Robot Coupe C 40 A Instructions Manual page 11

DELICIOUS DESSERTS
WHITE CHOCOLATE AND PASSION FRUIT MOUSSE
Ingredients:
• 200 g white chocolate
• 5 passion fruit
• 4 eggs
• 125 g whipped cream
• 75 g sugar
• Mint leaves
Halve 4 of the passion fruit and scoop out the flesh with
a teaspoon. Process in the coulis maker. Melt the white
chocolate in a bain-marie. Remove from the heat, add
60 g passion fruit pulp and 4 egg yolks, and combine
thoroughly. Fold in the whipped cream. Whisk the egg
whites until they form stiff peaks and add 75 g sugar.
Gently fold the egg whites into the mixture. Immediately
spoon this mousse into small bowls and chill in the
refrigerator for at least four hours.
Just before serving, divide the pulp of the remaining
passion fruit between the bowls and decorate with mint
leaves.
Decorating tip: sandwich the passion fruit pulp (with
the seeds) between two layers of white chocolate
mousse.
APPLE AND RASPBERRY MOUSSE
Ingredients:
• 200 g raspberries
• 1 apple
• 2 egg whites
• 80 g caster sugar
• 20 g butter
• Icing sugar
Preheat the oven to gas mark 6 (210 °C), leaving a ba-
king sheet on the middle shelf.
Sort the raspberries. Wash the apple and cut into chunks.
Process the raspberries in the coulis maker, followed by
the apple. Add two tablespoons of sugar and set aside.
Generously butter 4 individual soufflé dishes and sprinkle
with caster sugar. Place a tablespoonful of coulis in each
one and set aside.
Whisk the egg whites to form stiff peaks, then gradually
add the remaining sugar. Gently fold the egg whites
into the remaining coulis. Pour this preparation into
2
the dishes so that each is full. Slide a knife blade
/
3
between the mixture and the edge of each dish so that
the soufflés can rise properly.
Place the dishes on the hot baking sheet and bake for
approximately 10 minutes, until the soufflés have risen
well. Sprinkle with icing sugar and serve immediately.
GRILLED PINEAPPLE IN A TROPICAL SAUCE
Ingredients:
• 1 pineapple
• 1 small mango
• 2 kiwi fruit
• 6 sticks crystallized orange
• 4 tablespoons demerara sugar
• 1 teaspoon cinnamon
• 20 g butter
• Desiccated coconut
• Mint leaves
Preheat the oven with the grill setting. Peel the pineapple
and cut into 2-cm thick slices. Cut the sticks of crystallized
orange into thin shards.
Arrange the pineapple slices in a baking tray lined with
buttered baking parchment. Brush with melted butter and
scatter with the crystallized orange. Sprinkle with the
demerara sugar and cinnamon and grill for approxima-
tely 5 minutes or until the sugar starts to caramelize. Peel
the kiwi fruit. Stone and peel the mango and cut the flesh
into chunks. Process the fruit in the coulis maker and add
the cooking juices from the pineapple.
Arrange the pineapple slices on the plates and add the
sauce. Sprinkle with desiccated coconut and decorate
with mint leaves.
You can replace the crystallized orange with crystallized
lemon.
SORBETS
MELON SORBET WITH KIWI COULIS
Ingredients:
• 1 large melon
• 5 cl Muscat wine*
• 30 g sugar
• 1 lime
• 4 kiwi fruit
Heat the sugar with 30 cl water in a saucepan. Remove
from the heat as soon as it reaches boiling point and
allow to cool.
Cut the melon in half, remove the pips and discard the
skin. Cut the flesh into chunks that will fit through the feed
tube and process in the juicer. Add the lime juice, Muscat
and syrup. Pour the mixture into a sorbet maker and
freeze for approximately 25 minutes.
During this time, peel the kiwi fruit, cut into chunks and
process in the juicer or coulis maker. Just before serving,
pour the kiwi coulis into the dishes and add two scoops of
melon sorbet.
You can decorate this sorbet with red berries and mint
leaves.
* Alcohol abuse can seriously damage your health. Always drink in
moderation.
JAM AND FRUIT JELLIES
CITRUS, APPLE AND CINNAMON JELLY
Ingredients:
• 1,5 kg Granny Smith apples
• 1 kg sugar
• 1 lemon
• 1 orange
• 1 teaspoon cinnamon
Wash the apples and cut into chunks (do not peel or
core). Process half the apples in the juicer, empty the
basket, then process the other half. Squeeze the orange
and lemon with the citrus press and add their juice to
that of the apples.
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