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
21
BASIC PREPARATIONS
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
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