Kenwood FPM800 Troubleshooting Guide download pdf (Page 15)

peach fruit fool

se the dual whisk & folding tool

300g (12oz) whipping cream

00g (12oz) tinned peach slices (drained)

1 Put the peaches slices in the blender and process on maximum

peed until a smooth puree achieved.

2 Use the whisk to whip the cream on Auto for approx. 30

seconds or until the mix starts to form soft peaks.

Remove 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)

se 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

1 Place 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.

2 Place 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.

3 Whisk in the sugar, adding a third at a time. Whisk until the egg

white mix looks glossy.

4 Add 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.

5 Divide 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

se the compact chopper/grinder

70g (2oz) whole blanched almonds

0g (2oz) whole hazelnuts

rumble mix

100g (4oz) butter or block margarine

00g (8oz) plain flour

00g (8oz) caster sugar

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

1 Place the nuts in the compact chopper/grinder and process for

10 seconds using pulse.

Place 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.

Place 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.

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

5 Bake 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 (

⁄2oz) lard

15g (

⁄2oz) fresh yeast or 10mls (2tsp) dried yeast + 5mls (1tsp)

caster sugar.

300mls (11 fl oz) warm water, 100mls (3

⁄2 fl oz) boiling water to

200mls (7

⁄2 fl oz) cold water

1 Dried 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.

2 Fit 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.

3 Then 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.

4 Remove 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.

5 Re-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.

6 Then 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.

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Kenwood FPM800 Troubleshooting Guide Page 15

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