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29
CREPES WITH
RASPBERRY SAUCE
1
1
⁄4 cups (310ml) milk
2 eggs
1 tablespoon (15ml) butter, melted
1 cup flour
RASPBERRY SAUCE
1
⁄2 cup (250g) fresh or frozen raspberries
1
⁄4 cup confectioners sugar
2 tablespoons (30ml) Grand Marnier or
orange liqueur
2 tablespoons (30ml) water
1.
Place milk, eggs, butter and flour into
Blender pitcher. Using speed 2, blend
until smooth. Pour
1
⁄
4
cup (60ml) of batter
into a nonstick frying pan and cook over a
medium heat until golden brown.
2. Turn and cook for 30 seconds longer.
3. Set aside and keep warm. Repeat with
remaining mixture.
4. To make sauce, place raspberries,
confectioners sugar, Grand Marnier
and water into Blender pitcher. Using
speed 1, blend until smooth.
Spoon over crepes and serve.
28
BERRY BASKET
WITH ROSE CREAM
2 teaspoons (10ml) rosewater
2 egg whites
4 tablespoons (60ml) butter, melted
3 tablespoons (45ml) superfine sugar
3 tablespoons ground almonds
3 tablespoons flour mixed berries:
strawberries, raspberries, blackberries
2
⁄3 cup (150ml) whipped cream
2-3 drops pink food coloring
1 teaspoon (5ml) rosewater
1. Preheat oven to moderate 350˚F (180°C).
Place rosewater, egg whites, butter,
sugar, almonds and flour into Blender
pitcher. Using speed 1, blend until
ingredients are just combined.
2. Mark two 4in (12cm) circles on a
greased and floured baking sheet. Place
1 tablespoon (15ml) of mixture in each
circle and spread out thinly to fill circles.
Bake in a moderate oven 350˚F (180°C)
for 10-12 minutes. Remove from oven.
Lift circles, using a spatula, transfer
over the base of a greased, small,
flat-bottomed bowl to form a basket.
3. Set aside to cool.
4. Repeat with remaining mixture to make
6 baskets.
Fill cooled baskets with berries. Combine
whipped cream, food coloring and rosewater
and serve with baskets.
BANANA FLUFF
3 eggs, separated
1
⁄2 cup superfine sugar
4 tablespoons (60ml) coconut cream
3 small bananas, peeled and chopped
1 tablespoon (15ml) lime juice
1 teaspoon (5ml) ground cinnamon
1 tablespoon (15ml) Marsala
3 tablespoons (15ml) powdered gelatin
dissolved in 3 tablespoons (45ml) hot
water and cooled
1 cup (250ml) whipping cream
1. Beat egg yolks and sugar in a mixing
bowl, until thick and creamy.
2. Place coconut cream, bananas, lime
juice, cinnamon and Marsala in Blender
pitcher. Using speed 2, blend until
smooth. Blend cooled gelatin mixture
into egg yolk mixture, then stir in
coconut mixture.
3. Place cream in a bowl and beat until soft
peaks form, then fold through banana
mixture. Beat egg whites until stiff peaks
form, then fold through banana mixture.
Spoon into eight individual serving glasses
and refrigerate until firm.
BETTER BATTERS cont’d DELICIOUS DESSERTS
BR4552 CBL10 USA Spanish.qxd 29/9/03 4:19 PM Page 28
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