55
Preparation: 30 min.
Cooking: 2 min.
Equipment: saucepan
Next, add the kidney beans and simmer for 15 minutes.
Whilst the Chilli is simmering grate the cheese using the
grating disc. Check the seasoning, when ready to serve
scatter with the grated cheese.
Serve with extra grated Cheddar and Tabasco sauce.
Mango Mousse
Whip the cream in the bowl, using the egg whisk (see p. 20).
Set aside in a large bowl.
Peel and chop the mangoes and place in the main bowl,
fitted with the main blade. Blend for one minute, then add
the icing sugar and blend for a further minute. Set aside.
Soak the gelatine sheets in cold water for at least 10
minutes.
Drain thoroughly. Heat the lime juice and add the gelatine.
As soon as it has melted, pour into the bowl with the mango.
Pulse 3 times.
Transfer to a dish and place in the freezer compartment until
it starts to have a firmer consistency.
Gently fold this mixture into the whipped cream using a
spatula.
Chill in the refrigerator for 2 hours before serving.
Serve with slices of kiwi fruit.
Ingredients
(serves 4)
• 2 very ripe medium
mangoes
• 50g (2 oz) icing sugar
• 3 sheets gelatine
• 2 tbsp lime juice
• 120ml (4 fl oz) whipping
cream
• 4 kiwi fruit (optional)
Dessert
Ingredients
(serves 4)
• 250g (9 oz) beef
• 500g (18 oz) tin
kidney beans
• 2 medium onions
• 3 large tomatoes or 1
small tin peeled
tomatoes
• 1 small tin tomato
purée
• 1 garlic clove
• 3 tbsp olive oil
• Chilli powder
• Bouquet garni
• Salt and pepper
• Cheddar cheese
• Tabasco sauce
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