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36 37FUNCTION: pressure
Grease 8 small (½ cup capacity) ramekin dishes.
In a separate bowl, mix together the butter, sugar and vanilla until
pale and creamy. Add one egg. Mix to combine. Pour in melted
chocolate and beat well. Add remaining egg, beat well.
Sift together the flours and cocoa into a second bowl. On low
speed, slowly add flour mix and milk to the creamed mixture until
just combined to form a pudding. Fill ramekin dishes 1/3 full with
pudding mixture, place a piece of dark chocolate onto mixture
then place more pudding mixture on top of chocolate. Repeat
with all ramekins.
Cover the top of each ramekin with foil, ensuring no water can
get into puddings. Pour 2 cups of water into Cooking Pot, then
add Steaming Rack over water. Place ramekins on the rack.
Secure the lid. Press DESSERT, set pressure to HIGH, and set time
to 25 minutes. Make sure the Steam Release Valve is in the "Seal"
(closed) position. Press START/STOP.
Once cooking has completed, and the pressure is released, serve
puddings with raspberry coulis and cream.
10 tbsp butter, room temperature
²⁄
³
cup brown sugar
1 tsp vanilla extract
4 oz good quality dark
chocolate, melted
2 eggs, lightly whisked
¾ cup self-raising flour
¼ cup plain flour
¼ cup cocoa powder
¹⁄
³
cup milk
4 oz good quality dark
chocolate, extra, chopped
2 cups water
COURSE:
DESSERT
PREP TIME:
5 MINUTES
COOK TIME:
20 MINUTES
YIELDS:
6 SERVINGS
COURSE:
DESSERT
PREP TIME:
10 MINUTES
COOK TIME:
25 MINUTES
YIELDS:
8 SERVINGS
FUNCTION: pressure
POACHED PEARS:
6 bosc pears, peeled,
core removed
2 cardamom pods, crushed
2 cloves
1 cinnamon stick
1 vanilla bean, split
3 cups red wine
1¼ cups caster sugar
2 tbsp lemon zest
COINTREAU CREAM:
1½ cups thickened cream
1 tbsp Cointreau
2 tbsp soft icing sugar
POACHED PEARS:
Place all ingredients except cream into Cooking Pot. Secure lid.
Press DESSERT, set pressure to LOW, and set time to 15 minutes.
Make sure the Steam Release Valve is in the “Seal” (closed)
position. Press START/STOP.
Once cooking is complete, and the pressure has released, remove
pears from sauce. Press BROWN/SAUTÉ, set temperature to
HIGH, and then press START/STOP. Cook sauce until reduced by
half. Serve pears with sauce and Cointreau Cream.
COINTREAU CREAM:
Whip all ingredients together until soft peaks form.
Red Wine Poached Pears
INGREDIENTS: INGREDIENTS:DIRECTIONS: DIRECTIONS:
Double Chocolate Centered Puddings