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CHOCOLATE MOUSSE
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200 g plain cooking chocolate
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30 g butter, cubed, at room temperature
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4 eggs
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40 g sugar
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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
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2 large eggs
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½ cup sugar
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1½ cups milk
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2 cups self raising flour
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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
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3 eggs
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60 g butter, melted
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1¼ cups milk
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250 g plain flour
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2 tablespoons castor sugar
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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
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½ cup unsalted peanuts
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1 teaspoon grated lemon rind
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1 teaspoon oil
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125g butter or margarine, at room
temperature
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1 tablespoon lemon juice
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¹/³ cup sugar
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¹/³ cup brown sugar
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1½ cups plain flour
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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.
Summary of Contents for DESIGN FOOD PROCESSOR ADVANCED
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