MAGIMIX Ma Cuisine Instructions For Use Manual

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1. Separate the eggs.2. Put the egg whites in the main bowl with the whisk and beat for 5 min, remembering toremove the pusher. Once the egg whites are stiff, gradually add the sugar via the feedtube. Set aside.3. Meanwhile, melt the chocolate in a bain marie*.4. Stir the egg yolks into the melted chocolate.5. Gently fold the egg whites into the chocolate mixture with the spatula.6. Divide the mousse between four glass.7. Refrigerate for at least 3 hours.1. Take the mascarpone out of the fridge one hour beforehand.2. Separate the eggs.3. Beat the sugar and egg yolks in the main bowl with the whisk until pale and fluffy.Add the amaretto and mascarpone. Beat for 2 minutes. Set aside in a mixing bowl.4. Wash and dry the bowl and whisk thoroughly.5. Put the egg whites in the bowl with the whisk and beat for 5 minutes, rememberingto remove the pusher.6. Gently fold the egg whites into the mascarpone mixture with the spatula.7. Briefly dip half the sponge fingers in the coffee. Arrange them in a glass dish, thencover with half the mixture. Sieve some cocoa powder on top. Repeat these steps withthe remaining sponge fingers and mascarpone mixture, finishing up with a dusting ofcocoa powder.8. Refrigerate for at least 6 hrs.Chef’s tips: if you do not have any cocoa powder, grate some chocolate with yourparmesan grater.Chocolate mousse TiramisuPreparation: 20 min Cooking: 5 min Resting: 3 hr Preparation: 30 min Resting: 6 to 24hr98200g chocolate50g caster sugar5 eggs400g mascarpone100g caster sugar300ml coffee30 sponge fingers3 tbsp bitter cocoa powder3 tbsp amaretto liqueur5 eggsServes 4Serves 6-899DESSERTS DESSERTS1. Wash and stone the peaches. Slice them in the Midi bowl fitted with the 4-mm slicingdisc. Set aside.2. Preheat your oven to 180 °C (gas mark 4).3. Melt the butter in a bain marie*.4. Combine the flour, sugar and salt in the main bowl with the metal blade.5. Add the eggs one by one via the feed tube or opening, followed by the melted butter.6. While the machine is still running, add the milk via the opening to achieve a smoothbatter.7. Pour the batter into a buttered tin and arrange the peach slices on top.8. Bake for 30 minutes or until the batter shrinks from the sides of the tin.Chef’s tip: you can also bake this clafoutis in individual ramekins.Peach clafoutisPreparation: 15 min Cooking: 30 min Equipment: individual tins250 ml lukewarm milk50 g plain flour70 g caster sugar35 g butter2 eggs3 peaches1 pinch saltServes 4-6E4