Manual Gastroback 40965 design advanced (page 80 of 84) (English, German)

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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 saucepan of simmering water. Add 2

tablespoons of water and the cubed butter to the

chocolate and stir to obtain a smooth texture.

Using the processing bowl fitted with the univer-

sal ›s‹ blade ,process 2 egg yolks and half the

quantity of sugar for 30 seconds.

Add the cream and continue to process for a fur-

ther 15 seconds. Remove the food pusher and

gradually pour in the melted chocolate mixture

through the feed tube.

Continue to process for 20 seconds. Pour the

mixture 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 pro-

cess for a further 10 seconds. Gently fold the

egg whites with the chocolate mixture (fold mix-

ture as little as possible). Pour mixture into serving

bowls and place in the fridge to chill for at least

2 hours before serving.

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 univer-

sal ›s‹ blade, add all ingredients into the proces-

sor 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. Serve with butter.

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 univer-

sal ›s‹ blade, place crepe ingredients into the

processor 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 uni-

versal ›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 process for a further 10 seconds.

Add the flour and bicarbonate of soda to the

mixture and process until evenly mixed, appro-

ximately 5-10 seconds. Remove the processing

blade. Take the mixture and roll into small balls.

Place the balls on prepared oven trays and press

down on each with a fork. Place trays into the

oven and bake for 15-18 minutes. Allow the bis-

cuits to cool on the trays.

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Gastroback 40965 design advanced Manual

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