Tefal le Saucier

organic_wanabe

Here is morganlefey's recipe for her Chocolate Mousse as she very kindly PM'd it to me - it will save her looking for the book and typing it again. I'm going to try it this weekend.

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Choc mousse recipe comes from Anne Willan's 'best recipes for absolutely everything' she puts raspberries at bottom of each pot but I don't bother.

175g best dark choc chopped
125ml water
3 eggs separated
3 Tbs sugar
1tbsp cognac or (raspberry liqueur)

I put water and bits of choc in Saucier at 5 and let it melt. recipe says 'heat choc with the water stirring until melted'. Simmer till slightly thickened but still falling easily from spoon, 1-2 minutes. take off heat and let cool for 1-2 mins(I decant it into a bowl at this point). beat egg yolks into choc one by one so they cook and thicken slightly, beat in booze if using.
In separate bowl stiffly beat egg whites, add sugar and continue beating until whites are glossy - about 30 seconds. Fold egg whites into warm choc mixture.Pour into individual pots. chill at least 2 hours.

What recipe actually says is (250g raspberries) pour half the choc mix into pots/ramekins, then a layer of raspbs, then rest of choc mix.
She then makes chantilly cream (125g double cream whipped with 1tbs sugar and 2 tsps raspberry liqueur or cognac), which she pipes on top in rosettes. I have neither time nor inclination to do that but it's probably very grand looking !

I really find this the easiest of all my recipes for choc mousse, so hope you enjoy it.

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morganlefay

Thanks so much for doing that organic wanabe - I finally found the book this morning under the sofa (!) and was about to write it out again as for some reason cutting and pasting hadn't worked.
*zippy* I'm sure it wouldn't do for jam and might damage the paddle thing - jam gets so hot and needs a lot of space to reduce in so I suspect jam would be a disaster and you wouldn't get v much anyway as the bowl is quite small. Having said which I bet someone tries and does it perfectly !!
Did I say that you can make quite fab parsley sauce - I used to use packets but there's nothing quite as nice as the real thing - just white sauce with chopped fresh parsley, yum, I fancy a little hot bacon joint right now. Oh dear......:rotfl:

morganlefay

Urrrrgh organic wanabe, I'v just noticed that i left the sugar out of the list of ingredients for the choc mouse recipe: it should have '3 tablespoons sugar', mixed into the egg white when you beat it (well where it says in the recipe)so sorry about that. I think it might be rather horrible without !!!

[Deleted User]

does anyone have a recipe for a nice citrus fish sauce?

organic_wanabe

Sorry kittie, I haven't had mine long enough to experiment with a sauce for fish yet.

Tried porage again and it worked this time - it took 18 minutes. Seems a long time but I suppose I can just shove it on and leave it to make itself now that I know the timings.

maltesers_2

price was £78.29 (too expensive really) but in lakeland sale reduced to 51.86 (more like it !).

How on earth is this MoneySaving Old Style? I consider myself old style and I make sauce in a 'normal' saucepan, I make bread by hand - can't afford/don't need a Panasonic, I'm not sure I want a Remoska - does it save money or just cost a lot? The list of requirements to be Old style grows all the time. Most people have all the luxuries already - Soon having an Aga or Rayburn and walk in pantry will be necessary too.

morganlefay

Well, for myself, I bought my original le Saucier in about 1980, I know it didn't cost a lot, and I started this thread because it is now on its last legs and I was trying to track down a new one. I could possibly work out a complicated sum about how often I use it and how much it therefore costs per use. I am in my sixties but I can't make white sauce quickly and easily in a saucepan and used to have to throw it away a lot. I also used to ruin chocolate when I melted it for mousse, which is my family's favourite thing, so if I also were to cost the stuff I wasted and had to throw away I suspect the little machine I bought so long ago - which makes perfect white sauce, melts chocolate perfectly and does all sorts of other things while I do something else - would work out as very money-saving in my kitchen, as would the replacement I have just bought. I believe we are all different and I am glad we are; I find my saucier very helpful, saving time and waste. That works for me.

[Deleted User]

ahh maltesers, I choose to spend my os savings on things that are good for my dh and me. Everything is made from scratch and I am a good keeper of the family purse and have been for all of my life, so naturally I have savings and not debts, because of good old os ways and lifestyle. For example: I always buy organic fruit and veg boxes. I use shiptons organic flour. I bought a replacement saucier at a bargain price. We have ordered a green (low co2) car for cash. It all goes hand in hand with our lifestyle as does not smoking, having a 36" lcd tv, when others smoke, booze and have plasma

I would say that I am one of the most os people around and having a le saucier working, instead of using the hob saves on my valuable time as well as on low efficiency gas

organic_wanabe

Just to report that my Sainsbury Sauce Flour worked fine - I tried it when making a white sauce today.

Le Saucier was doing the white sauce (my recollection is that I used 3 Tbs sauce flour/450ml milk) as I put the pasta on to boil, chopped up the ham, grated the cheddar and chopped some blue cheese. Added the ham/blue cheese and 1 tsp mustard + s&p to the sauce and then tipped it all into the remoska, along with the cooked pasta, added some frozen sweetcorn and peas, topped with the grated cheese and let the cheese brown as I prepared the salad. It was scrummy!

vivw_2

I have just made scrambled egg in mine and it worked fine, just took longer. Used 3 eggs , some milk and olive soft spread. Didn't even have to mix it first