Breville JE98XL manual Berry and white chocolate mousse, Carrot Cake

recipes – fiber favorites

Berry and white chocolate mousse

Serves 5

½lb (200g) white chocolate

½lb (200g) strawberry pulp

½lb (200g) raspberry pulp

3 teaspoons gelatine dissolved in 3 teaspoons hot water

3 x egg yolks

10oz (300ml) carton thickened cream ¼ cup icing sugar

2 tablespoons Grand Marnier

1.Melt chocolate over hot water, cool, being careful not to let it set.

2.Combine strawberry pulp and raspberry pulp, set aside.

3.Combine chocolate, gelatine mixture and egg yolks, whisk until pale and glossy.

4.Beat cream and icing sugar together until soft peaks form, fold through chocolate mixture with berry pulp and Grand Marnier.

5.Pour into a moistened 5 cup capacity mould.

Refrigerate several hours or overnight.

Carrot Cake

Serves 8

1¾ cups plain flour

2 teaspoons baking powder

½teaspoon nutmeg

½teaspoon cinnamon

½teaspoon cardamom

½cup peanuts, chopped

½cup sultanas

½cup brown sugar, firmly packed 1½ cups carrot pulp

½cup oil

2 x eggs, lightly beaten

¼ cup sour cream

1.Grease and line a 10in x 6in loaf pan.

2.Sift flour, baking powder, nutmeg, cinnamon, and cardamom into a large mixing bowl.

3.Add peanuts, sultanas, brown sugar and carrot pulp, stir to combine. Add eggs, oil and sour cream.

4.Beat with electric mixer using medium speed until all ingredients are well blended.

5.Pour into loaf pan and bake at 350°F for 1 hour or until cake is cooked when tested with a skewer

6.Remove from oven, stand in cake pan for 5 minutes before inverting out onto a wire cake rack to cool

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