Magimix Patissier Instruction for Use download pdf (Page 105)

1. Allow the mangoes to defrost just enough to cut the pieces in two (widthwise).

2. Put the gingerbread in the main bowl with the metal blade and blend for 30 seconds.

3. Add the yoghurt and mango. Blend for 30 seconds. Scrape the mixture off the bowl

walls with the spatula. Blend for a further 30 seconds.

4. Eat immediately.

Chef’s tips: for an even more luscious version, replace the yoghurt with 2 scoops

of vanilla ice cream. You can also replace the gingerbread with speculoos biscuits.

Ring the changes by using frozen strawberries, peaches, melon, etc.

1. Preheat your oven to 180 °C (gas mark 4).

2. Using the yoghurt pot to measure out the ingredients, put the eggs, yoghurt, oil and

sugar in the bowl with the metal blade. Blend for 20 seconds.

3. Add the ﬂour and baking powder. Blend for a further 20 seconds. If necessary, scrape

the mixture off the bowl walls with the spatula.

4. Add the pear halves, cut into large pieces, and the chocolate chips. Pulse twice.

5. Butter the mufﬁn tins and dust with ﬂour.

6. Divide the mixture between the tins, ﬁlling them no more than three-quarters full.

7. Bake for about 20-25 minutes.

Instant mango ice cream

Pear and chocolate mufﬁns

Preparation: 5 min

Preparation: 10 min Baking: 20-25 min Equipment: mufﬁn tins

104

300g frozen mangoes

125g creamy yoghurt

1 slice gingerbread

100g chocolate chips

4 pear halves in syrup

3 eggs

1 level tbsp baking powder

1 pot yoghurt (125g)

1 pot vegetable oil

3 pots plain ﬂour

2 pots caster sugar

Serves 4

10-12 mufﬁns

DESSERTS

1 2 ... 100 101 102 103 104 105 106 107 108 109 110 ... 129 130

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Magimix Patissier Instruction for Use Page 105