Viking VHMD Use and Care Manual - Page 11

Hand Mixer Recipes Unless otherwise specified in recipe, flat and wire beaters may be used interchangeably. All recipes tested by Viking Cooking School. Vanilla Whipped Cream Makes about 1½ cups ¾ cup heavy cream, well chilled 1 tablespoon confectioners' sugar ¾ teaspoon vanilla extract 1. Pour cream into a chilled mixing bowl. Using wire beaters on hand mixer at high speed, beat chilled cream until soft peaks just begin to form. Add confectioners' sugar and vanilla and continue beating until soft to medium peaks form. 2. Refrigerate, tightly covered, until ready to use. Chocolate Mousse Serves 2 to 4 3 ounces semisweet chocolate, coarsely chopped ½ cup heavy cream, well chilled 2 large egg whites, room temperature 1 tablespoon granulated sugar Fresh strawberries or raspberries, for garnish 1. Chop chocolate finely, and microwave for 1 minute on defrost. Stir and repeat 2 more times, as needed, until completely melted. Stir melted chocolate until completely smooth, then cover with plastic wrap and set aside. 2. Using wire beaters on hand mixer at high speed, whip cream until soft peaks form. Set aside. 3. Place egg whites in a separate, scrupulously clean bowl. Using scrupulously clean wire beaters on hand mixer, beat on high speed until soft peaks form. Add sugar and continue whisking until stiff, glossy peaks form. 4. Add ¼ of whipped cream to melted chocolate; whisk vigorously and thoroughly to lighten chocolate mixture. Gently fold beaten egg whites into chocolate, then fold in remaining whipped cream. Cover and refrigerate until set, about 1 hour. 5. Garnish top of each serving of mousse with strawberries or raspberries, and serve immediately. Note: For best results, use a chilled bowl and whisk for making whipped cream. Use a room temperature bowl and whisk for egg whites. You will achieve greatest volume from egg whites if they are also room temperature. 11