Breville the Scraper Beater LEM250 Instruction Book page 20

Chocolate Mousse
Makes 6 serves
300g dark chocolate melts
3 x 59g free range eggs
¼ cup caster sugar
1 tbsp cocoa powder
300ml pure cream
200g fresh raspberries, to serve
1. Place the chocolate melts into a heat proof
glass bowl and microwave for 1 minute on high.
Remove from the microwave and stir. If not
completely melted, melt for a further 30 seconds.
2. Place the eggs and sugar into the mixing bowl,
with the whisk attached and beat for 3 minutes
on speed setting 8.
3. Fold in chocolate and cocoa powder on speed
setting 1 until just combined.
4. Pour chocolate mixture back into the melted
chocolate bowl and wash the mixing bowl and
whisk attachment thoroughly. Reassemble the
mixer and pour the cream into the mixing bowl.
Whisk for 1 minute on speed setting 8 or until
stiff peak consistency is reached.
5. Using a large metal spoon, fold the chocolate
mixture through the cream until just combined.
Evenly divide the mousse into 6 glasses and chill
in the refrigerator for 2 hours and serve with
fresh berries.
NOTE
Stiff peak consistency is when the cream holds
a firm shape when spooned out of the bowl.
20
LEM250_BW_IB_B16.indd 20
Pavlova
Makes 8 serves
6 x egg whites (from 59g free range eggs)
1 tsp cream of tartar
1 ½ cup caster sugar
300ml pure cream, to serve
300g strawberries, hulled, halved, to serve
300g raspberries, to serve
2 x passionfruit, flesh only, to serve
1. Preheat a fan forced oven to 140˚C and line a
flat baking tray with canola oil spray and baking
paper.
2. Place the egg whites into the mixing bowl with
the whisk attached and whisk on speed setting
8 until soft peaks form, approximately
30 seconds.
3. Add the cream of tartar and then the sugar, one
tablespoon at a time, mixing well after each
addition. Whisk for approximately 10 minutes
in total.
4. Scoop out onto the baking tray in a round shape
approximately 10cm high and 20cm across and
spread evenly using a spatula and place into the
oven for 50 minutes to bake.
5. Turn the oven off and place a wooden spoon
in the oven door and allow the pavlova to cool
inside the oven.
6. Thoroughly clean the mixing bowl and whisk
attachment and whisk the cream until stiff peaks
form, approximately 45 seconds.
7. Top the pavlova with cream, berries and
passionfruit and serve immediately.
NOTE
Test that the sugar in the meringue has
dissolved completely by rubbing a small
amount between two fingers and checking for
sugar granules. If you can feel sugar granules,
continue to whisk further until completely
dissolved.
26/10/2016 1:01 pm