Gastroback ADVANCED CONTROL Bedienungsanleitung Seite 55

POACHED RHUBARB AND VANILLA CUSTARD
SERVES
12
WAFFLES
Ingredients Method
• 2 x 500g bunches fresh rhubarb, 1. Cut rhubarb stalk into 2cm lengths and place into a saucepan with sugar and 1 cup water.
trimmed and washed Cook over low heat until rhubarb is soft but not broken down. Remove and strain; cool
• 168 g sugar completely.
• 3 eggs, separated
2. Whisk egg yolks, milk, vanilla extract and melted butter together in a large jug.
• 480 ml milk
3. Combine custard powder, flour, baking powder and sugar together in a large mixing bowl
• 1 teaspoon vanilla extract
and make a well in the centre.
• 125 g butter, melted
4. Carefully pour in egg and milk mixture and whisk until just combined. Fold through half the
• 120 g custard powder
rhubarb and reserve the rest to serve.
• 390 g self - raising flour
• 1 teaspoon baking powder
5. Beat egg whites with electric beaters until firm peaks form. Fold through waffle batter.
6. Select BELGIAN waffle setting and dial up 5 on the browning control dial.
Serve with thick custard and reserved
rhubarb; sprinkle with icing sugar
7. Preheat until orange light flashes up and the words HEATING disappear.
8. Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook
until timer has finished and ready beep has sounded 3 times. Repeat with remaining batter.
9. Serve warm with extra thick custard and reserved rhubarb and a sprinkle of icing sugar.
108
PREPARATION COOK
15 15
MINUTES MINUTES
MILK CHOCOLATE AND PEANUT BUTTER
SERVES
12
WAFFLES
Ingredients Method
• 200 g milk chocolate, chopped 1. Place the chocolate and butter in a microwave safe bowl and heat on 100% power for 30
• 100 g unsalted butter, diced seconds. Stir and continue until chocolate and butter have melted and mixture is smooth; set
• 112 g caster sugar aside to cool slightly.
• 3 eggs
2. Whisk eggs, milk and vanilla together in a large jug and stir through cooled chocolate
• 480 ml milk
mixture until smooth.
• 300 g plain flour
3. Sift flour, sugar, cocoa powder and baking powder together in a large mixing bowl and
• 2 teaspoons vanilla extract
make a well in the centre.
• 2 tablespoons cocoa powder
4. Pour in egg mixture and whisk until mostly smooth with just a few lumps; fold through
• 3 teaspoons baking powder
chopped peanut butter cups.
• 300 g Reeses' peanut butter cups,
coarsely chopped 5. Select CHOCOLATE waffle setting and dial up number 5 on the browning control dial.
6. Preheat until orange light flashes up and the words HEATING disappear.
Serve topped with crushed peanuts,
7. Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook
ice cream or cream
until timer has finished and ready beep has sounded 3 times. Repeat with remaining batter.
8. Serve with crushed peanuts and cream or ice cream.
PREPARATION COOK
15 15
MINUTES MINUTES
109