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BERRY AND WHITE CHOCOLATE
MOUSSE
Serves 6
1/2 lb white chocolate
1/2 lb strawberry pulp
1/2 lb raspberry pulp
3 teaspoons gelatine dissolved in 3
tablespoons hot water
3 egg yolks
10 oz carton thickened cream
1
⁄4 cup icing sugar
2 tablespoons Grand Marnier
Melt chocolate over hot water, cool, 1.
being careful not to let it set.
Combine strawberry pulp and raspberry 2.
pulp, set aside.
Combine chocolate, gelatine mixture 3.
and egg yolks, whisk until pale and
glossy.
Beat cream and icing sugar together 4.
until soft peaks form, fold through
chocolate mixture with berry pulp and
Grand Marnier.
Pour into a moistened 5 cup capacity 5.
mould. Refrigerate several hours or
overnight.
CARROT CAKE
Makes 1 loaf cake
1
3
⁄4 cups plain flour
2 teaspoons baking powder
1
⁄2 teaspoon nutmeg
1
⁄2 teaspoon cinnamon
1
⁄2 teaspoon cardamom
1
⁄2 cup peanuts, chopped
1
⁄2 cup sultanas
1
⁄2 cup brown sugar, firmly packed
1
1
⁄2 cups carrot pulp
2 eggs, lightly beaten
1
⁄2 cup oil
1
⁄4 cup sour cream
Grease and line a 10in x 6in loaf pan.1.
Sift flour, baking powder, nutmeg, 2.
cinnamon, and cardamom into a large
mixing bowl.
Add peanuts, sultanas, brown sugar 3.
and carrot pulp, stir to combine. Add
eggs, oil and sour cream.
Beat with electric mixer using medium 4.
speed until all ingredients are well
blended.
Pour into loaf pan and bake at 350°F 5.
for 1 hour or until cake is cooked when
tested with a skewer
Remove from oven, stand in cake pan 6.
for 5 minutes before inverting out onto a
wire cake rack to cool
RECIPES - USING JUICING EXTRACTOR - FIBRE FAVORITES