Chocolate Mousse; Peach Clafoutis - MAGIMIX Ma Cuisine Instructions For Use Manual

Chocolate mousse

Preparation: 20 min Cooking: 5 min
200g chocolate
50g caster sugar
5 eggs
1. Separate the eggs.
2. Put the egg whites in the main bowl with the whisk and beat for 5 min, remembering to
remove the pusher. Once the egg whites are stiff, gradually add the sugar via the feed
tube. Set aside.
Meanwhile, melt the chocolate in a bain marie*.
3.
4. Stir the egg yolks into the melted chocolate.
5. Gently fold the egg whites into the chocolate mixture with the spatula.
6. Divide the mousse between four glass.
7. Refrigerate for at least 3 hours.

Peach clafoutis

Preparation: 15 min Cooking: 30 min
250 ml lukewarm milk
50 g plain flour
70 g caster sugar
35 g butter
2 eggs
3 peaches
1 pinch salt
1. Wash and stone the peaches. Slice them in the Midi bowl fitted with the 4-mm slicing
disc. Set aside.
2. Preheat your oven to 180 °C (gas mark 4).
3. Melt the butter in a bain marie*.
4. Combine the flour, sugar and salt in the main bowl with the metal blade.
5. Add the eggs one by one via the feed tube or opening, followed by the melted butter.
While the machine is still running, add the milk via the opening to achieve a smooth
6.
batter.
7. Pour the batter into a buttered tin and arrange the peach slices on top.
8. Bake for 30 minutes or until the batter shrinks from the sides of the tin.
Chef's tip: you can also bake this clafoutis in individual ramekins.
DESSERTS
98
Resting: 3 hr
E4
Equipment: individual tins
Tiramisu
Preparation: 30 min Resting: 6 to 24hr
400g mascarpone 3 tbsp bitter cocoa powder
100g caster sugar 3 tbsp amaretto liqueur
300ml coffee 5 eggs
30 sponge fingers
1. Take the mascarpone out of the fridge one hour beforehand.
2. Separate the eggs.
Beat the sugar and egg yolks in the main bowl with the whisk until pale and fluffy.
3.
Add the amaretto and mascarpone. Beat for 2 minutes. Set aside in a mixing bowl.
4. Wash and dry the bowl and whisk thoroughly.
5. Put the egg whites in the bowl with the whisk and beat for 5 minutes, remembering
to remove the pusher.
Gently fold the egg whites into the mascarpone mixture with the spatula.
6.
7. Briefly dip half the sponge fingers in the coffee. Arrange them in a glass dish, then
cover with half the mixture. Sieve some cocoa powder on top. Repeat these steps with
the remaining sponge fingers and mascarpone mixture, finishing up with a dusting of
cocoa powder.
Refrigerate for at least 6 hrs.
8.
Chef's tips:
if you do not have any cocoa powder, grate some chocolate with your
parmesan grater.
DESSERTS
99