Kenwood stirs up Desserts while Pressure stirs up Emotions
Carla van Straten
Masterchef SA invited two very special guests to join them in the kitchen. South Africa’s true Master chef Reuben Riffel joins our contestant Khaya in a cook-off. Contestants taking part in the Pressure test was met by renowned pastry chef, Lorraine Meany, who brought a lovely little friend with her: The Passion Hazelnut Gateau. It seems that we are stuck on the sweet stuff again. A recipe to recreate the fabulous Hazelnut meringue and the chocolate mousse follows below. Ladies, there is no need to feel guilty. Lorraine Meany herself suggests that one should have a dessert every day. So who are we to doubt the advice of an expert pastry chef?
Contestants as well as we viewers learned alot from last night show. Reuben’s advice to Khaya was, “Follow the recipe” – as simple as that. Everyone else’s advice to Khaya was to stay calm and focussed. Emotions can easily get the better of you when you’re battling away behind the stove with a master chef as competition, and a massive clock ticking away the time. We learn that with baking it is especially important to follow recipe directions methodically. The secret is to conduct every single step with care and to strive for perfection.
I think everyone will agree with me that the star of last night’s show was Deena. We knew that he was terrified of the challenge, not very confident when it came to baking, and we could all clearly see that half way through the challenge, he lost hope and almost gave up… And what a come- back! Being a master chef not only requires serious skill, it also requires serious guts. Well done Deena!
Being knowledgeable of cooking methods and techniques are just as important as being knowledgeable of the functions of your kitchen machines. Kitchen machines do not only make your life easier and saves you time, but it will usually deliver a better result to your cooking or baking and allow for a bigger variety of possibilities. Hazelnut Meringue needs to have a light and fluffy texture for it to be a success. When the hazelnuts aren’t perfectly ground it could weigh the meringue down. The Kenwood Multipro Excel Food Processor FP980 with triple drive system, shatter resistant bowl and 1200W motor will grind any hard ingredient into oblivion. It has extra strong grating and rasping discs and an extra-large feed tube for a quick result.
The Kenwood Cooking Chef is a must have for creating perfect desserts. Meringues and mousses are mixed up to a beautiful consistency and texture within minutes. The wide range of attachments also makes cooking possibilities endless.
Let us leave Lorraine’s Passion Hazelnut Gateau to the experts for now, while we tackle the meringue and the mousse. It’s quick and easy with a combination of the Kenwood Multipro Excel Food Processor and Kenwood Cooking Chef.
Hazelnut Meringue and Chocolate Mousse Tower Recipe
- 2 large egg whites
- ½ tsp lemon juice
- 50g golden caster sugar
- 50g icing sugar
- 25g hazelnuts, ground in the Kenwood Multipro Excel food processor
- Heat oven to 120C.
- Whisk the egg whites with the lemon juice until soft peaks form in your Kenwood Cooking Chef.
- Add the caster sugar and continue whisking until stiff,
- Add the icing sugar and ground nuts, then gently fold through until evenly combined.
- *Tip: fold in with a spatula in an 8 shape. Do not stir as the air will escape and ruin the texture.
- Line a baking tray with baking paper and pipe or spoon out 8 rounds of meringue into 7cm discs.
- Bake for 1½-2 hours until crisp outside but still soft in the centre.
- Leave to cool.
Chocolate Mousse, Cooking Chef style!
Click on the link below to watch a detailed demonstration of how to make the perfect chocolate mousse with your Kenwood Cooking Chef.
Kenwood Chocolate Mousse Video
Here are the Ingredients to get you started:
- 550g Whipping Cream
- 350g Dark chocolate chips (This can also be replaced with milk chocolate or white chocolate chips)
- 2 Egg Yolks
- 2 whole eggs
- 50g Dark Rum
- 80g Sugar
- Use one Meringue round as a base.
- Pipe or spoon a fair amount of chocolate mousse onto the round.
- Top the mousse with another meringue round
Serve with Ice cream