Recipes
68
Cakes, Bread, Desserts and Drinks
Denmark
Fruit Jelly with Vanilla Sauce
“Rødgrød med vanilie sovs”
Total cooking time: approx. 8-12 minutes
Utensils: Bowl with cover (2 l contents)
Bowl with cover (1 l contents)
Ingredients
150 g Wash and sort red currants
150 g Wash and sort strawberries
150 g Wash and sort raspberries
250 ml White wine
100 g Sugar
50 ml Lemon juice
8 Leaf Gelatin
300 ml Milk
Core of
1
/
2
vanilla bean
30 g Sugar
15 g Food starch
Preparation
1. Reserve some fruits for garnish. Puree rest of berries with
white wine, add to bowl, cover and cook.
5-7 Min. 100P
Carefully turn sugar and lemon juice under.
2. Soak gelatin in cold water for about 10 minutes, then
squeeze excess moisture out. Stir gelatin into the hot
fruit puree until it is dissolved. Refrigerate jelly until it
solidifies.
3. Add milk and vanilla sauce into bowl.
Cut open vanilla bean, remove the core. Stir vanilla core,
sugar and food starch into the milk, cover and cook.
Stir occasionally and after cooking is finished.
3-5 Min.
100P
4. Empty jelly onto a plate, garnish with whole fruits. Serve
with vanilla sauce.
Tip:
Can also be served with ice-cold cream or yoghurt.
Austria
Curd strudel
“Topfenstrudel“
Total cooking time: approx. 18-20 minutes
Utensils: Bowl (1 l content)
Oval, flat casserole dish (approx.
30 cm long)
Ingredients
125 g Flour
1 tbsp Oil
1/2 Egg
50 ml Water
1/4 Core of one vanilla bean
50 g Butter or margarine
2 Egg yolk
75 g Sugar
250 g Curd (20% fat content)
50 ml Heavy whipping cream
2 Egg white
Flour for dusting
40 g Butter or margarine
20 g Breadcrumbs
30 g Raisins
1 tsp Butter or margarine for greasing the pan
Preparation
1. To make a dough, knead flour,
1
/
2
tbsp. oil and the egg
with the kneading attachment of a handheld blender.
Slowly add enough water to form a smooth, elastic
dough. The dough should not be sticky. Brush the dough
with the rest of the oil
2. Cover the dough with a hot, wet kitchen towel, let stand
for 30 minutes.
3. Cut open vanilla bean, remove the core. With a handheld
blender, stir the butter, egg yolk, sugar and vanilla core
until creamy. Stir in the curd and cream. Beat egg white
until stiff, carefully fold in.
4. Dust a dry kitchen towel with flour. Roll dough onto this
surface until it is very thin.
5. Melt the butter in a bowl.
approx. 1 Min.
100P
Baste the dough with butter and sprinkle with
breadcrumbs. Place an even layer of curd mixture on the
dough, sprinkle raisins on top.
6. Using the kitchen towel, carefully turn the dough to form
a roll.
7. Grease the pan. Put the strudel roll, seam side down,
onto the baking pan and bake on the low rack in the
pre-heated microwave oven.
17-19 Min.
50P/230°C
Tip:
Serve the strudel hot or cold. May be served with vanilla
sauce.
R-960N_48-75.indd 68
4/28/08 4:32:13 PM
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