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Cardamom Flavoured Tapioca
Cooking time: 17 min 4-6 people - MICROWAVE
Container: 1 large bowl
Weigh out the tapioca with the sugar in a bowl. Add the
vanilla sugar. Warm up the milk with the cardamom on MAX
for 5 minutes. Pour the hot milk over the tapioca. Whisk and
continue cooking for 11 to 12 minutes on 440W, uncovered,
stirring at least once during the cooking time. Add the egg
yolks, whisking vigorously; leave to cool.
Whisk the egg whites with 1 tbsp sugar until stiff and add
these to the mixture whilst it is still warm and before it sets
too much. Remove the pieces of cardamom and pour the
mousse into a bowl, then put in the fridge for a few hours
before serving.
750 ml milk,
80 g sugar,
1 sachet of vanilla sugar,
1 cardamom pod,
120 g tapioca,
3 eggs.
Coconut Flan
Cooking time: approx. 30 min 6 people COMBINATION COOKING
Container: 1 round Pyrex® dish, 22 cm diameter
Put the sugar and water into the dish. Cook on MAX for 4 to
5 minutes, checking every so often, until you obtain a
caramel mixture. Tip the dish in all directions to spread the
caramel out evenly. In a bowl mix the fresh milk, coconut
milk and the tapioca. Cook for 4 minutes on MAX. Add the
condensed milk and the eggs. Beat with an electric whisk.
Pour into the dish. Put into the oven on the enamel tray and
cook for 15 to 17 minutes in Combination mode:
CONVECTION HEATING 160°C + 440W, checking the
colour. Serve warm or cold.
Caramel: 50 g sugar,
2 tbsp water.
1 small tin sweetened
condensed milk (400 g),
1 tin coconut milk (400 g),
100 ml milk, 4 eggs,
2 tbsp tapioca.
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English
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Floating Islands
Cooking time: 8-10 min 4 people - MICROWAVE
Containers: 1 bowl, 1 plate and 1 bowl, capacity 1 litre
Cook the caramel in the bowl on MAX for 3 to 4 minutes
checking it carefully every so often. Stop the caramel
cooking by adding 2 spoonfuls of very hot water.
Pour the milk into the large bowl. Add the vanilla pod, split
into two. Heat for 3 to 4 minutes on MAX (until the milk is
simmering). Meanwhile, whisk together the egg yolks and
caster sugar until the mixture becomes pale. Pour in the
hot milk, whisking all the time. Cook again for 1 minute 30
s to 2 minutes on MAX, whisking every 30 seconds. Stop
cooking when the custard thickens. Remove the vanilla
pod and scratch it to leave a few grains in the custard.
Leave to cool. Beat the egg whites with a pinch of salt until
stiff. Gently mix in the sugar. Shape into oblongs on a plate
and cook for 40 to 60 seconds on MAX, watching them
carefully. Leave to cool before drizzling them with
caramel.
Meringues: 4 egg whites with
40 g sugar.
Custard: 4 egg yolks,
85 g caster sugar, 500 ml milk,
1 vanilla pod.
Caramel: 50 g sugar, 1 tbsp
water.