Gastroback 40965 Bedienungsanleitung Seite 80

chocolAte mousse
» 200 g plain cooking chocolate
» 30 g butter, cubed, at room temperature
» 4 eggs
» 40 g sugar
» 1 tablespoon fresh cream
Break chocolate into pieces and place in a bowl.
Melt the chocolate by placing the bowl over a sau-
cepan of simmering water. Add 2 tablespoons of
water and the cubed butter to the chocolate and
stir to obtain a smooth texture. Using the proces-
sing bowl fitted with the universal ›s‹ blade ,process
2 egg yolks and half the quantity of sugar for 30
seconds.
Add the cream and continue to process for a further
15 seconds. Remove the food pusher and gradual-
ly pour in the melted chocolate mixture through the
feed tube.
Continue to process for 20 seconds. Pour the mix-
ture into a glass bowl. Clean the processing bowl
and processing blade.
Using the processing bowl fitted with the univer-
sal ›s‹ blade, process the egg whites until soft and
peaks form. Add a pinch of salt and the remaining
quantity of sugar and continue to process for a fur-
ther 10 seconds. Gently fold the egg whites with
the chocolate mixture (fold mixture as little as pos-
sible). Pour mixture into serving bowls and place
in the fridge to chill for at least 2 hours before ser-
ving.
piKelets (scottish pAncAKes)
Makes approx. 24
» 2 large eggs
» ½ cup sugar
» 1½ cups milk
» 2 cups self raising flour
» pinch salt
Using the processing bowl fitted with the universal
›s‹ blade, add all ingredients into the processor
bowl and pulse until combined. Scrape down sides
of processor and pulse again until smooth. Pour
mixture into a jug and refrigerate for 30 minutes.
Place tablespoon amounts of mixture into a lightly
greased frying pan until golden on each side. Ser-
ve with butter.
80
crepes
Serves 4-6
» 3 eggs
» 60 g butter, melted
» 1¼ cups milk
» 250 g plain flour
» 2 tablespoons castor sugar
» pinch salt
Using the processing bowl fitted with the universal
›s‹ blade, place crepe ingredients into the proces-
sor bowl and process until combined. Strain into a
jug and stand for 15 minutes.
Heat an electric skillet or crepe pan. Pour about 3
tablespoons of batter into the pan.
Tilt the pan to spread the mixture evenly. Cook over
a low heat on both sides until golden.
Repeat with remaining mixture. Serve crepes with
lemon juice and sugar.
peAnut Butter Biscuits
» ½ cup unsalted peanuts
» 1 teaspoon grated lemon rind
» 1 teaspoon oil
» 125g butter or margarine, at room
temperature
» 1 tablespoon lemon juice
» ¹/³ cup sugar
» ¹/³ cup brown sugar
» 1½ cups plain flour
» 1 teaspoon bicarbonate soda
Preheat oven to 180°C, grease 2 oven trays.
Using the processing bowl fitted with the universal
›s‹ blade, process the peanuts, oil and the lemon
rind and process until finely ground, approximately
5-10 seconds. Add the butter or margarine, lemon
juice and sugars to the mixture and continue to pro-
cess for a further 10 seconds. Add the flour and
bicarbonate of soda to the mixture and process
until evenly mixed, approximately 5-10 seconds.
Remove the processing blade. Take the mixture
and roll into small balls. Place the balls on prepa-
red oven trays and press down on each with a
fork. Place trays into the oven and bake for 15-18
minutes. Allow the biscuits to cool on the trays.