bamix Rezepte - Manual (Page 36)

36
Diet «whipped cream»
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2
ltr. skimmed milk (if possible with less than 1.5 % fat content)
Put the half-frozen milk in the jug. Hold the mixer with the BEATER
on the bottom of the jug for a few seconds without moving it and
let it run. Then slowly draw the contents up towards the rim of the
jug. Repeat this process (drawing up and down) until the milk is
stiffly whipped. Add sugar or sweetener. Serve at once, because
otherwise the milk loses its stiffness. Use only skimmed milk, and
add if you like a pinch of salt or lemon juice, which helps in achie-
ving stiffness.
Whipped egg-white
Put the egg-white in a tall, narrow jug (small amounts – small
jugs, large amounts – large jugs) and immerse the BEATER in it.
Switch on and add hot water (1 tbsp. is enough even for larger
amounts), while drawing the mixer at an angle very slowly
upwards. Repeat this procedure very carefully – to get air into the
contents – until the egg-white is stiff. Rinse jugs with clear water
before use, so that there are no traces of detergent in them, which
would prevent the egg-white becoming stiff.
Herb butter according to season
About 2 handfuls of herbs
Lemon juice
3 tbsps. butter
Wash the herbs thoroughly. If parsley is used, remove the long
stems. Then put the herbs in a tall jug, pour lemon juice over
them and chop everything with the MINCER. Add the butter cut in
small pieces (not too hard), process everything with the MINCER
and add salt to taste.