SilverCrest SKM 600 C2 Mode D'emploi page 34

11. Recipes
NOTE: the numbers of the speed control 2
are omitted in the recipes to improve reada-
bility.
Mascarpone cream
Ingredients:
2 eggs
2 tbs fine sugar
1 tbs sweet wine (e.g. Madeira)
250 g mascarpone
½ untreated orange (juice and some
grated orange peel)
Preparation:
1. Separate eggs.
2. Add the egg white to the fat-free mixing
bowl 5. Whip the egg whites using the
whisk 6. Increase the speed to level 8.
3. Pour the whipped egg whites into anoth-
er bowl and refrigerate.
4. In the mixing bowl 5, whip the egg
yolks with sugar and sweet wine with a
whisk 6 at speed 6 until foamy.
5. Reduce the speed to speed 3 and alter-
nately add spoonfuls of mascarpone
and orange juice.
6. Fold in the grated orange peel and the
whipped egg whites by hand.
7. For decoration, sprinkle a few thin strips
of orange peel onto the finished cream.
8. Place the cream in the refrigerator until
you are ready to enjoy it and consume
within 24 hours.
Tip: layer the mascarpone cream with fresh
seasonal fruit or compote in dessert glasses.
32 GB
Pear tarte tatin
Ingredients for the dough:
200 g wheat flour
1 pinch salt
100 g cold butter (in flakes)
3 tsp fine sugar
4 tbs cold water
For blind baking:
dried peas or rice
Ingredients for the almond paste:
100 g soft butter
100 g sugar
2 eggs (room temperature)
100 g crushed almonds
For garnish:
approx. 3 ripe pears
Preparation:
1. Pour all the ingredients for the dough
into the mixing bowl 5 and work with a
beater 7 at speed 3 until larger lumps
have formed. (If necessary, stop the ma-
chine in between and use a dough
scraper to push the ingredients down
from the edge.)
2. Quickly knead the dough by hand into
a ball and roll it out with a little flour be-
tween two sheets of baking paper.
3. Line a greased tart mould with the
dough, cut off the protruding edge and
place in the refrigerator for at least
30 minutes.
4. Prick the base of the dough several
times with a fork, place a piece of bak-
ing paper on the dough and fill the
mould with dried peas or rice to weigh
down the dough.
5. Bake at 180 °C (convection oven) for
15 minutes, then remove baking paper
and peas/rice and bake again for an-
other 10 to 15 minutes.
6. For the almond paste, whip butter, sug-
ar and eggs with a whisk 6. Increase
the speed to level 8.