 minutes or until sift. Cool in syrup.

4. Serve in the small bowl with whipped cream.

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