MAGIMIX Mini Plus Instructions For Use Manual page 13

Whipped Cream
20 minutes beforehand, place the cream and main bowl
in the fridge.
Preparation: 5 min.
Take the bowl from the refrigerator and fit on machine. Fit
Cooking: none
the egg whisk.
Ingredients
Pour the cold cream into the bowl.
Close the lid and remove the pusher. Switch on.
• 200ml whipping cream
• 1 tsp icing sugar
When the cream is sufficiently stiff, add the icing sugar
and switch the machine on for a few final seconds.
The preparation time will vary according to the type of
cream you use. Make sure the cream is not over-whipped,
otherwise it may turn to butter.
Egg Whites
Break the eggs and separate them (the yolks can be kept
for making custard, crème patissière, omelettes, etc).
Make sure the main bowl is perfectly dry and free from
Preparation: 5 min.
Cooking: none
grease, then fit the egg whisk. Place the egg whites inside,
fit the lid and remove the pusher.
Ingredients
Switch the machine on and immediately add a pinch of
salt (for a savoury recipe) or sugar (for a sweet recipe) via
• 4 egg whites
the feed tube, as this helps to stiffen the beaten egg whites.
Leave the machine running for about 4 minutes.
You can use this recipe for meringues, mousses or cakes.
We recommend processing for 1 minute per egg white used.
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Raspberry Coulis
Place the raspberries and sugar in the main bowl, fitted
with the main blade and the Blender
Blend for 2 minutes, gradually adding the water via the
Preparation: 5 min.
feed tube.
Equipment: conical
Using the citrus press, extract the lemon juice and stir into
sieve
the fruit mixture.
Ingredients
Either serve the coulis as it is or sieve it first to remove the
(serves 4)
pips.
Tip: this coulis can be made with other, sweeter types of
• 300g (12 oz) fresh or
frozen raspberries
fruit, in which case, reduce the quantity of sugar used by
• 100g (4 oz) caster
20% or 30%.
sugar
• 1 lemon
• 1 glass (4 fl oz) cold
water
Shortcrust Pastry
Preparation: 5 min.
Resting: 1 hour
Place the flour, salt and butter in the bowl fitted with the main
Equipment: 28 - 30 cm
blade. Process until it ressembles fine breadcrumbs.
(11 - 12-inch) tart ring
or quiche tin
With the motor still running add the cold water gradually via
Ingredients the feed tube.
(for 450 g (15 oz))
Turn the machine off as soon as the pastry forms a ball.
• 250g (8 oz) plain flour Leave to rest for 1 hour in a cool place.
• 125g (4 oz) softened
Preheat the oven to 180°C / 355°F (gas mark 4)
butter
Bake blind for 20 min.
• 80ml (2 fl oz) cold
water
• 1 pinch of salt
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