Breville BJE820 Instructions Manual page 22

RECIPES - USING JUICING ExtRACtoR - FIBRE FAVoURItES (continued)
BERRY AND WHItE CHoColAtE MoUSSE
Serves 6
200g white chocolate
200g strawberry pulp
200g raspberry pulp
 teaspoons gelatine dissolved in  tablespoons hot
water
 egg yolks
00ml carton thickened cream
1 ⁄ cup icing sugar

2 tablespoons Grand Marnier
1. Melt chocolate over hot water, cool, being careful
not to let it set.
2. Combine strawberry pulp and raspberry pulp, set
aside.
3. Combine chocolate, gelatine mixture and egg yolks,
whisk until pale and glossy.
4. Beat cream and icing sugar together until soft peaks
form, fold through chocolate mixture with berry pulp
and Grand Marnier.
5. Pour into a wetted 5 cup capacity mould. Refrigerate
several hours or overnight.
R10
BJE820_JUICER_FA.indd 10-11
RECIPES - USING PUREE ExtRACtoR - SAlSAS, FRESH RElISHES, SAUCES & DIPS
FRESH NECtARINE SAlSA toMAto, CHIllI AND PANCEttA SAUCE
Makes approx 5 ½ cups Serves 4
0g nectarines, peeled and stones removed 12g sliced pancetta, chopped
½ red capsicum, deseeded and finely chopped 1 kg fresh ripe tomatoes, cored and quartered
½ small red chilli, deseeded and finely chopped 2 tablespoons olive oil
1 tablespoon finely chopped fresh ginger  medium onions, diced
2 tablespoons finely chopped fresh coriander leaves  cloves garlic, finely chopped
2 teaspoons lemon juice ½ small green chilli, deseeded and finely chopped
2 teaspoons sugar 2 teaspoons sugar
½ teaspoon ground cumin seed sea salt and freshly ground pepper
sea salt to taste
1. Cook pancetta in a heavy based frying pan until well
1. Process nectarines through Puree Extractor. browned and crisp.
2. Pour nectarine mixture into a bowl, add all remaining 2. Drain on absorbent paper and set aside.
ingredients and mix well.
3. Process tomatoes through juicer using Puree
3. Season to taste with salt. Extractor.
4. Heat oil in a large saucepan, add onions, garlic and
Serve with Curry and rice or as an accompaniment to
chilli and fry over a low heat for about 10 minutes.
chicken or fish.
5. Add tomatoes and sugar and bring to the boil.
6. Lower heat and simmer without a lid for about 35
minutes or until sauce is thickened and tomatoes are
cooked.
7. Season to taste with salt and pepper.
8. Stir through pancetta and serve over hot cooked
pasta.
BEEt AND CHIVE DIP
Makes approx 3 cups
0g canned baby beets, well drained
⁄ cup snipped chives
1

1 clove garlic, crushed
⁄ cup mascarpone cheese
2

1 teaspoon lemon juice
Sea salt
Freshly ground black pepper
1. Process beets using Puree Extractor.
2. Pour beet mixture into a bowl.
3. Stir through chives, garlic, mascarpone cheese and
lemon juice.
4. Season well with salt and pepper.
Serves with crackers and fresh vegetable pieces.
R11
3/6/08 3:19:41 PM