Download Cuisinart HTM-9LB Specifications

02CU13047 HTM-9LB IB
6/30/03
3:58 PM
whites). Sprinkle sugar 1 tablespoon at
a time over egg whites and beat on
speed 6 after each addition, until stiff
peaks form and mixture is shiny but not
dry, about 4 minutes total. Add the
vanilla and beat on speed 1 to blend
in, 10 seconds.
Using a clean rubber spatula, fold in
chopped chocolate. Drop by rounded
tablespoons onto prepared baking
sheets, or gently place meringue mixture in a large pastry bag fitted with a
3/8-inch plain tip and pipe out “kisses”.
Bake in preheated oven for 1-1/2 hours;
do not open. Turn off oven and let sit
in warm oven for an additional 1-1/2
hours to dry out. Transfer to a wire
rack to cool completely. Store in an
airtight container.
Nutritional information per “kiss”:
Calories 26 (19 from fat) • carb. 5g • pro. 0g
• fat 1g • sat. fat. 0g • chol. 0mg • sod. 8mg
• calc. 1mg • fiber 0g
Tip: Meringues are best when made on a
dry day.
To make “nests” for mousse:
Draw 3-inch circles on the underside of
parchment sheet. Butter and dust with
powdered sugar. Pipe concentric circles of
meringue into the 3-inch rounds. Pipe
another 2 circles on the outermost edge
of the meringues. Bake as directed, but
increase the baking and resting time to
2 hours. Makes 4.
10
Page 10
Raspberry Mascarpone Mousse
For an elegant dessert, serve this raspberry
mousse in stemmed goblets or martini
glasses, or spoon into meringue nests.
Preparation: 15 – 20 minutes active time;
30 minutes inactive.
Makes 8 - 12 servings
12
ounces fresh or frozen raspberries
(not in juice)
2/3
cup granulated sugar envelope
(1/4-ounce/1 tablespoon) gelatin
1/4
cup cold water
8
ounces mascarpone cheese*
1/4
cup powdered sugar
1-1/4 cups heavy cream
fresh raspberries and mint leaves
for garnish
chocolate cookie crumbs for garnish
Combine the raspberries and granulated sugar in a 2-quart saucepan. Bring
to a boil over medium high heat, about
6 minutes. Stir to dissolve sugar. Using
a fine mesh strainer (chinois) set over
medium bowl, strain, pressing as much
of the liquid as possible, until just the
seeds remain. Discard the seeds.
Sprinkle the gelatin over the cold water.
Let stand 5 minutes or longer to soften.
Stir the softened gelatin into the raspberry sauce. Cool until slightly thickened, about 30 minutes.
Place the mascarpone and powdered
sugar in a medium bowl. Beat on speed
3 for 2 minutes, until smooth and
creamy. Stir in the cooled raspberry
mixture using speed 1 until thoroughly
combined, about 30 seconds. Place the
heavy cream in a chilled medium bowl.
Whip using the chef’s whisk on speed
4 until the cream holds stiff peaks. Use
a spatula to fold the whipped cream
into the raspberry mascarpone mixture.
Cover and keep chilled until ready
to serve.
Spoon or pipe into stemmed glasses
or meringue nests. Garnish with fresh
raspberries and a mint leaf, or crush
several chocolate sandwich cookies and
use the crumbs to “dust” the mousse.
Nutritional information per serving:
Calories 239 (67% from fat) • carb. 17g • pro. 2g
fat 18g • sat. fat 10g • chol. 57mg • sod. 20mg
• calc. 43mg • fiber 0g
*May substitute cream cheese if mascarpone
is unavailable. The mousse will have more of
a cheesecake flavor.
Apple Cranberry Coffee Cake
This versatile cake can be served as a
breakfast or brunch cake, or warmed for
dessert and topped by a scoop of vanilla
ice cream or softly whipped cream.
Preparation: 15 minutes, plus baking time.
Makes 18 – 24 servings
3
3/4
cups sliced apples*
(peel, core, quarter apples, cut into
1/8-inch slices)
Juice of 1 lemon
cup brown sugar, firmly packed
tablespoon ground cinnamon