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Drinks, desserts & cakes
Sweden
Pistachio rice pudding with
strawberries
Total cooking time: approx. 27-31 minutes.
Utensils: Tall bowl with a lid (2 l capacity)
Ingredients
125 g long grain rice
150 ml milk
175 ml water
1 vanilla 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. 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.
France
Pears in chocolate sauce
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
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.
Tip: Delicious when served with a ball of vanilla ice
cream.
2. AG-32D-UK ENGLISH 20/05/2004 12:01 Page 36