30
After Dinner (continued)
Strawberry Mousse
2 punnets of strawberries, washed and hulled
3
/4 cup caster sugar
2 tablespoons lemon juice
3 teaspoons gelatin
2 tablespoons cold water
300ml thickened cream
Extra strawberries for decoration
1. Place strawberries and half the sugar into a
saucepan and slowly bring to the boil.
2. Add remaining sugar and lemon juice, stir
over low heat until sugar is dissolved.
3. Soften gelatin in water, dissolve in hot
strawberry mixture. Cool slightly.
4. Place into a Sunbeam food processor and
process until smooth. Allow to coo
l.
5. Using the small Mixmaster bowl, whisk
chilled cream on Very High speed (10-12)
until thick.
6. On Low speed (1), fold through the cooled
strawberry mixture and mix on Medium
speed (4-6) until just combined.
7. Pour into individual serving dishes or a 4
cup mould. Decorate with strawberries.
SPEED SETTING RANGE MIXING TASK
1. FOLDING
2.3.4
5.6
LIGHT MIXING
CREAMING & BEATING
WHIPPING & WHISKING
7
Mixing Guide
Please keep in mind that the various mixing
tasks and related speeds, listed in the table
below, may vary slightly from recipe to
recipe.
Please refer to it regularly as you develop
your understanding of how different
ingredients interact when mixing.
NOTES: For most recipes, it is better to begin
your mixing on a slower speed until the
ingredients begin combining, then move to
the appropriate speed range for the particular
task.
Generally there is no one set speed for an
entire recipe. You will need to c
hange the
speed of the Mixmaster depending on what
stage of the recipe you are working on. This
is communicated in the recipe section.
When mixing larger quantities you may need
to increase the Mixmaster speed due to the
amount of mixing required and the larger
load on the machine.
When building up a recipe that requires the
addition of dry ingredients, such as flour,
slow the speed down whilst these ingredients
are being added to avoid a snow storm effect.
Once the extra ingredients begin c
ombining
then slowly increase to the appropriate speed
for the particular mixing task.
8
For your information, the following temperature settings are included as a guide. These
settings may need to be adjusted to suit the individual range.
Thermostat Settings
Description of Oven Temperatures Electric Gas Mark
°C °F
Very Low 120 - 140 250 - 275 1
Low 150 300 2
Warm 160 - 170 315 - 325 3
Moderate 180 350 4
Moderately Hot 190 - 200 375 - 400 5
Hot 210 - 220 415 - 425 6 - 7
Very Hot 230 - 240 450 - 475 8 - 9
Note: If using fan forced ovens be sure to turn the temperature down by 20-30°C.
Also check recipes at the back of this book.
Oven Temperature Guide
29
Hazelnut & Cashew Torte
6 egg whites
4 egg yolks
3
/4 cup nutella
100g dark chocolate, melted
1
/2 cup plain flour
100g hazelnut meal
1
/2 cup crushed cashews
Topping:
250g dark chocolate melted
250g cream heated
100g whole hazelnuts, toasted, skins
removed
100g whole cashews, toasted
1. Preheat oven 160°C. Grease and line 20cm
round cake tin.
2. In the large
Mixmaster bowl whisk egg
whites until stiff peaks form, on very High
speed (10-12). Remove from bowl and set
aside.
3. Using the large Mixmaster bowl once again,
beat egg yolks, nutella and 100g melted
chocolate together on Medium speed (5).
Add flour, hazelnut meal, crushed cashews
and fold in the egg whites using Low speed
(1-3).
4. Pour into the prepared cake tin and bake
40-45 minutes.
5. Allow to cool in pan for 10 minutes before
removing cake from pan and cool on a wire
rack.
6. Combine the melted chocolate and heated
cream together. Stir until smooth and allow
to cool. As mixture cools it will beco
me
thick and glossy.
7. Spoon topping over the cake. Top with
cashews and hazelnuts. Serve in thin
wedges.
Pavlova
6 egg whites
1
1
/2 cups caster sugar
3 teaspoons vinegar
1
1
/2 tablespoons cornflour
3
/4 teaspoon vanilla extract
1. Preheat oven to 120°C. Grease and flour
30cm round tray.
2. Using the large Mixmaster bowl
ensuring that it is dry and clean, whip
the egg whites until stiff on very High
speed (10-12).
3. On very High speed (10-12) gradually
add the sugar, a teaspoon at a time to
start. Beat well between each addition.
As mixture thi
ckens add the sugar more
quickly. This should take approximately
8-10 minutes mixing time.
4. Reduce to Low speed (1-2) and fold
through vinegar, cornflour and vanilla.
Continue mixing until mixture is stiff and
glossy, approximately 8-10 minutes.
5. Spread half of the pavlova mixture onto a
prepared tray. Pipe the remaining mixture
to form a border.
6. Bake for 1¼
- 1½ hours. If able, turn oven
off and allow to cool in oven overnight or
for a few hours.
Serving suggestion:
Decorate as desired. Fresh cream and lots
of fresh berries is my favou
rite. Sprinkled
with icing sugar to finish off.
After Dinner (continued)
