Morphy Richards Total Control User Manual page 20

402052 REV3.qxp_Layout 1 10/06/2015 13:43 Page 20
Eton Mess
Serves: 6
Ingredients:
• 3 large eggs
• 175g caster sugar
• 450g strawberries, hulled
• 1 tbsp icing sugar
• 570ml whipping cream
Chocolate Mousse
Serves: 4
Ingredients:
• 230g dark chocolate
• 4 eggs, separated
• 2 tbsp brandy or rum
(optional)
• Grated chocolate, to serve
• Whipped cream, to serve
2
Method:
1 Line a large baking tray with non stick baking parchment
and preheat the oven to 120°C / Gas Mark 1.
Attach the Balloon Whisk to the Main Unit.
2 Separate the eggs and place the whites in a large, clean bowl and
whisk on speed 7 with the Precise Control Trigger fully depressed
until soft peaks form. Approximately 1 - 1½ minutes.
3 Add the caster sugar to the egg whites 1 tbsp at a time,
whisking well after each addition. This should take approximately
2½ minutes.
4 Place rounded dessert spoons of the meringue in rows on the lined
baking sheet and bake for 1 hour in the oven.
5 Turn the oven off and allow the meringues to dry out overnight or
until the oven is completely cold.
6 Place the strawberries in a bowl with the icing sugar and lightly
mash with a fork (you want the strawberries to remain quite
chunky).
7 Lightly whip the cream with the Balloon Whisk on speed 7 until a
spoonable consistency is achieved (approximately 1½ minutes).
8 Break the meringues into pieces and lightly fold into the whipped
cream with a tablespoon then fold in the strawberries.
9 Serve in 6 individual serving dishes / glasses.
Method:
1 Break the chocolate into pieces and place in a bowl over a pan of
simmering water and slowly heat until melted, stirring
occasionally.
2 Remove from the heat and allow to cool before beating in the egg
yolks and brandy or rum (if using).
3 Fit the Balloon Whisk to the Main Unit and whisk the egg whites
using the Precise Control Trigger on speed 7 for approximately 1½
minutes until firm. Fold gently into the chocolate mixture with a
tablespoon.
4 Spoon into 4 ramekins and chill in the fridge for 2-3 hours until set.
5 Using the Balloon Whisk, whip the cream using the Precise Control
Trigger on speed 7. Decorate the mousse with a swirl of cream and
sprinkle on a little grated chocolate.