Panasonic A883 Operating Manual page 102

Baked Alaska Surprise
Serves: 4 to 6
Ingredients:
10 to 12 sponge finger biscuits
or
1 round trifle sponge
1 punnet strawberries,
hulled and cut in half
1 tablespoon caster sugar
2 tablespoons fruit liqueur
1 litre vanilla ice cream
4 egg whites
3 /
cup caster sugar, extra
4
1 /
cup almonds, chopped (optional)
4
Method:
Line the base of a 23 cm round flan dish with biscuits or sponge
(the biscuits will overlap.) Place strawberries over base and
sprinkle with sugar and liqueur. Place scoops of ice cream
evenly over strawberries. Place in freezer.
To Cook by Convection:
Preheat oven to 250˚C. Beat egg whites until stiff. Gradually
add extra sugar beating all the time until sugar has dissolved
and mixture is thick and glossy. Fold in almonds and spoon
meringue mixture over ice cream. Cook on 250˚C on metal tray
set on glass turntable for 3 to 5 minutes. Serve immediately.
Chocolate Souffle
C
Serves: 4 to 6
Ingredients:
60 g butter
1 /
cup plain flour
2
2 tablespoons cocoa
300 ml milk
1 tablespoon vanilla essence
4 eggs, separated
1 /
cup caster sugar
3
1 /
cup choc bits
2
3 tablespoons icing sugar
Method:
Melt butter on HIGH for 30 seconds. Stir in flour and cocoa.
Slowly add milk to mixture, stirring well. Cook on HIGH for 3 to
4 minutes, stirring twice. Allow to cool slightly. Add vanilla. Beat
in egg yolks one at a time. Beat egg whites until stiff peaks
form. Gradually add caster sugar until peaks are stiff.
100
C
To Cook by Convection:
Preheat oven to 200°C. Gently fold beaten egg whites and choc
bits into the chocolate sauce. Pour mixture into a greased and
sugared 6 cup-pudding dish. Place on metal tray set on glass
turntable and cook on 200°C for 20 to 22 minutes. Dust top with
icing sugar. Serve immediately.
Pavlova
C
Serves: 8 to 10
Ingredients:
4 egg whites
pinch of salt
1 /
1 cups caster sugar
4
2 teaspoons vinegar
2 tablespoons cornflour
Topping:
300 ml cream
1 punnet strawberries,
hulled and cut in half
2 passionfruit
Method:
To Cook by Convection:
Preheat oven to 120°C with enamel shelf in low position.
Grease and line a baking tray. Dust with 1 tablespoon cornflour.
Beat egg whites and salt until stiff. Gradually add sugar and
continue beating until white and glossy and sugar has
dissolved. Fold vinegar and remaining cornflour into egg
mixture. Pile mixture high on a baking tray. Place on Low shelf
and cook on 120°C for 60 to 70 minutes. Allow to cool.
Filling:
Beat cream until thick. Spread cream over pavlova and
decorate with strawberries and passionfruit.