Recipe Book

Desserts
Simply sweet.
It’s a scientific fact that you always have more room for
dessert. This is because the sugar in sweet foods triggers
a reflex which relaxes the stomach and reduces the
sensation of being full.
But ending your meal on a sweet note can be more of a task
than a treat. Delicate desserts like custards, puddings and
crème can suffer significant texture changes if exposed
to high temperatures. Gently heating these desserts in
a water bath ensures you don’t overcook the mixture to the
point of curdling, but manoeuvring the large trays of boiling
water in and out of the oven can make the whole process
difficult and time consuming.
In a pressure cooker, the ramekins are simply placed
on a basket or tray above the boiling water and steamed.
The sealed environment traps all the moisture inside the
cooker, eliminating the need to top up the cooking water
while keeping custards silky smooth and cakes moist.
Tip:
For a quick treat without all the fuss, use the Pressure
Cook Pudding setting which uses low pressure to gently
cook cakes, cheesecakes, custards and puddings in half
the time.
Pressure cookers seal in moisture
and speed up cooking times
The humidity prevents desserts
from drying out during cooking
Sauna
Ready in
10 mins
40
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