Gastroback 42414 Automatic Milk-foamer and sauces maker - Manual (Page 26)

Crème Bavarian
Strawberry Crème Bavarian
Banana-Berry Sauce
(6 to 8 servings)
(6 to 8 servings)
(about 1 cup)
Light and fluffy, smooth and cool, this is a very refreshing dessert.
Serve over ice cream, cheesecake, brownies, crepes, pancakes, or waffles.
1 cup milk
1 large egg
2 to 3 tablespoons sugar
3 tablespoons Froth Au Lait Vanilla, Caramel, or Hazelnut Syrup
1 tablespoon cornstarch or potato starch
1 envelope plain gelatin (for 2 cups liquid)
3 tablespoons rum
1 to 2 tablespoons Cointreau or Grand Marnier
Put in pitcher. Add milk, egg, sugar, cornstarch,
and gelatin. 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.
Use spatula to pour and scoop into a metal
bowl and
Place bowl with mixture in cold water and stir often until it is about room temperature
and still fluid, 5 to 10 minutes. Add whipped cream and fold gently to
blend. Scrape into a 4-cup deep dish; cover airtight and chill until cold and firm (at
least 2 hours) or store up to 1 day. Spoon into small bowls. If desired, accompany
with fresh sweetened berries or topwithgrated chocolate.
1 cup of coarsely chopped strawberries
2 tablespoons Framboise (strawberry) liqueur or 3 tablespoons Froth Au Lait
Raspberry Syrup
Follow directions for Crème Bavarian. When adding Cool Whip in the above recipe,
also add strawberries and liqueur or syrup. Fold gently to blend and continue as
directed to complete .
½ cup Kern's Strawberry Banana Nectar
cup Froth Au Lait Raspberry Syrup
2 teaspoons sugar
1 tablespoon cornstarch
Insert Sauce Whip into pitcher. Add nectar, syrup, sugar, and cornstarch. Cover
pitcher with lid and press the start button.Whenunitshuts off automatically, remove
pitcher from base and use a heat resistant rubber spatula to stir sauce vigorously
against the bottom of pitcher for about 30 seconds. Scoop and pour into a bowl.
Serve hot, warm, or cold (chill covered).
low fat, reduced fat or whole
Sauce Whip Froth Au Lait Syrup,
When unit shuts off automatically, remove pitcher from
base and use a heat resistant rubber spatula to stir sauce vigorously against the
bottom of pitcher for about 30 seconds.
Cool Whip or
Crème Bavarian recipe
/
flavor with rum and Cointreau . or Grand Marnier
DESSERTS & DESSERT SAUCES
1
3
2 cups whipped cream Cool Whip or
- 26 - Sauce Whip Recipes