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Solis Foamer 3 in 1 Manual

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54
Coffee-Liqueur Sauce (about 3 cups)
Serve over soufflés, sweet cookies, or ice
cream.
2 tablespoons cold strong black coffee
1 tablespoon coffee-flavoured liqueur
1. Follow recipe for Good old Fashioned
Custard or Cream Custard.
2. When custard is complete, scoop into
a bowl, add coffee and liqueur, and stir to
blend.
Creme Anglaise
(about 2 cups, enough to fill a 10 to
11 inch-wide round tart pastry)
As a sauce, use this mixture warm. Creme
Anglaise is also used cold as the creamy base
in tarts covered with fresh berries or fruit
that are glazed with melted jelly.
1 cup reduced fat or whole milk
2 large eggs
3 tablespoons sugar
2 tablespoons Froth Au Lait Vanilla Syrup
1 teaspoon vanilla extract
1 tablespoon cornstarch
1. Put Sauce Whip in pitcher and add milk,
egg, sugar, syrup, vanilla, and cornstarch.
2. 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,
and then settles down.
3. When unit shuts off automatically, stir
several times with a heat resistant rubber
spatula. Use spatula to pour Creme Anglaise
into a bowl stirring to blend.
4. 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.
Suzette Sauce (about 1½ cups)
Serve over fresh fruit, ice cream, or crepes.
½ cup (125 g butter
1 tablespoon orange juice
3 tablespoons orange-flavoured liqueur
½ cup sugar
1 to 2 teaspoons finely grated orange peel
1. Heat butter in microwave until about of
the butter melts (35 to 50 seconds) Stir to
melt remaining butter; it should not be hot.
Refrigerate in measuring cup to cool for
2 to 3 minutes.
2. Put Sauce Whip in pitcher and add oran-
ge juice, liqueur, sugar, and orange peel
Stir to distribute ingredients. Have melted
butter in measuring cup available but do
not add it at this time. Cover pitcher with
lid and press start button.
3. After about 30 seconds, while unit is
running, slightly lift and tilt Flavour Hatch
towards you and slowly pour melted butter
through opening into pitcher. Lock Flavour
Hatch into place.
4. When unit shuts off automatically,
remove pitcher from base and use a heat
resistant rubber spatula to stir sauce vigo-
rously against bottom of pitcher for about
30 seconds. Scoop and pour sauce into a
bowl and stir.
5. Serve hot or warm.
Raspberry Sauce (about 3 cups)
Serve with gelatine melds, ice cream or
fresh fruit salads.
2-3 tablespoons
1. Froth Au Lait Raspberry Flavoured Syrup
or sieved raspberry puree Follow recipe
for Good old Fashioned Custard or Cream
Custard.
2. When custard is complete, scoop into a
bowl, add raspberry syrup or puree, and stir
to blend.
55
Chocolate Sauce (about 3 cups)
Serve hot with hot poached pears, ice
cream, or steamed puddings.
1 cup reduced fat or whole milk
2 tablespoons Froth Au Lait Vanilla Flavored
Syrup
4 egg yolks 1 teaspoon sugar
200-250 g milk-chocolate candy bar
1. Chop or cut chocolate bar into small
pieces. Place in a bowl and set aside.
2. Put Sauce Whip in pitcher and add milk,
vanilla syrup, egg, and sugar. Cover pitcher
with lid and press start button.
3. When unit shuts off automatically,
remove pitcher from base and use a heat re-
sistant rubber spatula to stir sauce vigorous-
ly against bottom of pitcher for about 30
seconds. Scoop and pour sauce into bowl
with chocolate pieces in it. Stir vigorously to
melt chocolate and blend.
4. Serve hot or warm.
Zabaglione Sauce (about 1½ cups)
Serve hot with fresh fruits, soufflés,
steamed puddings, or apple or banana frit-
ters. Chill to serve the sauce as a dessert.
4 large egg yolks
¹/
3
cup sugar
¹/
3
cup Marsala
1. Put Sauce Whip in pitcher and egg yolks,
sugar, and Marsala. Cover pitcher with lid
and press start button.
2. When unit shuts off automatically,
remove pitcher from base and use a heat
resistant rubber spatula to stir vigorously
against bottom of pitcher for 30 seconds.
3. Use spatula to scoop and pour sauce into
a bowl.
4. Serve hot or warm. To serve the sauce as
a dessert, pour into a bowl and place in a
large bowl of water and ice. Stir gently until
cool. Transfer to serving dishes and refrige-
rate until required.
Parisian Lemon Curd
(about 1 cup, enough to fill 4 shallow
pastries, about 3 inches wide)
This curd is most like the kind you ‚II find in
the finest Parisian patisseries.
¹/
2
cup (1/4 Ib.) butter
4 large egg yolks
¹/
4
cup fresh lemon juice
¹/
2
cup sugar
1 teaspoon grated lemon peel
2 tablespoons Cointreau or Grand Marnier
1. Heat butter in microwave between
35 to 50 seconds until it melts. Stir to melt
remaining butter; it should not be hot. Re-
frigerate in measuring cup to cool for
2 to 3 minutes.
2. Put Sauce Whip in pitcher and add eggs,
lemon juice, sugar, and lemon peel. Stir to
distribute ingredients. Have melted butter in
measuring cup available but do not add it
at this time. Cover pitcher with lid and press
start button.
3. After about 1 minute, while unit is
running, slightly lift and tilt Flavour Hatch
towards you and slowly pour melted butter
through opening into pitcher. Lock Flavour
Hatch into place.
4. When unit shuts off automatically,
remove pitcher from base and use a heat
resistant rubber spatula to stir curd vigo-
rously against bottom of pitcher for about
60 seconds. Scoop and pour curd into a
bowl and stir.
5. If desired, rub curd through strainer and
discard peel.
6. Flavour curd with Cointreau.
7. Serve warm or cover airtight and chill to
serve cold.
E
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