AEG BS8366001M Libro delle Ricette Scaricare il pdf (Pagina 28)

• 1 vanilla pod, cut in pieces

Method:

Wash and peel the apples. Then cut

them in quarters or in eight pieces and

remove the core. Put the apples in a vac-

uum bag and add the star anise and va-

nilla pod. Vacuum seal and cook. The

Apple dish can be served warm or cold,

with English crème or ice cream.

– Time in the oven: 20 minutes

– Shelf position: 3

Red Wine Pears

Ingredients:

• 2 ripe pears

• 2 glasses of red wine, around 300 ml

(e.g. Cabernet Franc)

• 1 teaspoon sugar

• 1 pinch of cinnamon, 1clove – optional

Method:

Pour the wine into a pot and boil it until

it becomes denser and reduce to about

half of the amount (about 8-10 min on

high power) and then let it cool. Wash

and peel the pears, cut them in halves

and remove the core. Place all the ingre-

dients in a vacuum bag. Vacuum seal

and cook. The red wine pear dish can be

served warm or cold, with English crème

dish or ice cream.

– Time in the oven: 15 minutes

– Shelf position: 3

1.17 Custards and Terrines

English Crème

For 4 people.

Ingredients:

• 250 ml fresh cream

• 250 ml milk

•7 egg yolks

• 140 g sugar

• 1 / 2 vanilla pod

• 1 orange and 1 lemon peel for flavour

Method:

Put cream, milk, egg yolks and sugar in a

bowl. Halve the vanilla pod and use a

knife to scrape out the seeds and add

them and the vanilla pod into the bowl.

Add the fruit peels and whip everything

on low speed until you have a smooth

mixture. Remove the vanilla pod and the

fruit peel from the mixture. Put the mix-

ture in one or more vacuum bags. Vac-

uum seal and cook. After cooking put

the bag in an ice bath and then serve

warm or cold. The English crème dish

can be served with cooked fruits, choco-

late cake, apple pie or ice cream.

– Time in the oven: 20 minutes

– Shelf position: 3

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