Gastroback 40128 Bedienungsanleitung Seite 55

sheet of pastry, brush with butter, sprinkle with more cheese.
Repeat with last sheet of pastry. Place tablespoons of carrot
mixture on one end of pastry, fold in sides and roll up like
a swiss roll. Repeat with remaining pastry and pulp mixture.
Place on a greased oven tray and bake at 200°C for 20-25
minutes or until golden.
Berry and white chocolate mousse
Serves 6:
200g white chocolate
200g strawberry pulp
200g raspberry pulp
3 teaspoons gelatin dissolved in 3 tablespoons
hot water
3 egg yolks
300ml carton thickened cream
1/4 cup icing sugar
2 tablespoons Grand Marnier
Melt chocolate over hot water, cool, being careful not to let it
set. Combine strawberry pulp and raspberry pulp, set aside.
Combine melted chocolate, gelatin mixture and
egg yolks, whisk until pale and glossy. In a separate bowl,
beat cream and icing sugar
together until soft peaks form, fold through chocolate mixture
with berry pulp and Grand
Marnier. Pour into a wetted 5 cup capacity mould. Refrigerate
several hours or overnight.
Carrot cake
Serves 16:
13/4 cups plain flour
2 teaspoons baking powder
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 cup peanuts, chopped
1/2 cup sultana
1/2 cup brown sugar, firmly packed
11/2 cups carrot pulp
1/2 cup oil
2 eggs, lightly beaten
1/4 cup sour cream
Grease and line a 25cm x 15cm loaf pan. Sift flour and bak-
ing powder into a large mixing bowl, add nutmeg, cinnamon,
cardamom, peanuts, sultana, brown sugar and carrot pulp,
stir to combine. Add eggs, oil and sour cream. Beat with
electric mixer, using medium speed until all ingredients are
well blended. Pour into loaf pan. Bake at 180°C for 1 hour
or until cake is cooked when tested with a skewer. Remove
from oven, stand in cake pan for 5 minutes before inverting
out onto a wire cake rack.
55