Operation Manual

47
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Whiptheeggwhitesandthesugarusingthebeaterandalsofoldintothemixture.
Fillabowlorfourdessertglasseswiththemousse,coverandcoolintherefrigeratorformin.6
hoursandserveimmediatelyafterwards.
TIP: Filldessertglasseswithmousseusingapipingbag.Thetasteofthechocolatemoussemaybe
easilyvariedwithoutchangingitsfinetexturebyaddingrum,cognacorkirsch.
Beaten egg white
Filltheeggwhiteintoahighandnarrowjug(smallquantities–smalljug,largequantities–largejug)
andholdthebeaterintothejug.Switchonandadd1tbsofhotwater(evenforlargequantities),
thenmovethebeaterveryslowlyupanddowninaninclinedangle.Repeatthisproceduretobeat
airintotheeggwhite,untilitisstiff.Rinsejugbeforeusewithcoldandclearwatertoremoveany
detergentresidues,whichwouldaffectthestiffening.
Coffee frappé
 1/8lcoldwater
 1-2tbssolublecoffee
 1-2tbssugar
optional:
condensedmilk,cream,whiskeyorrum
Fillthecoldwater(addeventually1-2icecubes)withthesolublecoffeeintoajug.Putthehand-
blenderwiththebeateronthebottomandletitworkforsomesecondsinthisposition.Then
movethebeaterveryslowlyupanddowninaninclinedangle,asdescribedabove.Repeatthis
procedure,untilthemassbecomescreamy.Thenaddsugar.Switchoffthemachineandaddthe
remainingingredients.