Cookeo: 5 recipes for light desserts with a cooker
It has been used in many kitchens and saves us precious time: we are obviously talking about the Cookeo. It is especially appreciated for its multitasking aspect, since it allows you to brown meat as well as to cook vegetables by steam or under pressure, and to prepare a delicious simmered dish in a jiffy.
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This recipe for chocolate cake with less than 50 calories is driving the web crazyIn other words, this multicooker alone replaces many utensils in your kitchen: no more frying pans and saucepans, but also the pressure cooker or the steam cooker : everything happens in the tank of your robot. Even your oven has to worry, since it is possible to prepare delicious desserts with the Cookeo. Flans, clafoutis, mousses, creams, compotes and even chocolate cakes and fondants, nothing can resist it.
In the following pages, we offer five recipes for light Cookeo desserts, to please you without gaining a gram or causing your blood sugar levels to skyrocket. If you have a pressure cooker or an electric multicooker from another brand, such as the Instant Pot or the Cook@Home, you can absolutely use it to prepare these recipes. In this case, use the “Pressure cooking” mode of your robot (instead of the “Quick cooking” option of the Cookeo).
Pineapple flan with Cookeo
© Adobe Stock
Ingredients for 6 people:
Cut the pineapple into pieces and place them in the bowl of a blender with the liquid cream. Mix everything.
In a bowl, whisk the eggs with the honey. Add the cornstarch and mix again. Add the pineapple cream to this preparation.
Transfer the mixture into a 16 cm springform pan, covered with baking paper, and place this mold in the steamer basket of the Cookeo (or pressure cooker).
Pour 200ml of water into the pressure cooker bowl and place the basket inside.
Cook 20 minutes in pressure mode. Leave to cool and invert the flan onto a platter.
Optional: garnish with a pinch of grated coconut.
Floating-islands at Cookeo
© Adobe Stock
Ingredients for 4 people:
4 eggs40 g of xylitol400 ml of semi-skimmed milk1 vanilla pod30 g of cornstarch20 g of icing sugar
Crack the eggs, separating the whites from the yolks. Reserve the whites in the refrigerator, in a large bowl covered with film. In a bowl, whisk the yolks with the xylitol.
Cut the vanilla pods in half and scoop out the seeds with the blade of a knife. Pour the milk into the Cookeo tank with the vanilla seeds and the scraped pod. Start the pressure cooker on the “Brown” mode and bring to a boil. Add the sweetened egg yolks, cornstarch and whisk. Cook for a few minutes, whisking constantly, until the custard thickens. Transfer to a large container and let cool.
Wash the pressure cooker bowl.
Recover the egg whites and whisk them. When they take on a frothy texture, add the icing sugar and continue to whisk, until they are firm.
Pour 200 ml of water into the Cookeo tank. Transfer the beaten egg whites to a small container and place it in the steamer basket of the pressure cooker. Install it in the tank. Cook on “Quick Cook” mode for 4 minutes.
Divide the custard among four ramekins. Use a tablespoon to scoop out nice egg balls and place them in the ramekins, so that they float on the cream.
Optional: for more indulgence, make a dry caramel with 40 g of muscovado sugar and coat your floating islands with it. However, they will be more caloric and will raise your blood sugar more.
Note: Xylitol is a natural sweetener from birch bark. Its glycemic index is low, so it can be used by diabetics. If you suffer from this pathology, replace the icing sugar in this recipe with 10 g of xylitol.
Eggplant chocolate mousse (with Cookeo)
© Adobe Stock
Ingredients for 4 people:
Peel the aubergine, cut it into pieces and place them in the Cookeo steamer basket. Put some water in the tank and start the device for 7 minutes in rapid cooking.
Chop the dark chocolate and put it in a bowl. Heat the milk in the microwave, then pour it over the chopped chocolate. Wait a few seconds for the chocolate to begin to melt under the effect of the heat, then mix vigorously with a spatula to obtain a smooth ganache.
Pour everything into the bowl of a blender. Add the cooked eggplant, the agave syrup and mix, until the preparation is homogeneous (you can also do this with an immersion blender).
Divide among four verrines and let cool. Refrigerate for at least 2 hours before serving.
Vanilla rice pudding with Cookeo
© Adobe Stock
Ingredients for 6 people:
Pour the rice, milk, sugar and rum into the Cookeo bowl. Split the vanilla pod in half, collect the seeds with the blade of a knife and add them to the tank, along with the scraped pod.
Stir with a wooden spoon and start the device for 12 minutes in rapid cooking (or pressure cooking).
Remove the bowl from the Cookeo, remove the vanilla pod from the rice pudding and mix.
Divide into ramekins and let cool before refrigerating.
Optional: you can replace the vanilla with a teaspoon of ground cinnamon.
Apple and banana compote with Cookeo
© Istock
Ingredients for 6 people:
Peel the apples, remove the core and cut them into chunks. Remove the skin from the bananas and cut them into slices.
Place the pieces of fruit in the pressure cooker bowl. Add vanilla sugar, water and mix.
On the Cookeo, browse the “Recipes” menu and select “Fruit compotes” for 6 people, then cook for the time indicated: 6 minutes in rapid cooking. If you have another pressure cooker, count on average 10 minutes of pressure cooking. You can continue cooking for 5 minutes with the “Brown” function, stirring constantly, so that the excess water evaporates and the fruit caramelizes slightly.
