Philips Essence HR7756 Gebrauchsanweisung Seite 22

ENGLISH
22
- 400 g cream cheese
- 500 g strawberries
Glaze:
- 500 g strawberries
- 250 ml water
- 120 g sugar
- 60 g cornstarch
Garnishing:
- 250 g cream
Heat oven to 180cC. Cream margarine and sugar
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in the bowl with the mixing accessory.
Blend in egg yolk, then stir in flour and flaked
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coconut. Put the dough on the baking plate, flute
the edge and prick with a fork. Bake for 15 - 20
minutes until light brown. Let the tart cool on a
rack. Mix sugar, lemon juice and cream cheese in
the bowl until fluffy using the mixing accessory.
Spread on the cooled tart shell. Arrange a part of
the strawberries (stem side down) on the tart. Put
in the refrigerator.
Prepare the glaze. Blend the remaining
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strawberries with the water and the sugar in the
blender jar. Dissolve the cornstarch in 125 ml of
the strawberry mixture. Bring the strawberry
mixture to boil.When it is boiling stir in the
dissolved cornstarch. Spoon the hot glaze over the
strawberries and chill for 2 hours.Top with cream
whipped to stiff peaks.
Fresh fruit milkshake
Ingredients:
- 100g bananas or strawberries
- 200ml fresh milk
- 50g vanilla ice cream
- granulated sugar to taste
Peel the bananas or rinse the strawberries. Cut
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fruit into smaller pieces. Put all the ingredients in
the blender jar. Blend until smooth.
You can use fruit of your choice to make your
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favourite fresh fruit milkshake.
Hazelnut Bread Ring
Ingredients dough:
- 500 g sieved flour
- 75 g sugar
- 1 tsp. salt
- 1 egg
- 250 ml milk (at 35cC)
- 100 g butter, softened
- 30 g fresh yeast (for dry yeast, read the
instructions on the package)
Filling:
- 250 g chopped hazelnuts
- 100 g sugar
- 2 sachets of vanilla sugar
- 125 ml cream
Heat oven to 200cC. Mix milk, yeast and sugar in
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the bowl for 15 seconds using the kneading tool.
Add flour, salt, butter and egg. Knead the dough
mixture for 2 minutes. Put the dough into a