Apple and sultana compote with cheesecake cream and toasted granola using a Panasonic Microwave

Panasonic

Panasonic

Standard Supplier 13th July 2017
Panasonic

Panasonic

Standard Supplier

Apple and sultana compote with cheesecake cream and toasted granola using a Panasonic Microwave

Apple and sultana compote with cheesecake cream and toasted granola using a Panasonic Microwave. Serves 4-6 - NOTE THAT THE COOKING CONTAINERS USED (BOTH THEIR SIZE AND SHAPE) AND THE TEMPERATURE OF INGREDIENTS WILL ALTER THE COOKING TIMES

Ingredients

  • For the compote:
  • 20g unsalted butter
  • 500g Bramley apples, peeled, cored and sliced
  • 20g caster sugar
  • 50g sultanas
  • 50ml apple juice
  • 2 sharp eating apples, peeled, cored and cut into 5mm dice
  • Vanilla cheese cream:
  • 200g soft cream cheese
  • 35g caster sugar
  • 1 vanilla pod, seeds only
  • 40ml milk
  • ½ leaf of gelatine, soaked in cold water
  • 200ml double cream + 20ml milk, whipped to very soft peak
  • Granola:
  • 75g oats
  • 25g flaked almonds
  • 25g runny honey
  • 10g soft dark brown sugar
  • 10g vegetable oil
  • 1g fine sea salt
  • zest of one orange

Method

For the compote:
In a Panasonic 1800 watt oven place the Bramley apple, sugar and butter in a microwave bowl, cover and heat on full power for 1 minute. Stir, and heat on full power for 2 minutes.
In a separate bowl combine the sultanas and apple juice and cook, covered and heat on power 6 for 1 minute and then uncovered heat on power 6 for 1 minute. Mix the sultanas into the Bramley mix and fold in the diced apple.
Vanilla cheese cream:
Beat the cream cheese with the sugar and vanilla seeds. Warm the 40ml of milk, dissolve the gelatine in the milk and pass through a tea strainer into the cream cheese mix. Mix in thoroughly. Fold in the whipped cream working the mix as little as possible. Transfer the mix to a shallow plastic box and refrigerate to set.
Granola:
Melt the honey, sugar and oil together in a pan and then stir in the oats, almonds and salt. Grate over the orange zest and mix well. Tip out onto a baking tray and cook at 160℃, stirring frequently until a light golden brown, approximately 15 mins. Allow to cool and store in an airtight tub.

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