Whipped Cream - ESGE-Zauberstab GASTRO 200 Notice D'utilisation

Recipes | Beater
DE
Use of the beater
The following recipes ar provided for 4 persons.
GB
(tbs= tablespoon, ts= teaspoon)
FR

Whipped cream

NL
ƒ Cream
ƒ Sugar
Fill the fresh and cold cream into a high, narrow, and dry jug. Put the beater on the ESGE-Zauber-
stab and hold it into the cream. Switch the blender on. During the operation move the beater very
®
slowly up and down in an inclined angle. Repeat this procedure.
Work partially directly below the surface. Due to the inclined position of the beater, air is beaten
into the cream with each rotation. Please do not beat too quickly. After some moments you will
get a whipped cream with small pores, which will keep long time. Now add the sugar. After having
switched off the appliance, shake it slightly on your hand to remove all cream rests from the beater.
Diet cream
ƒ 1/8 l of low-fat long-life milk
ƒ (grease below 1.5%)
ƒ Sweetener or sugar
Put the semi-frozen milk into a jug. Put the handblender with the beater into the jug and let it work
for some moments on the bottom of the jug. Then move it slowly upwards. Repeat this procedure
until the milk is whipped. Add sugar or sweetener. Serve immediately as the milk will become liquid
after a short time.
Only use low-fat milk, you may add a pinch of salt or some drops of lemon juice to have the milk
be whipped more rapidly.
Chocolate Mousse
ƒ 150 g of dark chocolate
ƒ approx. 50 mls. of strong coffee (Mocha)
ƒ 3 fresh egg yolks
ƒ 20 g of vanilla sugar
Place a pot in a hot water quench, break the chocolate into pieces and put the pieces into the pot.
Dissolve the chocolate slowly and add the coffee. Beat the egg yolks and the vanilla sugar until the
sugar is completely dissolved and stir into the chocolate while the mixture is still warm. Whip the
cream using the beater and carefully fold into the chocolate-egg mixture.
46
ƒ 100 g of cream
ƒ 3 egg whites
ƒ 4 tbs. of sugar