SilverCrest 425200 2301 Mode D'emploi page 15

Chocolate-amaretto crème
♦ 500 ml cream
♦ 500 ml mascarpone
♦ 100 g nut-nougat cream
♦ 5 tbsp. Amaretto
♦ 1–2 tbsp. honey
1) Add the cream and the mascarpone to the
mixing bowl 8 and mix it using the whisks r.
2) Add the Amaretto, the honey and the nut-nou-
gat cream a little at a time and mix everything
thoroughly.
3) Fill the crème into dessert bowls and chill
before eating.
Mayonnaise
Ingredients
♦ 300 - 400 ml neutral vegetable oil, e.g. rape-
seed oil
♦ 2 egg yolks
♦ 5 - 10 g mild vinegar or lemon juice
♦ Salt and pepper to taste
1) Pour the egg yolk and vinegar or lemon juice
into a tall and narrow mixing bowl. Hold the
whisks r vertically in the bowl and set the
appliance to the highest setting (5).
2) Pour in the oil slowly (within approx. 1 minute)
in a uniformly thin stream so that the oil
combines with the other ingredients.
3) Season the mayonnaise to taste with salt
and pepper.
│ GB │ IE
■ 12
Aioli
♦ 500 g mayonnaise
♦ 1 cup of sour cream
♦ 50 g garlic
♦ 2 tsp. mustard (medium)
♦ 1 pack of mixed herbs (frozen)
♦ 1 pinch sugar
♦ 1/2 tsp. salt
♦ 1/2 tsp. pepper
1) Peel the garlic and crush it in a garlic crusher.
2) Add the mayonnaise, the sour cream and
the garlic to the mixing bowl 8 and mix it
thoroughly using the whisks r.
3) Gradually add the mustard, the herbs, the sug-
ar, the pepper and the salt and mix everything
thoroughly.
4) Finally, season to taste.
Herb vinaigrette
♦ 3–4 sprigs of flat-leaf parsley
♦ 3–4 sprigs of basil
♦ 1 lemon
♦ 1 tsp. mustard (medium)
♦ 1 clove of garlic
♦ Salt, pepper
♦ 100 ml olive oil
♦ 1 pinch of sugar (optional)
1) Add the leaves of the herbs, the lemon juice,
the mustard, the garlic, salt and pepper to a
high-sided mixing container.
2) Mix everything using the blender e adding
the oil slowly until the sauce is creamy.
3) Season the vinaigrette, adding a little sugar if
desired.
SHMS 300 D2