Catler JE 4010 Instructions For Use Manual

Berry and white chocolate mousse200g white chocolate200g strawberry pulp200g raspberry pulp3 teaspoons gelatine dissolved in 3tablespoons hot water3 egg yolks300ml carton thickened cream1/4 cup icing sugar2 tablespoons Grand Marnier1. Melt chocolate over hot water, cool,being careful not to let it set.2. Combine strawberry pulp and raspberrypulp, set aside.3. Combine melted chocolate, gelatinemixture and egg yolks, whisk until paleand glossy.4. In a separate bowl, beat cream and icingsugar together until soft peaks form, foldthrough chocolate mixture with berrypulp and Grand Marnier. Pour into awetted 5 cup capacity mould. Refrigerateseveral hours or overnight.Carrot cake13/4 cups plain flour2 teaspoons baking powder1/2 teaspoon ground nutmeg1/2 teaspoon ground cinnamon1/2 teaspoon ground cardamom1/2 cup peanuts, finely chopped1/2 cup sultanas1/2 cup brown sugar, firmly packed11/2 cups carrot pulp2 x 60g eggs, lightly beaten1/2 cup oil1/4 cup sour cream1. Grease and line a 25cm x 15cm loafpan. Sift flour, baking powder, nutmeg,cinnamon and cardamom into a largemixing bowl, add, peanuts, sultanas,brown sugar and carrot pulp. Stir tocombine. Add eggs, oil and sour cream.Beat with electric mixer, using mediumspeed until all ingredients are wellblended. Pour into loaf pan.2. Bake at 180°C for 1 hour or until cakeis cooked when tested with a skewer.Remove from oven, stand in cake pan for5 minutes before turning out onto a wirecake rack.R14 FIBRE FAVOURITES

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