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 (3
1
⁄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.
PATISSIER MX270 SERIES & KM270 SERIES
recipes
10
