Magimix COMPACT 3200 XL - Manual (Page 69)

1. Break the biscuits and blix them with the butter in the main bowl with the metal blade.
2. Spread this crumb mixture over the base of the tart tin.
3. Zest the limes and juice two of them.
4. Whip the mascarpone, single cream, icing sugar and lime zest and juice in the bowl with
the whisk.
5. Using the spatula, spread this mixture on top of the crumb base.
6. Chill for at least 2 hours.
Chef’s tip: this cheesecake is delicious even without the coulis.
To make the raspberry coulis
1. Wash the raspberries.
2. Put the raspberries and sugar in the main bowl with the metal blade.
3. Add a few drops of lemon juice. Blend for 1 minute.
4. Taste the coulis and add a little sugar, if necessary.
5. Pass the coulis through a sieve to remove the pips.
6. Store in the fridge.
Chef’s tips: for a red berry coulis, replace half the raspberries with strawberries.
The coulis will be even better if you use the Smoothie
m
ix accessory.
Cheesecake with raspberry coulis
Preparation: 15 min Resting: 2 hr Equipment: tart tin with removable base
Ser
ves 4-6
200 g speculoos biscuits
500 g mascarpone
100 ml single cream
50 g melted butter
50 g icing sugar
3 limes (untreated) Raspberry coulis
500 g raspberries
150 g caster sugar
Few drops lemon juice
1. Preheat your oven to 180 °C (gas mark 4).
2. Wash and peel the apples and kiwi fruit. Slice all the apples and half the kiwi fruit
in the Midi bowl fitted with the 2-mm slicing disc. Arrange the fruit slices in a buttered
dish.
3. Blend the remaining kiwi fruit in the mini bowl.
4. Cover the sliced fruit with the kiwi coulis.
5. Put the butter, sugar, vanilla sugar, cinnamon and flour in the main bowl with the
metal blade. Pulse 3-4 times.
6. Cover the fruit with an even layer of crumble.
7. Bake for 30 minutes.
8. Serve hot.
Chef’s tips: for an even more luscious recipe, add chocolate chips to the crumble.
Delicious with liquid crème fraîche or vanilla ice cream.
Apple and kiwi crumble
Preparation: 20 min Baking: 30 min
Ser
ves 4-6
100 g plain flour
100 g butter
80 g caster sugar
4 apples
3 kiwi fruit
1 level tbsp vanilla sugar
1 tsp ground cinnamon
E2