16 17
RECIPESRECIPES
DESSERT FROM ICE-CREAM WITH NUTS AND CHOCOLATE
4 eggs, separate egg whites from yolks; ½ cup of
sugar powder; 1 teaspoonful of vanilla essence; 300
ml of cream; 1 / 3 cup of chocolate crumbs; 1 / 3 cup
of milled nuts; 1 / 3 cup of cut fruit.
We recommend to use the beating nozzle for
cooking.
• Beat egg whites in the Aerating whipping mode to
receive stable thick foam.
• Gradually add ¼ cup of sugar powder, beat
carefully until complete dilution.
• Place into a separate container and put aside.
• . Beat yolks, the remaining part of sugar and
vanilla essence in the Creaming beating mode to
receive a dense light mass.
• Carefully add the yolk mixture to the egg whites.
• Beat cream in the Aerating whipping mode until
thickening.
• Add chocolate crumbs, nuts and fruit into the egg
mixture.
• Pour the mixture into the 30 cm tin covered with
baking paper. Close with a plastic film from
above and place in the freezer for 6-8 hours for
congelation.
• Put ice-cream on a serving plate upon applying
of a warm towel to the external part of the tin.
Decorate with whipped cream and fruit and serve.
COOKING ADVICE
• Before the first usage of the mixer wash the
bowl, the nozzles and the plastic rim protecting
from splashes with running water or in the
dishwasher.
• Before placing ingredients in the bowl prepare
the mixer for operation – place and fix the bowl,
set the nozzle and put the motor part in the
operating (horizontal) position.
• Before making dough subject to the recipe heat
the oven. The temperature and time of making
can vary depending on the type of your oven.
• To knead dough first set the minimum speed and
then gradually increase it to the recommended
value. Compliance with this recommendation
is especially important when you add dry
ingredients.
• When you beat egg whites the bowl and the
whisk must be absolutely clean, otherwise foam
will not form. To receive thick foam use eggs of
room temperature. After beating of egg whites
immediately rinse the bowl and the nozzle with
cold water.
• Do not use flour containing less than 11 % of
protein.
• For easy beating of butter with sugar to receive
uniform texture soften the butter at room
temperature.
• Store the mixer in the vertical assembled
position. During storage the motor part must be
in the operating (horizontal) position.
