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Semolina pudding with raspberry sauce
1. Put the milk, sugar and almonds into the bowl,
cover and cook.
3-5 min. 900 W
2. Add the semolina, stir, cover and cook.
10-12 min. 270 W
3. Beat the egg yolk with the water in a cup, and stir
into the hot mixture. Beat the egg white until it is
stiff and fold into the mixture. Pour the pudding
into ramekins.
4. To make the sauce, wash and dry the raspberries,
and place into a bowl with the water and sugar.
Cover and heat.
2-3 min. 900 W
5. Purée the raspberries and serve with the semolina
pudding.
Utensils Bowl with lid (2 l capacity)
4 Ramekin dishes
500 ml milk
40 g sugar
15 g chopped almonds
50 g semolina
1 egg yolk
1 tbsp water
1 egg white
250 g raspberries
50 ml water
40 g sugar
Cheesecake
1. In a bowl, mix together the flour, cocoa, baking
powder and sugar.
2. Add the egg and butter and mix in a food processor
3. Grease the tin. Roll out the dough and line the tin,
leaving 2 cm around the edges to form a rim. Bake
the pastry.
6-8 min. 630 W
4. Whisk the butter and sugar until light and fluffy.
Slowly whisk in the eggs. Add the fromage frais and
the powdered vanilla pudding mix.
5. Spread the filling over the cheesecake base and cook.
15-19 min. 630 W
Utensils Spring form tin
(approx. 26 cm diameter)
BBaassee::
30
0 g flour
1 tbsp cocoa
10 g baking powder
150 g sugar
1 egg
10 g butter or margarine to grease the tin
FFiilllliinngg::
15
0 g butter or margarine
100 g sugar
10 g vanilla sugar
3 eggs
400 g fromage frais, 20 % fat content
40 g powdered vanilla pudding mix