Preparation: 5 min.
Cooking: none
Whipped Cream
20 minutes beforehand, place the cream and main bowl
in the fridge.
Take the bowl from the refrigerator and fit on machine. Fit
the egg whisk.
Pour the cold cream into the bowl.
Close the lid and remove the pusher. Switch on.
When the cream is sufficiently stiff, add the icing sugar
and switch the machine on for a few final seconds.
The preparation time will vary according to the type of
cream you use. Make sure the cream is not over-whipped,
otherwise it may turn to butter.
Ingredients
• 200ml whipping cream
• 1 tsp icing sugar
Preparation: 5 min.
Equipment: conical
sieve
Raspberry Coulis
Place the raspberries and sugar in the main bowl, fitted
with the main blade and the Blender
m
ix attachment.
Blend for 2 minutes, gradually adding the water via the
feed tube.
Using the citrus press, extract the lemon juice and stir into
the fruit mixture.
Either serve the coulis as it is or sieve it first to remove the
pips.
Tip: this coulis can be made with other, sweeter types of
fruit, in which case, reduce the quantity of sugar used by
20% or 30%.
Ingredients
(serves 4)
• 300g (12 oz) fresh or
frozen raspberries
• 100g (4 oz) caster
sugar
• 1 lemon
• 1 glass (4 fl oz) cold
water
BASIC PREPARATIONS
Preparation: 5 min.
Cooking: none
Egg Whites
Break the eggs and separate them (the yolks can be kept
for making custard, crème patissière, omelettes, etc).
Make sure the main bowl is perfectly dry and free from
grease, then fit the egg whisk. Place the egg whites inside,
fit the lid and remove the pusher.
Switch the machine on and immediately add a pinch of
salt (for a savoury recipe) or sugar (for a sweet recipe) via
the feed tube, as this helps to stiffen the beaten egg whites.
Leave the machine running for about 4 minutes.
You can use this recipe for meringues, mousses or cakes.
We recommend processing for 1 minute per egg white used.
Ingredients
• 4 egg whites
Preparation: 5 min.
Resting: 1 hour
Equipment: 28 - 30 cm
(11 - 12-inch) tart ring
or quiche tin
Shortcrust Pastry
Place the flour, salt and butter in the bowl fitted with the main
blade. Process until it ressembles fine breadcrumbs.
With the motor still running add the cold water gradually via
the feed tube.
Turn the machine off as soon as the pastry forms a ball.
Leave to rest for 1 hour in a cool place.
Preheat the oven to 180°C / 355°F (gas mark 4)
Bake blind for 20 min.
Ingredients
(for 450 g (15 oz))
• 250g (8 oz) plain flour
• 125g (4 oz) softened
butter
• 80ml (2 fl oz) cold
water
• 1 pinch of salt
BASIC PREPARATIONS
20 21
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