User manual CUISINART HM-70

[. . . ] INSTRUCTION AND RECIPE BOOKLET FPO Power AdvantageTM 7-Speed Hand Mixer HM-70 For your safety and continued enjoyment of this product, always read the instruction book carefully before using. CONTENTS Important Safeguards. 22 during operation to reduce risk of injury to persons, and/or damage to the mixer. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or is dropped or damaged in any manner. Return appliance to the nearest authorized Cuisinart service facility for examination, repair, mechanical or electrical adjustment. [. . . ] Line the pan with the parchment so that it comes up the short ends of the pan. To prepare the chocolate mousse Place the chocolate in a stainless mixing bowl. Place 1 cup of heavy cream in a small saucepan and bring to almost a boil and pour over chocolate. Stir until chocolate is completely melted and smooth; allow to cool to room temperature. Add enough flour to coat the buttered interior, being sure to tap the pan and remove any excess flour. Place the parchment circle at the bottom of the pan and butter and flour it as well. Melt the butter and chocolates in a stainless bowl over a double boiler, and set aside. Separate eggs into two mixing bowls, adding the extra whites to the bowl of egg whites. Mix the yolks and sugar on Speed 4 for 11/2 minutes until very pale and thick; reserve. Using the chef's whisk, beat the egg whites on Speed 5 for 1 minute; add the remaining 1/2 cup of sugar and continue beating whites for an additional 2 minutes until it reaches soft peaks. Using Speed 1, and reserving about one quarter of the whites, fold whites into the yolk mixture in three additions. Scrape the bottom and sides of bowl to make certain the mixture is evenly blended. Finally add the last of the egg whites again using the same folding technique. To ensure complete incorporation, use a rubber spatula to scrape the bottom and sides of the bowl. Transfer the batter to the prepared pan and bake in the preheated 365°F oven for about 40 minutes, until cake has puffed and cracked but is still soft to the touch on top. Serve immediately or at room temperature. Nutritional information per serving: Calories 195 (42% from fat) · carb. 22mg · fiber 1g beating an additional 30 seconds to cool slightly; set aside. Continue with another layer of soaked cake, the remaining filling and then finally cover with the remaining chocolate curls. Cover with plastic wrap and refrigerate for at least 6 hours before serving. After removing sabayon from heat, transfer to a bowl and allow to cool. Note: The sabayon is wonderful on its own with berries for a simple dessert. Nutritional information per serving: Calories 382 (53% from fat) · carb. 56mg · fiber 1g TIRAMISÙ Makes one 9-inch square pan, 12 servings For champagne sabayon: 3 egg yolks 1 /2 cup granulated sugar 1 /2 cup champagne 8 ounces mascarpone 3 /4 cup heavy cream 1 /4 cup plus 31/2 tablespoons Kahlua® or coffee liqueur 1 /4 teaspoon pure vanilla extract 3 cup espresso or strongly brewed coffee 1 recipe génoise (recipe follows)* 3 ounces semi-sweet chocolate, made into chocolate curls (with vegetable peeler) To make sabayon: Place egg yolks and sugar in mixing bowl. [. . . ] If your Cuisinart® Power AdvantageTM 7-Speed Hand Mixer should prove to be defective within the warranty period, we will repair it, or if we think necessary, replace it. To obtain warranty service, simply call our toll-free /2 /4 8 2 1 1 Bring chicken stock, vermouth, garlic and basil to a boil. Reduce to a simmer; add chicken and poach until just cooked through, about 25 to 30 minutes. Add mushrooms and sauté for another 5 to 8 minutes until mushrooms are soft. [. . . ]