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33
Berry and white
chocolate mousse
Serves 6
200g white chocolate
200g strawberry pulp
200g raspberry pulp
3 teaspoons gelatine dissolved in
¼ cup hot water
3 egg yolks
300ml thickened cream
¼ cup icing sugar, sifted
2 tablespoons Grand Marnier
1.
Melt chocolate over hot water, cool, being
careful not to let it set. Combine strawberry
pulp and raspberry pulp, set aside. Combine
chocolate, gelatine mixture and egg yolks,
whisk until pale and glossy. Beat cream 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
1¾ cups plain flour
2 teaspoons baking powder
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon cardamom
½ cup chopped walnuts
½ cup sultanas
½ cup firmly packed brown sugar
1½ cups carrot pulp
½ cup oil
2 eggs, lightly beaten
¼ cup sour cream
1.
Grease and line a 25cm x 15cm loaf pan. Sift
flour and baking powder into a large mixing
bowl, add nutmeg, cinnamon, cardamom,
peanuts, sultanas, 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.
2.
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.
Summary of Contents for Juice Fountain Duo
Page 1: ...the Juice Fountain Max Instruction Book BJE410 ...
Page 19: ...19 Notes ...
Page 34: ...34 Notes ...
Page 35: ...35 Notes ...