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Peach Fruit Fool; Chocolate Mousse; Macaroons; Basic Cake Mix - Kenwood FDP60 Instructions Manual

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peach fruit fool

use the blender, dual whisk & folding tool
300g (12oz) whipping cream
200g (8oz) tinned peach slices (drained)
1 Put the peach slices in the blender and process on maximum
speed until a smooth puree achieved.
Dual Whisk
2 Use the whisk to whip the cream on max speed for approx.
30 - 40 seconds or until the mix starts to form soft peaks.
Folding tool
3 Remove the whisk and fit the folding tool, then add the peach
puree. Fold the puree through on low speed for approx. 60
seconds.
For best results after approx. 30 seconds use the spatula to
G
loosen any unmixed ingredients from the side of the bowl. Place
in the fridge to set for at least 2 hours.
Variations: substitute the peach slices for any other soft
pureed fruit.

chocolate mousse

use the dual whisk & folding tool
200g (7oz) dark chocolate (75% cocoa solids)
60mls (2 fl oz) warm water
3 large eggs (separated)
40g (1½ oz) caster sugar
1 Place the water in a large heatproof bowl sitting over a saucepan
of simmering water. Break the chocolate into small pieces and
place in the bowl to melt slowly with the warm water. Remove
from the heat and stir to ensure smooth and glossy. Allow the
chocolate to cool for 2-3 minutes and then stir in the egg yolks.
Dual Whisk
2 Place the egg whites in the bowl and use the dual whisk on max
speed to whisk until soft peaks form ( approx. 30 - 45 secs). Do
not over whisk.
3 Whisk in the sugar, adding a third at a time. Whisk until the egg
white mix looks glossy.
Folding tool
4 Add the folding tool into the bowl and pour the melted chocolate
gently over the egg white mix. Use low speed and fold until the
chocolate is incorporated (max 60 secs) . DO NOT overmix, any
unprocessed mix should be gently folded in by hand.
5 Divide the mix between the serving glasses, cover with cling film
and allow to chill in the fridge for at least 2 hours.
note
This mousse recipe uses raw eggs – ensure the eggs are fresh,
in date and have been stored in the fridge. People with weak
immunity or pregnant women should not eat raw eggs.
(6 X 150mls servings)

macaroons

(approx. 20 large or 40 small )
use the dual whisk & folding tool
3 egg whites (approx. 115g/4oz)
120g (4½ oz) caster sugar
140g (5oz) ground almonds
120g (4½ oz) icing sugar
2.5ml (½ tsp ) Vanilla extract
Dual Whisk
1 Place the egg whites in the bowl and use the dual whisk on max
speed to whisk until soft peaks form ( approx. 60 secs). Do not
over whisk.
2 Add the caster sugar a third at a time and mix on max speed
until mixture thick and glossy (approx. 30 seconds).
Folding tool
3 Remove the whisk and add the almonds, icing sugar and vanilla
extract to the bowl. Fit the folding tool and use low speed to fold
the mixture (approx 60seconds). DO NOT overmix, any
unprocessed mix should be gently folded in by hand.
4 Line two baking trays with silicone paper and pipe out the mix.
5 Bake in a preheated oven at 140°C/275°F/Gas 1 for 20 minutes
for the small macaroons and 45 minutes for the larger size. Allow
to cool for 10 minutes before carefully removing from the silicone
paper.
Variations:
Chocolate – add 30g/1oz cocoa powder to the ground almonds.

basic cake mix

use the dual whisk & folding tool
cake mix
200g (7oz) butter (softened)
200g (7oz) caster sugar
200g (7oz) medium eggs
200g (7oz) self raising flour (sieved)
Dual Whisk
1 Place the butter and sugar in the bowl and use the dual whisk
on max speed to cream the butter and sugar together until light
and fluffy (approx. 2 minutes).
2 Add the eggs, one at a time, mixing well after each addition.
Folding tool
3 Add the flour to the bowl and use the folding tool on low speed
to mix in the flour.
4 Carefully spoon the mix into cases and bake in a preheated oven
for 15- 20 minutes at 180°C/350°F/Gas mark 4).
15
(creaming method)

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