Silvercrest SKM 600 C2 - Recipes

32
GB
11. Recipes
NOTE: the numbers of the speed control2
are omitted in the recipes to improve reada-
bility.
Mascarpone cream
Ingredients:
2 eggs
2 tbs fine sugar
1 tbs sweet wine (e.g. Madeira)
250 g mascarpone
½ untreated orange (juice and some
grated orange peel)
Preparation:
1. Separate eggs.
2. Add the egg white to the fat-free mixing
bowl5. Whip the egg whites using the
whisk6. Increase the speed to level 8.
3. Pour the whipped egg whites into anoth-
er bowl and refrigerate.
4. In the mixing bowl5, whip the egg
yolks with sugar and sweet wine with a
whisk6 at speed 6 until foamy.
5. Reduce the speed to speed 3 and alter-
nately add spoonfuls of mascarpone
and orange juice.
6. Fold in the grated orange peel and the
whipped egg whites by hand.
7. For decoration, sprinkle a few thin strips
of orange peel onto the finished cream.
8. Place the cream in the refrigerator until
you are ready to enjoy it and consume
within 24 hours.
Tip: layer the mascarpone cream with fresh
seasonal fruit or compote in dessert glasses.
Pear tarte tatin
Ingredients for the dough:
200 g wheat flour
1pinch salt
100 g cold butter (in flakes)
3 tsp fine sugar
4 tbs cold water
For blind baking:
dried peas or rice
Ingredients for the almond paste:
100 g soft butter
100 g sugar
2 eggs (room temperature)
100 g crushed almonds
For garnish:
approx. 3 ripe pears
Preparation:
1. Pour all the ingredients for the dough
into the mixing bowl5 and work with a
beater7 at speed 3 until larger lumps
have formed. (If necessary, stop the ma-
chine in between and use a dough
scraper to push the ingredients down
from the edge.)
2. Quickly knead the dough by hand into
a ball and roll it out with a little flour be-
tween two sheets of baking paper.
3. Line a greased tart mould with the
dough, cut off the protruding edge and
place in the refrigerator for at least
30minutes.
4. Prick the base of the dough several
times with a fork, place a piece of bak-
ing paper on the dough and fill the
mould with dried peas or rice to weigh
down the dough.
5. Bake at 180 °C (convection oven) for
15 minutes, then remove baking paper
and peas/rice and bake again for an-
other 10 to 15 minutes.
6. For the almond paste, whip butter, sug-
ar and eggs with a whisk6. Increase
the speed to level 8.
__379533_2110_B8.book Seite 32 Montag, 7. Februar 2022 4:03 16