A5P | 01
RECIPES
COFFEE & BRANDY ICE CREAM
INGREDIENTS
Eggs (x3)
Caster sugar (75g)
Single cream (300ml)
Double cream (300ml)
Instant coffee powder (2 tbsp)
Brandy (2½ tbsp)
WARNING! WARNING! Alcohol should be kept away
from children and animals. Enjoy responsibly.
BASIC SPONGE MIXTURE
METHOD
Add the ingredients to the MIXING BOWLMIXING BOWL and stir
with the FLATFLAT BEATERBEATER for 30 seconds on speed 1,
then for approximately 3 minutes on speed 2. Grease
a tin or cover with baking paper. Fill with the mixture
and bake in a pre-heated oven at 180°C/360°F/gas
mark 4 for 50-60 minutes. Before removing the cake
from the oven, test to see if it is done by taking a
skewer and piercing the centre of the cake - if no
mixture sticks to it, the cake is cooked. Turn the cake
onto a cake grid and allow to cool. Depending on
taste, this recipe can be altered e.g. add 100g raisins,
nuts or grated chocolate.
INGREDIENTS
Eggs (x4)
Caster Sugar (125g)
Soft butter or margarine (200g)
Salt (a pinch)
Wheat flour (400g)
Baking powder (1 packet)
Milk (approx. 30ml)
METHOD
Add the sugar and eggs to the
MIXING BOWLMIXING BOWL and
process with the BALLOON WHISK BALLOON WHISK at speed 6 until
smooth in texture. In a saucepan, bring the single
cream and coffee just to the boil and stir in the egg
and sugar mixture. Pour into a heatproof bowl and
place over a simmering pan of water. Cook gently
and stir well until thick enough to coat the back of
a spoon. Strain into a bowl and leave to cool. Add
the double cream to the MIXING BOWLMIXING BOWL and whip at
speed 6 until soft peaks form, then fold into the cold
egg and sugar mixture and add the brandy. Pour into
a container, cover, and freeze for 2½-3 hours until
partially frozen. Remove, stir well, then freeze again
until the desired texture is achieved.
BASIC MERINGUES
METHOD
Add the egg whites to the MIXING BOWLMIXING BOWL and
process using the BALLOON WHISK BALLOON WHISK at speed 6 until
fairly stiff. Add half the sugar and whisk again until
the mixture is smooth and stiff peaks have formed.
Remove the MIXING BOWL MIXING BOWL and lightly fold in the
remaining sugar with a metal spoon. Line a baking
sheet and spoon or pipe the meringue mixture into
ovals. Sprinkle with the remaining sugar, then place on
the lowest shelf of a cool oven (120°C/250°F/gas mark
½) for 1½ hours. Cool on a wire rack. Top with soft
fruits, chocolate, and sweetened cream.
INGREDIENTS
Egg whites (x4)
Caster sugar (100g)
Icing sugar (100g)
Combined
CAUTION: DO NOT OPERATE THE STAND MIXER FOR MORE THAN 5 MINUTES.
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