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Recepten 57
Gebak, Nagerechten, Drank
4 porties,
circa 670 kJ/160 kcal per portie
Vanillesaus
»lekker met vele soorten nagerechten en toetjes«
Ingrediënten:
1 tl. maïzena
2 el. suiker
500 ml melk
1/2 vanilleboon
1 ei
1 el. water
Tafelgerei:
Bereiding:
1. Voeg de maïzena al roerend aan de suiker en melk toe.
Sla op de vanilleboon met de achterkant van een mes, splits
de boon en plaats het in de koude melk. Breng de melk al
continu roerend aan de kook.
} Magnetron max. vermogen, 5 tot 7 min
2. Scheid het ei. Klop het eiwit tot een stijve consistentie op
en roer de dooier met water.
3. Haal de vanilleboon uit de saus en voeg de dooier al
roerend toe. Klop de saus met het opgeklopte eiwit op. Dien
warm of koud op.
4 porties,
circa 1727 kJ/413 kcal per portie
Chocolademousse
»een echte kaloriebom«
Ingrediënten:
100 g bitterzoete chocolade
50 g boter
2 el. brandewijn
3 eieren
3 el. lauwe melk
2 el. suiker
1/2 kop (100 g) room
Tafelgerei:
Bereiding:
1. Doe de chocolade in stukken en laat smelten in een pan.
} Magnetron max. vermogen, 1 tot 2 min
2. Voeg boter toe en blijf verwarmen. Voeg de brandewijn
vervolgens al roerend toe.
} Magnetron max. vermogen, circa 1 min
3. Scheid de eieren. Klop het eiwit zeer stijf op. Roer de
dooier met de suiker in de tweede pan tot een schuimige
consistentie. Voeg de melk toe en verwarm. Roer regelmatig.
} Magnetron max. vermogen, 1 tot 2 min
4. Roer de dooiercrème in het chocoladebotermengsel.
5. Klop de crème op tot een stijve consistentie, voeg al
roerend aan het gekoelde chocolademengsel samen met het
eiwit toe, giet het mengsel in kleine kommen en laat circa
twee uur aoelen.
58


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