Wolfgang Puck BPSM0050A2 Instrucciones de operaciones descargar pdf (Pagina 14)

Frozen Strawberry Mousse

Serves 8

INGREDIENTS

1 1/2 quarts strawberries, hulled

2 large egg whites

2 tablespoons sugar

3 tablespoons water

6 tablespoons sugar

1 cup heavy cream, whipped

Grand Marnier, for sauce

METHOD

1 Reserve 8 - 10 strawberries for sauce. Pureé the rest in a food

processor and chill.

2 In the mixer bowl with the whisk attached, whip the egg whites on

speed 3 until soft peaks form. Slowly add the 2 tablespoons of sugar

and continue to beat until shiny stiff peaks form.

3 In a small sauce pan with a candy thermometer, heat the water and

6 tablespoons of sugar to 240°, which is soft ball candy stage.

4 Slowly pour the hot candy liquid into the egg whites with the mixer

on speed 3. Continue to beat until the bowl is cool to the touch.

5 Combine egg whites with 1 1/2 - 2 cups of strawberry pureé. Fold in

the whipped cream. Check for sweetness.

6 Pour into a 5- or 6-cup mold or 8 small individual molds.

Freeze overnight.

7 Strain remaining strawberry puree and perfume with Grand Marnier.

8 Before serving, place molds in refrigerator for 30 minutes.

PREPARATION

To serve, unmold mousse onto dessert plate and surround with sauce.

Garnish with a berry.

Recipe courtesy Wolfgang Puck, Modern French Cooking for the

American Kitchen (Houghton Mifflin Co., 1998)

Marshmallows

Makes 20 - 30

INGREDIENTS

1 cup cornstarch, divided

2 cups sugar

2 cups light corn syrup

1 cup water, divided

3 heaping tablespoons of unflavored gelatin

(or 7 individual packages of Knox unflavored gelatin)

4 large egg whites

2 tablespoons vanilla

1 teaspoon butter extract

METHOD

1 Sift 1/2 cup of cornstarch onto a cookie sheet with raised edges.

Set aside.

2 In a small saucepan, combine sugar, corn syrup and 1/4 cup of water.

Set aside.

3 In bowl of stand mixer, dissolve gelatin into 3/4 cup water.

4 Bring saucepan with sugar mixture to a boil. Over medium-high heat,

bring sugar mixture to 238° while watching candy thermometer.

This is soft ball candy stage.

5 Place whisk on stand mixer. Add the syrup mixture to the gelatin

and water mixture on low speed. Add the egg whites, followed by

the vanilla and butter extract and whip on highest speed for

approximately seven minutes or until the mixture has risen to the

top of the bowl.

6 Spread mixture onto cornstarch-lined cookie sheet. Evenly sift

remaining 1/2 cup of cornstarch on top. Let cool for 1-2 hours

7 While coating knife with cornstarch, cut into squares and store in an

airtight container. Marshmallows will keep for up to 3 weeks.

Recipe courtesy Marian Getz, Wolfgang Puck Chef

HSN_StandMixerManual_BPSM0050A2_HSN_StandMixerManual_BPSM0050A2 9/2/11 1:20 PM Page 25

1 2 ... 9 10 11 12 13 14 15 16 17 18 19 ... 26 27

Comentarios a estos manuales

Sin comentarios

Wolfgang Puck BPSM0050A2 Instrucciones de operaciones Pagina 14

Comentarios a estos manuales

Relacionado con productos y manuales para Mezcladores Wolfgang Puck BPSM0050A2