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Chop the garlic, onion, cilantro and chilli peppers finely.
Peel the avocado, remove the pit and cut it up before putting in the
bowl. Blend for 20 seconds to obtain a smooth purée. Add salt and
pepper to taste.
Anchovy Paste
15 fillets of anchovies in oil, 2 cloves of garlic, 3 hard-boiled egg
yolks, 3 tablespoons of olive oil
Chop the garlic cloves finely. Add the anchovies and mix again. Blend
in the egg yolks with 3 tablespoons of oil. Blend to obtain a cream.
Add oil to achieve the desired consistency.
USING THE EMULSIFYING DISK
Whipped cream
cup +2 tbsp heavy cream. 1½ tbsp superfine sugar and 2 teas-
3/4
poons of vanilla sugar (optional).
Tips to obtain stiff whipped cream:
Use very cold whipping cream straight from the refrigerator and en-
sure that both blades and bowl are completely clean. Replace the
blades with the emulsifying disk. Pour in all ingredients, lock on the
lid, and process continuously for 30 seconds. Check the consistency
of the whipped cream and process for another 10 seconds if
necessary.
Caution: If heavy cream is whipped too far it will turn into butter.
MAYONNAISE
Tips to make stiff mayonnaise:
- Use ingredients at room temperature
- Clean both the bowl and the disk with cold water
- Measure the quantities of the ingredients carefully
Note: For best results, use olive oil, sunflower oil or a combination
of both.
English
(according to model)
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