Recipe Book

Croissant, Fig & Ricotta
Bread Pudding
Prep time: 15 min
PRESSURE COOK: 50kPa / 15 min / Natural
SLOW COOK: 2 hours LO
Serves 6
200ml milk
200ml cream
1 vanilla pod, split, beans scraped
6 large (400g) day-old croissants
½ cup (160g) fig jam
½ cup (95g) dried figs, diced
¼ cup (60ml) maple syrup
3 eggs
½ cup (110g) sugar
1. Heat milk, cream and vanilla bean until hot but not boiling.
Remove from heat, discard vanilla bean and let cool.
2. Slice croissants in half length ways and spread fig jam thickly over
one half; sandwich together again and cut each croissant into thirds.
Arrange half of the croissants inside a 1–1.5L ceramic dish that fits
inside the cooking bowl.
3. Sprinkle half of the figs evenly over croissants and pour over half
of the maple syrup. Repeat with remaining croissants, figs and
maple syrup.
4. Whisk the eggs and sugar together until pale and creamy. Whisk in
cooled milk mixture. Pour over croissants and let sit for 10 minutes so
croissants absorb liquid.
5. Place trivet inside cooking bowl and pour 1 cup (250ml) of water into
bowl. Cover dish with foil and place on trivet.
6. Select PRESSURE COOK or SLOW COOK PUDDING.
7. When cooking has completed, carefully remove dish from pressure
cooker. Let stand for 5 minutes before serving.
Mini Blood Orange
Cheesecakes
Prep time: 20 min, plus chilling time
PRESSURE COOK: 50kPa / 5 min / Natural
Serves 4
120g ginger nut biscuits, processed to a crumb
50g butter, melted
500g cream cheese, softened
½ cup (110g) caster sugar
2 eggs, room temperature
¼ cup (60ml) sour cream
Zest from 1 blood orange (or other citrus fruit)
2 tablespoons blood orange juice
¼ teaspoon vanilla extract
Topping
¾ cup (180ml) sour cream
¼ cup (55g) caster sugar
Zest from 1 blood orange (or other citrus fruit)
1 tablespoon blood orange juice
1. Combine ginger nut crumbs with melted butter in a small bowl then
divide among four 10cm lightly greased springform tins. Use fingers
to press crumb mixture evenly and firmly into the bottoms and
partway up the sides of the tins. Chill until ready to use.
2. Using a hand mixer or stand mixer, beat together the cream cheese
and sugar until smooth. Add the eggs, sour cream, citrus zest, juice
and vanilla. Mix well.
3. Place trivet in cooking bowl and pour 2 cups (500ml) of water into
bowl. Fill the tins M full. Cover each tin tightly with foil. Arrange half
of the tins on the trivet.
4. Select PRESSURE COOK PUDDING and adjust cooking time to
5 minutes.
5. When cooking has completed, carefully remove cheesecakes and let
sit at room temperature. Repeat with remaining cheesecakes.
6. Prepare topping by combining sour cream, sugar, citrus zest
and juice. Divide topping evenly over each cheesecake and chill
completely before serving.
Chocolate Molten Cake
Prep time: 15 min
PRESSURE COOK: 50kPa / 10 min / Natural
Serves 4
120g butter, diced, plus extra for greasing
2 tablespoons cocoa powder, sifted
200g dark chocolate, chopped
2 eggs, beaten
1 teaspoon vanilla extract
L cup (75g) caster sugar
¼ cup (35g) plain flour
To serve
Vanilla ice cream
1. Grease and dust four 150ml dariole moulds with butter and
cocoa powder.
2. Combine chocolate and butter together in a large microwave safe
bowl and heat for 30 seconds. Stir and repeat until chocolate and
butter have melted. Stir in beaten eggs and vanilla and mix well.
3. Fold through combined flour and sugar. Spoon mixture into prepared
dariole moulds so they are ¾ full.
4. Place trivet in cooking bowl and pour 1 cup (250ml) water into bowl.
Place a small plate on the trivet and arrange moulds on top.
5. Select PRESSURE COOK PUDDING and adjust cooking time to
10 minutes.
6. When cooking has completed, carefully remove moulds and let rest
for 8-10 minutes. Run a knife along the side between the pudding and
mould before tipping onto a plate. Serve immediately with vanilla
ice cream.
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