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NEDERLANDS
149
DRANKEN, DESSERTS EN GEBAK
Duitsland
GRIESMEELPUDDING MET
FRAMBOZENSAUS
totale bereidingstijd: ca. 15-20 minuten
servies: schaal met deksel (inhoud 2 liter)
Ingrediënten
500 ml melk
40 g suiker
15 g gehakte amandelen
50 g griesmeel
1 eidooier
1 el water
1 eiwit
250 g frambozen
50 ml water
40 g suiker
1. Melk, suiker en amandelen in de schaal doen.
Afdekken en verwarmen.
3-5 min. 900 W
2. Griesmeel toevoegen en goed doorroeren.
Afdekken en verwarmen. Halverwege omroeren.
10-12 min. 270 W
3. Eidooier met water vermengen en door het hete
griesmeel roeren. Eiwit stijfkloppen en losjes door
de pudding roeren. Pudding in kleine schaaltjes
overdoen.
4. Frambozen wassen, goed drogen en met water
en suiker in een schaal doen. Afdekken en
verwarmen.
2-3 min. 900 W
5. Frambozen pureren en heet of koud bij de
griesmeelpudding serveren.
Frankrijk
PEREN IN CHOCOLADESAUS
totale bereidingstijd: ca. 8-13 minuten
servies: schaal met deksel (2 liter inhoud)
schaal met deksel (1 liter inhoud)
Ingrediënten
4 peren (600 g)
60 g suiker
1 zakje vanillesuiker (10 g)
1 el perenlikeur
150 ml water
130 g pure chocolade
100 g crème fraiche
Tip: Daarnaast kan nog een bolletje vanille-ijs
worden opgediend.
1. De peren schillen.
2. Suiker, vanillesuiker, likeur en water in de schaal
doen. Omroeren en verwarmen.
1-2 min. 900 W
3. Peren in de vloeistof zetten, afdekken en koken.
5-8 min. 900 W
Peren uit de schaal nemen en laten afkoelen.
4. 50 ml sap in de kleine schaal doen en crème
fraiche en chocolade toevoegen. Afdekken en
verwarmen.
2-3 min. 900 W
5. De saus goed omroeren en over de peren gieten.
Oostenrijk
CHOCOLADEMELK MET SLAGROOM
(1 portie)
totale bereidingstijd: ca. 1 minuut
servies: grote kop (200 ml inhoud)
Ingrediënten
150 ml melk
30 g pure chocolade, geraspt
30 ml slagroom
chocoladehagelslag
1. De melk in de kop gieten, Chocolade toevoegen,
omroeren en verwarmen. Af en toe omroeren.
ca. 1 min. 900 W
2. De room stijfkloppen en op de chocolademelk
lepelen. Garneren met chocoladehagelslag.
3. ZD-72D-EU Dutch 19/04/2005 10:11 Page 149
42


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