Manual Silvercrest IAN 360499 SKM 600 B2 (page 16 of 109) (English, Dutch, Danish, French)

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11. Recipes

NOTE: the numbers of the speed control2

are omitted in the recipes to improve reada-

bility.

Mascarpone cream

Ingredients:

2 eggs

2 tbs fine sugar

1 tbs sweet wine (e.g. Madeira)

250 g mascarpone

½ untreated orange (juice and some

grated orange peel)

Preparation:

1. Separate eggs.

2. Add the egg white to the fat-free mixing

bowl5. Whip the egg whites using the

whisk6. Increase the speed to level 8.

3. Pour the whipped egg whites into anoth-

er bowl and refrigerate.

4. In the mixing bowl5, whip the egg

yolks with sugar and sweet wine with a

whisk6 at speed 6 until foamy.

5. Reduce the speed to speed 3 and alter-

nately add spoonfuls of mascarpone

and orange juice.

6. Fold in the grated orange peel and the

whipped egg whites by hand.

7. For decoration, sprinkle a few thin strips

of orange peel onto the finished cream.

8. Place the cream in the refrigerator until

you are ready to enjoy it and consume

within 24 hours.

Tip: layer the mascarpone cream with fresh

seasonal fruit or compote in dessert glasses.

Pear tarte tatin

Ingredients for the dough:

200 g wheat flour

1pinch salt

100 g cold butter (in flakes)

3 tsp fine sugar

4 tbs cold water

For blind baking:

dried peas or rice

Ingredients for the almond paste:

100 g soft butter

100 g sugar

2 eggs (room temperature)

100 g crushed almonds

For garnish:

approx. 3 ripe pears

Preparation:

1. Pour all the ingredients for the dough

into the mixing bowl5 and work with a

beater7 at speed 3 until larger lumps

have formed. (If necessary, stop the ma-

chine in between and use a dough

scraper to push the ingredients down

from the edge.)

2. Quickly knead the dough by hand into

a ball and roll it out with a little flour be-

tween two sheets of baking paper.

3. Line a greased tart mould with the

dough, cut off the protruding edge and

place in the refrigerator for at least

30minutes.

4. Prick the base of the dough several

times with a fork, place a piece of bak-

ing paper on the dough and fill the

mould with dried peas or rice to weigh

down the dough.

5. Bake at 180 °C (convection oven) for

15 minutes, then remove baking paper

and peas/rice and bake again for an-

other 10 to 15 minutes.

6. For the almond paste, whip butter, sug-

ar and eggs with a whisk6. Increase

the speed to level 8.

__360499_2010_B6.book Seite 14 Freitag, 5. Februar 2021 11:57 11

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Silvercrest IAN 360499 SKM 600 B2 Manual

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