Magimix Compact XL 3200 Návod k použití stáhnout pdf (Strana 70)

1. Put the prunes and caster sugar in the main bowl with the metal blade.

2. Blend for 40 seconds or until reduced to a smooth paste.

3. Cook in a bain marie*, stirring from time to time, until the mixture starts to thicken and

comes away from the sides of the bowl (approx. 1½ hr).

4. Spread the prune mixture in a 2-cm thick layer on a tray lined with baking parchment.

5. Allow to cool, then cover with a clean tea towel.

6. Leave to dry for 2-3 days in a dry place.

7. Cut the paste into small cubes. Roll in the granulated sugar. Remove the excess sugar.

8. Store in an airtight tin.

Chef’s tip: if you have a sweet tooth, you can easily double the amounts. The preparation

times will remain unchanged.

French fruit jelly

Preparation: 10 min Drying: 2-3 days Cooking: 1½ hr

550 g stoned prunes

275 g caster sugar

Granulated sugar to coat

DESSERTS

118

Cocktails

Serves 30

1 2 ... 65 66 67 68 69 70 71 72 73 74 75 ... 78 79

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Magimix Compact XL 3200 Návod k použití Strana 70