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AEG Electrolux MCD1753E Manual

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109Recepten
Bessengelei met vanillesaus
1. Een paar vruchten achterhouden voor de
garnering. De rest met de witte wijn pureren, in
de schaal doen en afgedekt verwarmen.
7-9 min. 800 W
2. Suiker en citroensap mengen.
3. Laat de gelatine ongeveer 10 minuten in koud water
weken, haal uit het water en knijp droog. Roer de
gelatine door de warme vruchtenpuree totdat deze
oplost. Zet de gelei in de koelkast en laat stijf worden.
4. Vanillesaus bereiden; giet de melk in de andere
schaal. Snij het vanillestokje open en schraap de
vanille uit, roer dit in de melk met het
suikermengsel en de maïsmeel. Afdekken en
koken, tijdens het koken roeren, aan het einde van de
kooktijd nogmaals roeren.
3-4 min. 800 W
5. Keer de schaal met de gelei om op een bord en
garneer met het resterende fruit. Giet de
vanillesaus over de gelei.
Servies Schalen met deksel (2 l inhoud)
Schalen met deksel (1 l inhoud)
150 g rode aalbessen, gewassen en
ontdaan van kroontjes
150 g aardbeien, gewassen en
ontdaan van kroontjes
150 g frambozen, gewassen en
ontdaan van kroontjes
250 ml witte wijn
100 g suiker
50 ml citroensap
8 blaadjes gelatine
300 ml melk
1
/
2
vanillestokje
30 g suiker
15 g maïsmeel
Chocolademelk met slagroom
1. De melk in de kop gieten, Chocolade toevoegen,
omroeren en verwarmen. Af en toe omroeren.
ca. 1 min. 800 W
2. De room stijfkloppen en op de chocolademelk
lepelen. Garneren met chocoladehagelslag.
Servies Grote kop (200 ml inhoud)
150 ml melk
30 g pure chocolade, geraspt
30 ml slagroom
chocoladehagelslag
… 109 …


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