Peach fruit fool, Fruit crumble topping mix

peach fruit fool

use the dual whisk & folding tool

300g (12oz) whipping cream

300g (12oz) tinned peach slices (drained)

1Put the peaches slices in the blender and process on maximum speed until a smooth puree achieved.

2Use the whisk to whip the cream on Auto for approx. 30 seconds or until the mix starts to form soft peaks.

3Remove the whisk and fit the folding tool, then add the peach puree. Fold the puree through on Auto for approx. 30 secs. Place in the fridge to set for at least 2 hours.

chocolate mousse (6 X 150mls servings)

use the dual whisk & folding tool

200g (7oz) dark chocolate (75% cocoa solids) 120mls (4 fl oz) warm water

3 large eggs (separated)

40g (1½ oz) caster sugar

1Place the water in a large heatproof bowl sitting over a saucepan of simmering water. Break the chocolate into small pieces and place in the bowl to melt slowly. Remove from the heat and stir to ensure smooth and glossy. Allow the chocolate to cool for 2-3 minutes and then stir in the egg yolks.

2Place the egg whites in the bowl and use the dual whisk on Auto to whisk until soft peaks form ( approx. 30 secs). Do not over whisk.

3Whisk in the sugar, adding a third at a time. Whisk until the egg white mix looks glossy.

4Add the folding tool into the bowl and pour the melted chocolate gently over the egg white mix. Use Auto speed and fold until the chocolate is incorporated (max 30 secs) . DO NOT overmix, any unprocessed mix should be gently folded in by hand.

5Divide the mix between the serving glasses, cover with cling film and allow to chill in the fridge for at least 2 hours.

note

This mousse recipe uses raw eggs – ensure the eggs are fresh, in date and have been stored in the fridge. People with weak immunity or pregnant women should not eat raw eggs.

fruit crumble topping mix

use the compact chopper/grinder

70g (2oz) whole blanched almonds

70g (2oz) whole hazelnuts

crumble mix

100g (4oz) butter or block margarine

200g (8oz) plain flour

200g (8oz) caster sugar

900g (2lb) prepared fruit (sliced apples, rhubarb etc)

1Place the nuts in the compact chopper/grinder and process for 10 seconds using pulse.

2Place the butter and flour into the main bowl and process until the mixture resembles coarse breadcrumbs. Add 50g sugar and the chopped nuts and pulse for a few seconds to stir in.

3Place half the fruit in a 2 litres (4 pints) pie dish and sprinkle over the remaining sugar and top with the rest of the fruit.

4Spoon the crumble mix over the fruit and press down lightly.

5Bake in the oven at 200°C (400°F) or Gas Mark 6 for approx.45minutes.

white bread

use the dough tool

500g (1lb 2oz) strong white bread flour 5mls (1tsp) salt

15g (1⁄2oz) lard

15g (1⁄2oz) fresh yeast or 10mls (2tsp) dried yeast + 5mls (1tsp) caster sugar.

300mls (11 fl oz) warm water, 100mls (31⁄2 fl oz) boiling water to 200mls (71⁄2 fl oz) cold water

1Dried yeast (the type that needs reconstituting): Add the yeast and sugar to the warm water. Leave to stand for 5 - 10 minutes until frothy.

Fresh yeast: crumble into the flour

Other types of yeast: follow the manufacturer’s instructions.

2Fit the dough tool or knife blade and add the flour (with fresh yeast if used), salt and lard. Process for a few seconds to evenly distribute the ingredients.

3Then with the motor running quickly pour the liquid in a steady stream down the feed tube until the mixture forms an elastic soft dough. This will take about 60 seconds.

4Remove the dough, place in a bowl, cover with an oiled piece of clingfilm or a plastic bag, and leave in a warm place for 45 - 60 minutes or until doubled in size.

5Re-knead by hand for 2-3 minutes. Re-kneading in the bowl is not recommended as it may cause the processor to become unstable. Shape into a loaf or rolls and place on greased baking trays and leave until double in size.

6Then bake in a pre-heated oven at 230°C/450°F/Gas mark 8 for 20 - 25 minutes for the loaf or 10 - 15 minutes for bread rolls. When ready they should sound hollow when tapped on the base.

FPM800 specifications

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