Assessments - 1, GPA: 5 ( )

Fabricante : Kenwood Arquivo Tamanho: 1.23 mb Arquivo Nome : Língua de Ensino:

Line a baking sheet with baking parchment paper and draw a 23cm (9inch) round circle. 2 Place the egg whites in the bowl. Using the whisk at speed 12, whisk the egg whites, until stiff. Gradually add the sugar, a few spoonfuls at a time, whisking well after each addition until stiff and glossy. 3 Mix the corn flour, vinegar and vanilla essence together and fold in using a metal spoon. Spoon the meringue onto the prepared baking sheet to fill the circle, making a large shallow well in the centre. 4 Bake for 11.2 hours or until dry but still a little soft in the centre. Switch off the oven and leave the meringue to cool in the oven for a least 3 hours. Transfer to wire rack to cool. 5 Using the Whisk on speed 12, whip the cream until it forms soft peaks. Fill the centre of the meringue with whipped cream and pile the fruits on top. 9 PATISSIER MX270 SERIES & KM270 SERIES recipes white chocolate mousse serves 4 175g (6oz) white chocolate, 1.25ml (1.4 tsp) lemon juice broken into pieces 225ml (8fl oz) double cream 90ml (3fl oz) milk grated plain chocolate, to decorate 2 egg whites 1 Place the chocolate in a large bowl set over a pan of simmering water, until melted. Stir in the milk and set aside. 2 Using the whisk on speed 12, whip the egg whites and lemon juice until stiff, then using a metal spoon fold into the chocolate mixture, until well combined. 3 Using the whisk on speed 12, whip the double cream, until it forms soft peaks. Gently fold into the chocolate mixture. 4 Divide the mousse between four glasses and chill for at least 2 hours. Sprinkle with grated chocolate and serve. walnut, almond & hazelnut biscuits makes 20 biscuits 100g (4oz) hazelnuts 50g (2oz) chopped walnuts 5 egg yolks finely grated rind of 1 orange 100g (4oz) caster sugar 50g (2oz) flaked almonds 2.5ml (1.2tsp) vanilla essence 1 Preheat the oven to 150°C/300°F/Gas 2. Chop hazelnuts. Using the beater on speed 6-8, cream together the egg yolks, sugar and vanilla essence in the bowl. Add the walnuts, hazelnuts and orange rind. 2 Line a baking sheet with baking parchment paper and spoon small amounts of the mixture onto the prepared sheet, pressing down slightly. There should be enough mixture for 20 biscuits. 3 Sprinkle the flaked almonds over the biscuits, pressing in slightly and bake for 18-20 minutes, until golden brown. Leave to cool on the baking sheet then store in an airtight container. white chocolate chip brownies makes 16 100g (31.2oz) hazelnuts or walnuts 2 eggs 75g (3oz) white chocolate 75g (3oz) caster sugar 175g (6oz) white chocolate chips 5ml (1tsp) vanilla essence 50g (2oz) butter 75g (3oz) self-raising flour 1 Preheat the oven to 180°C/350°F/Gas 4. Lightly grease and line an 18cm (7 inch) square tin. Roughly chop the nuts and set aside for later. 2 Place the white chocolate broken into pieces into a small saucepan with the butter and heat very gently until melted, stirring continuously. Leave to cool for 5 minutes. 3 Place the eggs, sugar, flour, vanilla and melted mixture into the bowl and mix together with the beater on speed 8, until smooth. Add the chopped nuts and the white chocolate chips. Mix to combine. 4 Transfer to the prepared tin and bake for 30-35 minutes. Leave to cool in the tin then cut into small squares to serve. 10 PATISSIER MX270 SERIES & KM270 SERIES recipes biscotti makes 24 50g (2oz) flaked almonds 225g (8oz) plain flour 50g (2oz) butter, softened 10ml (2tsp) baking powder 100g (4oz) caster sugar 5ml (1tsp) ground coriander 1 egg 40g (11.2 oz) polenta 15ml (1tbsp) orange liqueur 50g (2oz) pistachio nuts, finely grated rind 1 small orange roughly chopped 1 Preheat the oven to 170°C /325°F/Gas 3. Roast almonds for 5-10 minutes, cool and very coarsely chop. Lightly grease a baking sheet. 2 Using the beater on speed 12, beat the butter and sugar in the bowl, until pale and smooth. Beat in the egg, liqueur and orange rind. Add the flour baking powder, ground coriander and polenta to the bowl and mix at speed 2 to make a soft dough. Add the nuts and beat at speed 2, until well combined. 3 Turn out onto a lightly floured work surface and knead slightly. Halve the mixture and shape each into a 5cm wide, 2cm (3.4 inch) deep rectangular shape. 4 Place on the prepared baking sheet and chill for 20 minutes. Bake for about 30 minutes until just firm. Transfer to a wire rack to cool for about 10 minutes then cut diagonally into 1cm (1. 2 inch) wide slices. 5 Place the Biscotti cut side down on the baking sheet and bake for a further10 minutes, until crisp. Cool on a wire rack, store in airtight container. pecan tart serves 6 1 quantity of rich flan pastry 40g(11.2oz) butter, melted see page 8 5ml (1tsp) vanilla essence 175g (6oz) pecan nuts 180ml (6floz) evaporated milk 175g (6oz) light soft brown sugar 2 eggs, beaten 15ml (1tbsp) golden syrup 1 Roll out the pastry and use to line a 23cm (9inch) fluted flan tin. Prick the base with a fork and cover and chill for 20 minutes. 2 Preheat the oven to 190°C/375°F/Gas...

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