Bedienungsanleitung Solis Foamer 3 in 1 (Seite 28 von 29) (Deutsch, Englisch, Holländisch, Französisch, Italienisch)

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Coffee-Liqueur Sauce (about 3 cups)

Serve over soufﬂés, sweet cookies, or ice

cream.

2 tablespoons cold strong black coffee

1 tablespoon coffee-ﬂavoured liqueur

1. Follow recipe for Good old Fashioned

Custard or Cream Custard.

2. When custard is complete, scoop into

a bowl, add coffee and liqueur, and stir to

blend.

Creme Anglaise

(about 2 cups, enough to ﬁll a 10 to

11 inch-wide round tart pastry)

As a sauce, use this mixture warm. Creme

Anglaise is also used cold as the creamy base

in tarts covered with fresh berries or fruit

that are glazed with melted jelly.

1 cup reduced fat or whole milk

2 large eggs

3 tablespoons sugar

2 tablespoons Froth Au Lait Vanilla Syrup

1 teaspoon vanilla extract

1 tablespoon cornstarch

1. Put Sauce Whip in pitcher and add milk,

egg, sugar, syrup, vanilla, and cornstarch.

2. Hold top of whip and rotate in both

directions until it moves easily and distributes

cornstarch evenly. Cover pitcher with lid and

press start button. Mixture foams at ﬁrst,

and then settles down.

3. When unit shuts off automatically, stir

several times with a heat resistant rubber

spatula. Use spatula to pour Creme Anglaise

into a bowl stirring to blend.

4. Use warm as a sauce, or cover airtight

and chill until cold (at least 2 hours) or to

store up to 2 days. Use cold to ﬁll tarts and

pastries.

Suzette Sauce (about 1½ cups)

Serve over fresh fruit, ice cream, or crepes.

½ cup (125 g butter

1 tablespoon orange juice

3 tablespoons orange-ﬂavoured liqueur

½ cup sugar

1 to 2 teaspoons ﬁnely grated orange peel

1. Heat butter in microwave until about of

the butter melts (35 to 50 seconds) Stir to

melt remaining butter; it should not be hot.

Refrigerate in measuring cup to cool for

2 to 3 minutes.

2. Put Sauce Whip in pitcher and add oran-

ge juice, liqueur, sugar, and orange peel

Stir to distribute ingredients. Have melted

butter in measuring cup available but do

not add it at this time. Cover pitcher with

lid and press start button.

3. After about 30 seconds, while unit is

running, slightly lift and tilt Flavour Hatch

towards you and slowly pour melted butter

through opening into pitcher. Lock Flavour

Hatch into place.

4. When unit shuts off automatically,

remove pitcher from base and use a heat

resistant rubber spatula to stir sauce vigo-

rously against bottom of pitcher for about

30 seconds. Scoop and pour sauce into a

bowl and stir.

5. Serve hot or warm.

Raspberry Sauce (about 3 cups)

Serve with gelatine melds, ice cream or

fresh fruit salads.

2-3 tablespoons

1. Froth Au Lait Raspberry Flavoured Syrup

or sieved raspberry puree Follow recipe

for Good old Fashioned Custard or Cream

Custard.

2. When custard is complete, scoop into a

bowl, add raspberry syrup or puree, and stir

to blend.

Chocolate Sauce (about 3 cups)

Serve hot with hot poached pears, ice

cream, or steamed puddings.

1 cup reduced fat or whole milk

2 tablespoons Froth Au Lait Vanilla Flavored

Syrup

4 egg yolks 1 teaspoon sugar

200-250 g milk-chocolate candy bar

1. Chop or cut chocolate bar into small

pieces. Place in a bowl and set aside.

2. Put Sauce Whip in pitcher and add milk,

vanilla syrup, egg, and sugar. Cover pitcher

with lid and press start button.

3. When unit shuts off automatically,

remove pitcher from base and use a heat re-

sistant rubber spatula to stir sauce vigorous-

ly against bottom of pitcher for about 30

seconds. Scoop and pour sauce into bowl

with chocolate pieces in it. Stir vigorously to

melt chocolate and blend.

4. Serve hot or warm.

Zabaglione Sauce (about 1½ cups)

Serve hot with fresh fruits, soufﬂés,

steamed puddings, or apple or banana frit-

ters. Chill to serve the sauce as a dessert.

4 large egg yolks

¹/

cup sugar

¹/

cup Marsala

1. Put Sauce Whip in pitcher and egg yolks,

sugar, and Marsala. Cover pitcher with lid

and press start button.

2. When unit shuts off automatically,

remove pitcher from base and use a heat

resistant rubber spatula to stir vigorously

against bottom of pitcher for 30 seconds.

3. Use spatula to scoop and pour sauce into

a bowl.

4. Serve hot or warm. To serve the sauce as

a dessert, pour into a bowl and place in a

large bowl of water and ice. Stir gently until

cool. Transfer to serving dishes and refrige-

rate until required.

Parisian Lemon Curd

(about 1 cup, enough to ﬁll 4 shallow

pastries, about 3 inches wide)

This curd is most like the kind you ‚II ﬁnd in

the ﬁnest Parisian patisseries.

¹/

cup (1/4 Ib.) butter

4 large egg yolks

¹/

cup fresh lemon juice

¹/

cup sugar

1 teaspoon grated lemon peel

2 tablespoons Cointreau or Grand Marnier

1. Heat butter in microwave between

35 to 50 seconds until it melts. Stir to melt

remaining butter; it should not be hot. Re-

frigerate in measuring cup to cool for

2 to 3 minutes.

2. Put Sauce Whip in pitcher and add eggs,

lemon juice, sugar, and lemon peel. Stir to

distribute ingredients. Have melted butter in

measuring cup available but do not add it

at this time. Cover pitcher with lid and press

start button.

3. After about 1 minute, while unit is

running, slightly lift and tilt Flavour Hatch

towards you and slowly pour melted butter

through opening into pitcher. Lock Flavour

Hatch into place.

4. When unit shuts off automatically,

remove pitcher from base and use a heat

resistant rubber spatula to stir curd vigo-

rously against bottom of pitcher for about

60 seconds. Scoop and pour curd into a

bowl and stir.

5. If desired, rub curd through strainer and

discard peel.

6. Flavour curd with Cointreau.

7. Serve warm or cover airtight and chill to

serve cold.

Solis Foamer 3 in 1 Seite 28

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