White Chocolate Mousse; Walnut, Almond And Hazelnut Biscuits - Kenwood MX310 series Instructions Manual

recipes

white chocolate mousse

serves 4
175g (6oz) white chocolate,
broken into pieces
90ml (3fl oz) milk
2 egg whites
1 Place the chocolate in a large bowl set over a pan of simmering water, until melted. Stir in
the milk and set aside.
2 Using the whisk on speed 6, whip the egg whites and lemon juice until stiff, then using a
metal spoon fold into the chocolate mixture, until well combined.
3 Using the whisk on speed 6, whip the double cream, until it forms soft peaks. Gently fold
into the chocolate mixture.
4 Divide the mousse between four glasses and chill for at least 2 hours. Sprinkle with grated
chocolate and serve.
walnut, almond & hazelnut biscuits
makes 20 biscuits
100g (4oz) hazelnuts
5 egg yolks
100g (4oz) caster sugar
2.5ml ( 1 ⁄ tsp) vanilla essence
2
1 Preheat the oven to 150°C/300°F/Gas 2. Chop hazelnuts. Using the beater on speed 3-4,
cream together the egg yolks, sugar and vanilla essence in the bowl. Add the walnuts,
hazelnuts and orange rind.
2 Line a baking sheet with baking parchment paper and spoon small amounts of the mixture
onto the prepared sheet, pressing down slightly. There should be enough mixture for 20
biscuits.
3 Sprinkle the flaked almonds over the biscuits, pressing in slightly and bake for 18-20
minutes, until golden brown. Leave to cool on the baking sheet then store in an airtight
container.
1.25ml ( 1 ⁄ tsp) lemon juice
4
225ml (8fl oz) double cream
grated plain chocolate, to decorate
50g (2oz) chopped walnuts
finely grated rind of 1 orange
50g (2oz) flaked almonds
13