Bedienungsanleitung Gastroback 41002 (Seite 80 von 84) (Deutsch, Englisch)

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20cm spring form pan. Chill until firm. Place cream

cheese, condensed milk, cream, lemon zest and

juice in blender jug. Use speed 3/blend, blend

until smooth. Pour into prepared crumb crust, cover

and refrigerate for at least 24 hours before serving.

Place raspberries into blender jug and puree. If

desired, sweeten raspberry puree with a little icing

sugar. Serve with whipped cream and raspberry

puree.

TIP: Cream cheese is best softened at room tempe-

rature.

MIXED BERRY CREPES

» 2 x 60 g eggs

» 250 ml milk

» 1 tbsp butter, melted

» 1 cup plain flour

» 2 tsp caster sugar

» ¼ cup caster sugar, extra

» ¼ cup water

» 250 g mixed fresh berries (strawberries, ras-

pberries, blueberries), washed and hulled

Place eggs, milk, butter, flour and caster sugar

into blender jug. Use speed 3/blend, blend until

smooth. Allow to stand for 1 hour. Heat a small

non stick frypan or crepe pan. Pour 1/4 cup batter

into pan, swirling to cover base. Cook on medi-

um heat until underside is golden, approximately

1 minute. Remove from pan and place on a plate.

Repeat with remaining batter, stacking crepes onto

plate and interweaving with grease proof paper.

Set aside. To make mixed berry sauce, heat extra

sugar and water in a small saucepan until dissol-

ved. Add mixed berries and cook until soft. Place

cooked mixture in blender jug and blend until

smooth, using speed 3/blend. Fold crepes into

quarters and arrange in an ovenproof dish overlap-

ping layers. Pour over sauce and bake in a prehe-

ated oven at 200ºC for 10-15 minutes. Serve with

scoops of vanilla ice cream.

TIP: Brandy can be added to mixed berry sauce if

desired.

COCKTAILS

MARGARITA

» 60 ml tequila

» 60 ml cointreau

» 80 ml lime juice

» 12 ice cubes

Place tequila, contreau, lime juice and ice cubes

into blender jug. Use speed 2/chop or ice crush

setting, blend until well combined and ice is crus-

hed. Serve in salt rimmed glasses.

SUNSET COOLER

» 375 ml sauternes

» 2 cups frozen pears, peeled, cored and diced

» 1 cup frozen apricots, de-seeded and diced

» 1 tbsp lemon juice

Place all ingredients in blender jug. Use speed 2/

chop or ice crush setting, blend until smooth.

TIP: Place diced fruit in a plastic bag and freeze

until firm.

FROZEN SANGRIA

» 250 ml fruity red wine, chilled

» 125 ml cranberry or red grape juice

» 125 ml lemon sorbet

» 80 ml orange concentrate

» ½ cup fresh seedless grapes, frozen

» 1 cup tinned plums, drained

Place all the ingredients in a blender jug. Use

speed 2/chop or ice crush, blend until smooth.

PINA COLADA

» 2 tbsp white rum

» 2 tbsp coconut cream

» 2 tsp sugar

» ¾ cup unsweetened pineapple juice

» 10 ice cubes

Place all ingredients into blender jug. Use speed

2/chop or ice crush, blend until well combined

and ice is crushed. Serve immediately.

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