Gastroback 42414 Automatic Milk-foamer and sauces maker - Manual (Page 25)

Dark Chocolate Mousse
Crème Anglaise
Orange Crème Anglaise
(6 servings)
(about 2 cups, enough to fill a 10 to 11 inch-wide round tart pastry)
(about 2 cups)
For more intense flavor, use the maximum amount of chocolate. Serve hot as an
incredibly fine sauce for ice cream, cakes, and other desserts. The chocolatemakes
the dessert firm when cold.
As a sauce, use thismixture warm. CrèmeAnglaise is also used cold as the creamy
base in tarts coveredwithfreshberries or fruit that are glazed with melted jelly.
1 to 1½ cups finely chopped bitter (slightly sweet) dark chocolate
1 teaspoon vanilla extract
1 or 2 tablespoons Froth Au Lait Raspberry or Vanilla Syrup, brandy, chocolate
liqueur, and/or 1 tablespoon Grand Marnier
Make Cream Custard (page 23).
When unit shuts off automatically, immediately pour hot Custard
into bowl with chocolate; stir until chocolate is completely melted.
Spoon equally into dessert cups
(about ½ cup size). Cover airtight and chill until cold, at least 2 hours, or to store up to
2 days. Servewithsmallspoons.
1 tablespoon cornstarch
1 cup
1 large egg
3 tablespoons sugar
2 tablespoons Froth Au Lait Vanilla Syrup
1 teaspoon vanilla extract
Put in pitcher and add milk, egg, sugar, syrup, vanilla, and cornstarch.
Hold top of whip and rotate in both directions until it moves easily and distributes
cornstarch evenly. Cover pitcher with lid and press start button. Mixture foams at
first, then settles down.
When unit shuts off automatically, stir several times with a heat resistant rubber
spatula. Use spatula to pour CrèmeAnglaise into a bowl stirring to blend. Use warm
as a sauce, or cover airtight and chill until cold (at least 2 hours) or to store up to 2
days. Use cold to fill tarts and pastries.
½ teaspoon grated orange peel
2 tablespoons orange flavored liqueur, such as Cointreau, Grand Marnier, or
Curacao
Follow recipe for Crème Anglaise.Whencompleted, scoop into a bowl. Stir to blend
and add orange peel and liqueur. Use cold to fill tarts and pastries.
Pot de Crème or Cream Custard
Pot de Crème (page 24) or
Pot de Crème or
reduced fat or whole milk
Sauce Whip
Put chocolate in a large bowl and set aside.
Add vanilla and
flavor to taste with syrup, brandy, or liqueur.
finely chopped
- 25- Sauce Whip Recipes