Magimix Compact XL 3200 Instruction for Use download pdf (Page 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

No comments

Magimix Compact XL 3200 Instruction for Use Page 70