Gastroback ADVANCED CONTROL Bedienungsanleitung Seite 56

HOT APPLE PIE AND COCONUT CRUMBLE
SERVES
12
WAFFLES
Ingredients Method
• 200 g unsalted butter, melted and 1. To make the crumble, combine coconut, oats, flour and sugar in a bowl. Using your
cooled fingertips, rub butter into mixture. Heat a large frying pan over medium high heat. Add oat
• 1 teaspoon ground cinnamon mixture and cook 8–10 minutes, stirring frequently until golden, crispy and crumbly. Remove
• 106 g caster sugar and cool completely.
• 56 g braunen brown sugar
2. To make the waffles, place eggs, milk, butter and vanilla in a large jug and whisk until well
• 4 eggs
combined.
• 480 ml milk
3. Combine flour, cinnamon and sugars into a large mixing bowl and make a well in the centre.
• 360 g self-raising flour
4. Carefully whisk in egg milk mixture to form a smooth batter. Fold through canned pie apple.
• 2 teaspoons vanilla extract
• 400 g can pie apple
5. Select CLASSIC waffle setting and dial up number 6 on the browning control dial.
6. Preheat until orange light flashes up and the words HEATING disappear.
Crumble
7. Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook
• 2 tablespoons desiccated coconut
until timer has finished and ready beep has sounded 3 times. Repeat with remaining batter.
• 60 g rolled oats
8. Serve topped with crumble topping, vanilla ice cream and extra slices of apples.
• 30 g plain flour
• 56 g brown sugar
• 60 g butter
Crumble , apple slices and vanilla ice
cream to serve
110
PREPARATION COOK
20 15
MINUTES MINUTES
LEMON RICOTTA CHEESECAKE
SERVES
12
WAFFLES
Ingredients Method
• 200 g unsalted butter, melted 1. Place egg yolks, milk, butter and vanilla in a large jug and whisk until well combined.
and cooled
2. Combine flour and sugar into a large mixing bowl and make a well in the centre.
• 56 g caster sugar
3. Carefully whisk in egg milk mixture to form a smooth batter.
• 4 eggs, separated
4. Beat egg whites with electric beaters until stiff peaks form. Gently fold egg whites into batter.
• 600 ml milk
• 360 g self-raising flour
5. Select BELGIAN waffle setting and dial up number 6 on browning control dial.
• 2 teaspoons vanilla extract
6. Preheat until orange light flashes up and the words HEATING disappear.
7. Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook
Lemon cheesecake filling
until timer has finished and ready beep has sounded 3 times. Set aside to cool completely.
• 400 g smooth ricotta
8. Beat ricotta and lemon curd together until smooth and set aside.
• ½ cup lemon curd
• 1 cup passionfruit pulp (approx. 16)
9. For the passionfruit sauce, spoon pulp into a medium saucepan along with ½ cup water and
• ¼ cup icing sugar
the icing sugar. Stir over medium heat for 5 minutes or until thick and syrupy. Remove and cool.
10. To serve, cut each waffle in half diagonally and sandwich with lemon cheesecake filling.
Serve 2 waffles for each person and drizzle over passionfruit sauce.
PREPARATION COOK
20 15
MINUTES MINUTES
111