Catler JE 4010, Инструкция по эксплуатации

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Berry and white chocolate mousse
200g wh ite c h oco la te
200g str awb err y p u lp
200g r a s pb err y p u lp
3 te a s p oons g e la tine d isso lv e d in 3
t abl es p oons h ot wa ter
3 e gg y o lk s
300ml c a rton t h ic k ene d cre am
1/4 cu p icin g su ga r
2 t abl es p oons G r a n d Ma rnier
1. M e l t c h oco la te o v er h ot wa ter , coo l,
b ein g c a refu l not to l et it set .
2. C o mb ine str awb err y p u lp a n d r a s pb err y
p u lp, set a si d e .
3. C o mb ine m e l te d c h oco la te , g e la tine
m i x ture a n d e gg y o lk s , wh is k unti l pal e
a n d gl oss y.
4. In a se pa r a te b o wl, b e a t cre am a n d icin g
su ga r to g et h er unti l soft p e ak s for m, fo ld
t h rou gh c h oco la te m i x ture w it h b err y
p u lp a n d G r a n d Ma rnier . P our into a
w ette d 5 cu p c apa cit y m ou ld. R efri g er a te
se v er al h ours or o v erni gh t .
Carrot cake
13/4 cu p s pla in fl our
2 te a s p oons bak in g p o wd er
1/2 te a s p oon g roun d nut m e g
1/2 te a s p oon g roun d cinn am on
1/2 te a s p oon g roun d c a r dam o m
1/2 cu p p e a nuts , fi ne ly c h o pp e d
1/2 cu p su l t a n a s
1/2 cu p b ro w n su ga r , fi r mly pa c k e d
11/2 cu p s c a rrot p u lp
2 x 60g e gg s , l i gh t ly b e a ten
1/2 cu p oi l
1/4 cu p sour cre am
1. G re a se a n d l ine a 25 c m x 15 c m l o a f
pa n . S ift fl our , bak in g p o wd er , nut m e g,
cinn am on a n d c a r dam o m into a la r g e
m i x in g b o wl, add, p e a nuts , su l t a n a s ,
b ro w n su ga r a n d c a rrot p u lp. S tir to
co mb ine . Add e gg s , oi l a n d sour cre am.
B e a t w it h e l ectric m i x er , usin g m e d iu m
s p ee d unti l all in g re d ients a re w e ll
bl en d e d. P our into l o a f pa n .
2. Bak e a t 180°C for 1 h our or unti l c ak e
is coo k e d wh en teste d w it h a s k e w er .
R e m o v e fro m o v en , st a n d in c ak e pa n for
5 m inutes b efore turnin g out onto a w ire
c ak e r a c k.
R14
F I BRE FAVOUR I TES