Unold ESGE-Zauberstab M 100 D Notice D'utilisation page 43

DieT cream
1/8 l of low-fat long-life milk
(grease below 1.5%)
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
150 g of dark chocolate
approx. 50 mls. of
strong coffee (Mocha)
3 fresh egg yolks
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 bea-
ter and carefully fold into the chocolate-egg mixture. Whip the egg whites and
the sugar using the beater and also fold into the mixture.
Fill a bowl or four dessert glasses with the mousse, cover and cool in the refrige-
rator for min. 6 hours and serve immediately afterwards.
TIP: Fill dessert glasses with mousse using a piping bag. The taste of the cho-
colate mousse may be easily varied without changing its fine texture by adding
rum, cognac or kirsch.
beaTen egg whiTe
Fill the egg white into a high and narrow jug (small quantities – small jug, large
quantities – large jug) and hold the beater into the jug. Switch on and add 1 tbs
of hot water (even for large quantities), then move the beater very slowly up and
down in an inclined angle. Repeat this procedure to beat air into the egg white,
until it is stiff. Rinse jug before use with cold and clear water to remove any
detergent residues, which would affect the stiffening.
coffee fraPPé
1/8 l cold water
1-2 tbs soluble coffee
1-2 tbs sugar
Fill the cold water (add eventually 1-2 ice cubes) with the soluble coffee into
a jug. Put the handblender with the beater on the bottom and let it work for
some seconds in this position. Then move the beater very slowly up and down
in an inclined angle, as described above. Repeat this procedure, until the mass
becomes creamy. Then add sugar. Switch off the machine and add the remaining
ingredients.
100 g of cream
3 egg whites
4 tbs. of sugar
optional:
condensed milk, cream, whiskey or rum
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