11
Pipe the meringue in swirls onto the overturned moulds,
starting at the top and using a piping bag with a plain
nozzle (nozzle size no. 4). Slide the baking tray into the
preheated oven and bake the meringue nests at 100°C
for 60 to 90 minutes until they are dry.
• Leave the meringues to cool in the oven. Remove the
disposable moulds.
The filling:
• Whip the cream with the sugar and the vanilla sugar at
speed 2 until stiff.
• Halve the strawberries.
• Fill the meringue nests with whipped cream and garnish
them with the strawberries.
£ ß
Apricot meringue pie
For the pastry base:
• 100 g butter
• 150 g flour
• 50g sugar
• pinch salt
• dried baking beans
• greaseproof paper or aluminium foil
• 20 cm spring-release tin
For the filling:
• 250 g dried apricots
• 75 g preserving sugar
• juice from one lemon
For the meringue:
• 2 egg whites
• 100 g sugar
• pinch salt
• Put the blade in the bowl.
• Dice the cold butter.
• Put flour, sugar, salt and butter in the bowl and add a
dash of ice-cold water and use the blade to mix the
ingredients to create a consistent dough at speed 5.
• Wrap the dough in plastic foil and put it in the
refrigerator for at least one hour.
• To prevent the apricots from sticking to each other, put
the apricots in the freezer (or freezer compartment) for
15 minutes and add 2 tsp of flour before chopping.
• Chop the apricots medium-fine, using the pulse setting
(button M).
• Put the chopped apricots in a pan, add lemon juice and
preserving sugar and boil softly for 4 minutes. Then let
the apricot mixture cool own.
• Roll out the dough on a floured worktop.
• Line the greased spring-release tin with the rolled-out
pastry, creating a raised edge of approx. 3 cm.
• Put a piece of greaseproof paper or aluminium foil on the
pastry and put the dried beans on top. Bake the pastry
blind in a preheated oven at 180 °C for 30 minutes.
Then take the spring-release tin out of the oven and
remove the foil or paper with the beans. Raise the
temperature ofthe oven to 200 °C.
• Spoon the apricot compote into the pastry base.
• Whisk the egg whites with salt at speed 4 until stiff and
gradually add the sugar.
• Pipe the eggwhites onto the apricot compote with a
coarsely fluted nozzle.
• Put the pie in the oven for 15 to 20 minutes until the
meringue is dry and slightly brown.
£ ß
Salmon mousse
(serves 3 to 4 people)
• 1 tin of salmon (220 g)
• 2 sheets of gelatine
• a few stalks of chives
• pinch salt
• pinch cayenne pepper
•
1
⁄
2
tbsp lemon juice
• 125 ml whipping cream
• 1 small onion
• watercress for garnishing
• Soak the gelatine in plenty of water.
• Chop the chives and onion in the food processor using
the pulse setting (button M).
• Remove the bones and skin from the salmon.
• Add salt, cayenne pepper, lemon juice, the salmon and
the liquid from the salmon tin to the chopped chives and
onion and puree the ingredients at speed 5.
• Put the puree in a bowl.
• Boil a small quantity of water and dissolve the gelatine in
it.
• Stir the gelatine solution through the salmon puree.
• Put the whisk in the bowl and whip the cream at speed 2
until stiff.
• Fold the whipped cream into the salmon puree with a
wooden spoon.
• Turn the mousse out onto a dish, cover it and chill it in
the refrigerator for a few hours.
• Garnish the mousse with some watercress
™
White bread
• 350 g white flour
• 10 g soft butter or margarine
• 18 g fresh baker's yeast or
• 14 g dried yeast
• 200 ml water (depending on the type of flour)
• 1 tsp salt
• 1
1
⁄
2
tsp sugar
• 25-28 cm loaf tin
• Mount the kneading hook in the bowl
• Put water, yeast and sugar in the bowl and mix for
approx. 15 seconds at speed 3. Then add flour, butter or
margarine and salt.
• Mix the dough for 3 to 4 minutes at speed 5.
