Breville donna hay BEM800DH, Инструкция пользователя

Страница: 29 / 35

56 57
chocolate mousse
200g dark couverture chocolate, chopped
75g butter, chopped
4 eggs, separated
1 cup (250ml) single (pouring) cream
2 tablespoons icing sugar
Place the chocolate and butter in a saucepan
over low heat and stir until melted and
smooth. Pour the mixture into a bowl and
add the egg yolks, one at a time, beating
until well combined. Set aside. Place the
cream into the bowl of the mixer and beat
with the whisk attachment until soft peaks
form. Set aside. Place the eggwhites into the
bowl of the mixer and beat with the whisk
attachment for 5–6 minutes or until soft
peaks form. Sift over the icing sugar and
whisk until the mixture is thick and glossy.
Gently fold the cream through the chocolate
mixture, then fold the eggwhites through.
Spoon into bowls and refrigerate for at least
3 hours. Serve with fresh berries if desired.
Serves 6–8.
sticky toffee date pudding
200g pitted dates, finely chopped
¹⁄³ cup (80ml) boiling water
100g butter, softened
1 cup (220g) caster sugar
2 eggs
1½ cups (225g) plain flour
1½ teaspoons baking powder
¼ cup (60ml) milk
toffee sauce
200g butter, chopped
1 cup (250ml) single (pouring) cream
1²⁄³ cups (295g) brown sugar
Place the dates in a bowl and pour over the
boiling water. Set aside until the water has
been absorbed. Preheat the oven to 180°C.
Place the butter and sugar into the bowl
of the mixer and beat with the beater
attachment for 2–3 minutes or until light
and creamy. Gradually add the eggs and beat
well. Sift the flour and baking powder over
the mixture, add the milk and dates and stir
to combine. Spoon the mixture into a greased
20cm square cake tin and bake for 40 minutes
or until cooked when tested with a skewer.
While the pudding is cooking, make the toffee
sauce. Place the butter, cream and sugar in
a saucepan over low heat and stir until the
sugar is dissolved. Increase the heat and
simmer rapidly for 5–8 minutes or until the
sauce is thick. To serve, cut the pudding into
thick slices and pour over the warm toffee
sauce. Serves 6.
d E S S E r T S d E S S E r T S
meringues
150ml eggwhites (about 4 eggs)
1 cup (220g) caster sugar
2 teaspoons cornflour
1 teaspoon white vinegar
Preheat the oven to 150°C. Place the eggwhites
into the bowl of the mixer and beat with the
whisk attachment for 5–6 minutes or until
soft peaks form. Gradually add the sugar
and beat until glossy. Sift the cornflour
over the mixture and fold through with the
vinegar. Place ¹⁄³
cup portions of the mixture
on baking trays lined with non-stick baking
paper and shape into small rounds. Place
in the oven, reduce the heat to 120°C and
bake for 30–35 minutes. Turn the oven off
and allow the meringues to cool while still
in the oven. Makes 12.
+
Measure the eggwhites accurately for perfect
meringues.
rum and raisin puddings
1 cup (140g) chopped dates
1½ cups (225g) raisins
²⁄³ cup (160ml) dark rum
125g butter, softened
1 cup (175g) brown sugar
1 teaspoon vanilla extract
2 eggs
1½ cups (250g) plain flour, sifted
1½ teaspoons baking powder
¼ cup (60ml) milk
Place the dates, raisins and rum in a small
saucepan over low heat and cook until the
rum is absorbed and the fruit is plump. Set
aside and cool completely. Preheat the oven
to 160°C. Place the butter, sugar and vanilla
into the bowl of the mixer and beat with the
beater attachment for 6–8 minutes or until
light and creamy. Gradually add the eggs
and beat well to combine. Add the flour,
baking powder and milk and stir to combine.
Add the cooled fruit mixture and stir through.
Spoon the mixture into 6 x 1 cup (250ml)
capacity lightly greased muffin tins. Bake
for 35 minutes or until cooked when tested
with a skewer. Serve the puddings warm
with custard. Makes 6.