Cuisinart CBT-1000 Blender User Manual


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the garlic, shallot and onion. Cook until softened and just brown.
Add the sherry to the saucepan and simmer until reduced by half.
Add the broth and raise the heat to medium-high. Bring the stock
just to a boil. Let sit for 5 minutes and then pour into the jar of your
Cuisinart
®
PowerEdge
®
1.3 HP Blender.
Carefully take the skins off of the roasted peppers; cut into
quarters. Place in the jar of the blender. Auto Pulse on Low for
about 10 seconds and then run on High for 1 minute or until
completely smooth.
Adjust salt and pepper to taste and serve.
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Chocolate Banana Crème Brûlée
Your Cuisinart
®
PowerEdge
®
1.3HP Blender makes this impressive
dessert quick and easy. Both kids and adults will love it.
Makes 8 servings
3 cups heavy cream
1½ cups whole milk
1 vanilla bean, split and seeds scraped
6 ounces milk chocolate
8 large egg yolks
¾ cup granulated sugar, divided
2 bananas, sliced
Preheat an oven to 325°F with the rack in the middle position.
In a small saucepan, combine the heavy cream, milk and vanilla
bean, including the pod. Set over medium heat and bring just to a
simmer. Remove the vanilla bean pod and discard.
Put the chocolate, egg yolks, 5 tablespoons of the granulated
sugar and hot cream/milk mixture into the jar of your Cuisinart
®
PowerEdge
®
1.3 HP Blender. Run on Low for 30 seconds.
Evenly divide the mixture among 8 shallow ramekins. Skim the
foam off of the top by blotting with a paper towel. Place the
ramekins in a rimmed baking pan and then add water to a depth
of ¼ inch of the ramekins.
Bake for 40 minutes, or until just set. Cool to room temperature
and then chill overnight.
Before serving, place banana slices evenly on top of each chilled
custard and then liberally sprinkle the reserved sugar over each.
Using a kitchen torch, caramelize the sugar by quickly moving the
flame back and forth about 1 inch above the ramekin.
Nutritional information per serving:
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Mascarpone-Honey Panna Cotta
Toasted chopped pistachios are a wonderful topping for this rich
and creamy panna cotta.
Makes 8 servings
3 tablespoons water
2 teaspoons unflavored powdered gelatin
3 cups heavy cream, divided
½ cup nonfat, plain yogurt
1¼ cups mascarpone, room temperature
1½ teaspoons pure vanilla extract
4 tablespoons honey
¾ cup granulated sugar
Pour the water into a small mixing bowl or liquid measuring cup.
Sprinkle the gelatin over the water; stir to mix. Let stand until
softened, about 15 minutes.
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