ENGLISH
27
Chocolate and cream
1. Pour the milk into the cup. Add the
chocolate, stir and cook. Stir occasionally.
approx. 1 min. 800 W
2. Whip the cream until stiff and spoon this on
top of the chocolate. Serve garnished with
chocolate vermicelli.
Utensils: Large cup (200 ml capacity)
150 ml milk
30 g plain chocolate, grated
30 ml cream
chocolate vermicelli
Fruit jelly with vanilla sauce
1. Put some of the fruit to one side for
decoration. Purée the rest of the fruit with the
white wine, put it into a dish, cover and heat.
7-9 min. 800 W
2. Stir in the sugar and the lemon juice.
3. Soak the gelatin in cold water for approx. 10
min, then take it out and squeeze dry. Stir the
gelatin in with the hot purée until it has
dissolved. Place the jelly in the refrigerator and
leave to set.
4. To make the vanilla sauce; put the milk into
the other dish. Slit the vanilla pod and remove
the insides, stir this into the milk with the sugar
and the cornflour. Cover and cook, stir during
cooking and again at the end.
3-4 min. 800 W
5. Turn out the jelly onto a plate and decorate
with the remaining fruit. Pour the vanilla sauce
over the jelly.
Utensils: Dish with lid (2 l capacity)
Bowl with lid (1 l capacity)
150 g redcurrants, washed and stalks
removed
150 g strawberries, washed and hulls
removed
150 g raspberries, washed and hulls
removed
250 ml white wine
100 g sugar
50 ml lemon juice
8 gelatin leaves
300 ml milk
1
/
2
vanilla pod
30 g sugar
15 g cornflour
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