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.
3. Meanwhile, melt the chocolate in a bain marie*.
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.
Chocolate mousse
Preparation: 20 min Cooking: 5 min Resting: 3 hr
98
200g chocolate
50g caster sugar
5 eggs
Serves 4
DESSERTS
1. Wash and stone the peaches. Slice them in the Midi bowl fitted with the 4mm 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.
6. While the machine is still running, add the milk via the opening to achieve a smooth
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.
Peach clafoutis
Preparation: 15 min Cooking: 30 min Equipment: individual tins
250ml lukewarm milk
50g plain flour
70g caster sugar
35g butter
2 eggs
3 peaches
1 pinch salt
Serves 4-6
E4
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