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hot chocolate soufflé
whisk
75g butter
50g plain flour
1½ tbsp cocoa powder
450ml milk
4 eggs, separated
50g caster sugar
Melt the butter in a pan, and stir in the flour and cocoa over a low heat. Add the milk and mix till
thickened slightly. Remove from the heat and let it cool, then beat in the egg yolks. Put the egg
whites in the bowl, mix at speed 6 for a few seconds, then add the sugar and continue to whisk
till soft peaks form. Fold in the sauce. Pour the mixture into a greased 1.2 litre (2 pint) dish. Stand
the dish in a roasting tin filled half full with boiling water, put into the oven, and bake at
190°C/375°F/gas 5 for 40-45 minutes, till well risen.
coffee & brandy ice cream
whisk
3 eggs
75g caster sugar
300ml single cream
2 tbsp instant coffee powder
300ml double cream
2½ tbsp brandy
Put the sugar and eggs in the bowl and process at speed 6 till smooth. Put the single cream and
coffee in a pan, bring just to the boil, then stir in the egg and sugar mixture. Put in a heatproof
bowl over a simmering pan of water and cook gently, stirring well, till thick enough to coat the
back of a spoon. Strain into a bowl and leave to cool. Whip the double cream at speed 6 till soft
peaks form, then fold into the cold egg and sugar mixture, with the brandy. Pour into a
container, cover, and freeze for 2½-3 hours, till partially frozen. Remove, stir well and then freeze
again, till the desired texture is achieved.
basic biscuits
whisk
100g (4oz) butter
150g (6oz) caster sugar
1 tsp vanilla essence
1 medium egg
100g (4oz) plain flour
100g (4oz) self raising flour
Cream the butter, sugar and vanilla essence at speed 5 for 1-2 minutes till light, pale and fluffy,
add the egg, and whisk till combined. Sift the flours together then gradually add them to the
mixture. Remove the bowl, form the mixture into balls, and flatten them. Bake on a greased tray,
in a preheated oven at 180°C/350°F/gas 4 for 12-15 minutes. Cool on the tray, then on a wire rack.
basic meringues
whisk
4 egg whites
100g caster sugar
100g icing sugar
Combine the sugars and set aside.
Whisk the egg whites in the bowl at speed 6 till fairly stiff. Add half the sugar and whisk till
smooth, and stiff peaks have formed. Remove the bowl, and lightly fold in the remaining sugar
with a metal spoon. Line a baking sheet, spoon or pipe the meringue into ovals, then sprinkle
with the remaining sugar. Cook on the lowest shelf of a cool oven (120°C/250°F/ gas ½) for 1½
hours. Cool on a wire rack. Top with soft fruits, chocolate, and sweetened cream.
classic Victoria sponge cake
whisk
100g (4oz) butter/margarine
100g (4oz) caster sugar
2 large eggs
100g (4oz) self raising flour
1 drop vanilla essence
Grease two 180mm (7 inch) straight sided sandwich tins and line the bases with buttered
greaseproof paper. Cream the butter and sugar at speed 3 till light and fluffy, gradually add the
eggs, then the vanilla. Gradually add the flour, and turn the mixer up to speed 4 once the
ingredients start to incorporate. Divide the mixture equally between the two cake tins and level
the surfaces. Bake the cakes in the centre of a preheated oven at 180°C/350°F/gas 4 for about 25
minutes. Cool on a wire rack.
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