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Sage Nutri Juicer Plus BJE520UK User Manual

Page 41

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40

PAge heAder.....

fIBrE faVoUrItES from SagE

BErry and WHItE

CHoColatE moUSSE

Makes 6 serves

IngrEdIEntS

200g white chocolate
200g strawberry pulp
200g raspberry pulp
3 teaspoons gelatine dissolved in
¼ cup hot water
3 egg yolks
300ml thickened cream
¼ cup icing sugar
2 tablespoons Grand Marnier

mEtHod

1.

Melt chocolate over hot water, cool,

being careful not to let it set. Combine

strawberry pulp and raspberry pulp,

set aside. Combine chocolate, gelatine

mixture and egg yolks, whisk until pale

and glossy. Beat cream until soft peaks

form, fold through chocolate mixture

with berry pulp and Grand Marnier.

Pour into a wetted 5 cup capacity mould.

Refrigerate several hours or overnight.

Carrot CaKE

Makes 16 serves

IngrEdIEntS

1¾ cups plain flour
2 teaspoons baking powder
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon cardamom
½ cup chopped walnuts
½ cup sultanas
½ cup firmly packed brown sugar
1½ cups carrot pulp
½ cup oil
2 eggs, lightly beaten
¼ cup sour cream

mEtHod

1.

Grease and line a 25cm x 15cm loaf pan.

Sift flour and baking powder into a large

mixing bowl, add nutmeg, cinnamon,

cardamom, peanuts, sultanas, brown

sugar and carrot pulp, stir to combine.

Add eggs, oil and sour cream. Beat with

electric mixer, using medium speed until

all ingredients are well blended. Pour

into loaf pan.

2.

Bake at 180°C for 1 hour or until cake

is cooked when tested with a skewer.

Remove from oven, stand in cake pan

for 5 minutes before inverting out onto a

wire cake rack.