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REX-ELECTROLUX M0926GXE
Owner's Manual


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  • Language: Italian
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Description of REX-ELECTROLUX M0926GXE Owner's Manual

Complete owner's manual in digital format. The manual will be available for download as PDF file after You purchase it.

Owner's Manual ( sometimes referred to as User's Guide or User's Manual ) contains information on how to use Your device. After placing order we'll send You download instructions on Your email address.

The manual is available in languages: Italian

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Text excerpt from page 45 (click to view)
RX-72D-EU Italian

09/06/2004

10:54

Page 43

BEVANDE, DESSERT E TORTE
Danimarca 1. Lavare i frutti, toglierne i gambi e asciugarli, mettendone da parte alcuni per la guarnitura. Fare una purea con i restanti frutti e il vino bianco, metterla nella terrina e scaldare a coperto. 5-7 min. 900 W Aggiungere lo zucchero e il succo di limone. 2. Fare ammorbidire i fogli di gelatina in acqua fredda per circa 10 minuti. Poi toglierli e strizzarli. Mescolare la gelatina alla purea di frutti ancora calda fino che si sarà sciolta completamente. Mettere in frigo a rassodare. 3. Per la preparazione della crema di vaniglia versare innanzitutto il latte in una terrina, aprire con un coltello il baccello di vaniglia e raschiarne la polpa, aggiungendola mescolando al latte insieme allo zucchero e all'amido per poi coprire e mettere in forno. Mescolare di tanto in tanto e a cottura terminata. 3-5 min. 900 W 4. Rovesciare su un piatto i frutti sciroppati tolti dal frigo e guarnire con i frutti interi messi inizialmente da parte. Servire insieme alla crema di vaniglia.

FRUTTI DI BOSCO SCIROPPATI CON CREMA DI VANIGLIA
Tempo di cottura: ca. 8-12 minuti Utensili: terrina con coperchio (capacità 2 l) terrina con coperchio (capacità 2 l) Ingredienti 150 g ribes comune 150 g fragole 150 g 100 g 50 ml 8 300 ml 30 g 15 g lamponi zucchero succo di limone fogli di gelatina latte polpa di 1/2 baccello di vaniglia zucchero amido da cucina 250 ml vino bianco

Consiglio: con i frutti di bosco sciroppati si accompagnano ottimamente anche la panna fredda o lo jogurt.

Germania

TORTA AL FORMAGGIO
(Dosi per un dolce da dodici) Tempo di cottura: ca. 21-27 minuti Utensili: stampo per torte (ca. 26 cm di diametro) Ingredienti 300 g 1 CM 3 CU 150 g 1 150 g 1 CU 100 g 100 g 1 3 400 g 1 farina cacao in polvere lievito in polvere (9 g) zucchero uovo burro o margarina burro o margarina per imburrare lo stampo burro o margarina zucchero bustina di zucchero vanigliato (10 g) uova ricotta, 20 % di grasso sacchetto di polvere di budino alla vaniglia (40 g)

1. Mescolare la farina alla polvere di cacao e al lievito in polvere. Aggiungere lo zucchero, l'uovo e il burro e impastare il tutto con un impastatore elettrico. 2. Imburrare lo stampo e spandere sul fondo circa 2/3 dell'impasto, alzandolo ai bordi fino a circa 2 cm. Mettere in forno per una prima cottura. 6-8 min. 630 W 3. Per la farcia sbattere a schiuma il burro con un frullino a mano, aggiungere poi lo zucchero e poco alla volta le uova, amalgamando bene il tutto. Al termine incorporare la ricotta e la polvere da budino. 4. Stendere ora la farcia di formaggio sulla pasta disposta sul fondo dello stampo e formare l'ultimo strato con il resto dell'impasto. Quindi mandare in forno per la cottura. 15-19 min. 630 W

43

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