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Idiomas disponibles
Desserts
Caramelised three apple compote
4 Braeburn apples, 4 Granny Smith apples, 4 Coxes Orange apples, 100 g of pine nuts, 60 g
of
butter,
100
1 teaspoon of vanilla extract, a pinch of ground ginger, 1 glass of water (200 ml).
Serves 4 to 6
Preparation time: 15 min
Valve position:
Cooking time: 6 min
Crème caramels
250 ml of milk, 1/2 vanilla pod cut in two, 3 egg yolks, 100 g of granulated sugar, a few drops
of vinegar.
Serves 4
Preparation time: 15 min
Valve position:
Cooking time: 8½ min
g
of
brown
sugar,
Peel the apples, deseed them and cut them into
quarters 2 cm thick.
Using the pressure cooker, gently cook them in the
butter. Add the cinnamon, vanilla, ginger, brown sugar
and pine nuts. Stir with a wooden spoon until the sugar
melts and starts to caramelise. Add 200 ml water to
the cooker.
Close the pressure cooker. As soon as the valve starts
to hiss, lower the heat and leave to cook for the stated
duration. Once cooked, open the pressure cooker.
Serve the compote cold or warm with a scoop of vanilla
ice cream or a tablespoon of crème fraîche.
In a saucepan bring the milk to the boil with the vanilla.
Pour 50 g of sugar and the egg yolks into a basin. Beat
the eggs vigorously with a whisk until the mixture looks
pale and white. Slowly pour in the boiling milk (after
removing the vanilla pod) over the egg while continuing
to beat the mixture vigorously..
Using a thick-based saucepan, add the remaining sugar
with two tablespoons of water and a few drops of
vinegar. Heat over low heat until a pale caramel is
obtained. Coat four individual heatproof ramekin with
caramel. Filter the egg mixture using a strainer and
pour it into the ramekins. Cover them with a small piece
of aluminium foil secured with kitchen string. Place the
dishes in the steam basket fitted with the trivet.
Pour 750 ml of water into the pressure cooker and
place the steam basket in the pressure cooker. Close
the pressure cooker. As soon as the valve starts to hiss,
lower the heat and leave to cook for the stated time.
Once cooked, open the pressure cooker.
Leave the dishes to cool before placing them in the fridge.
Turn out onto a plate and serve cold.
2
pinches
of
ground
EN
cinnamon,
65
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