There are so many ways Mr. Whipstir can help whip your kitchen in to shape!
Keep reading to discover how quick and easy it can be to make foamy cappuccinos, fluffy whipped cream and authentic crepes in a flash with Mr. Whipstir!
Mr. Whipstir’s Famous Chocolate Souffle
• 7 ounces finely chopped bittersweet or semisweet chocolate
• 4 tablespoons unsalted butter, plus for preparing the molds
• 1 1/2 teaspoons pure vanilla extract
• 3 large egg yolks
• 3 tablespoons warm water
• 1/2 cup sugar, plus 2 tablespoons
• 8 large egg whites, room temperature
• 1/2 teaspoon fresh lemon juice
• Confectioners’ sugar for garnish
1. Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)
2. Set an oven rack in lower third of the oven and preheat to 400 degrees F.
3. Combine chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over the water making sure that the bowl does not touch the water’s surface. Stir the chocolate occasionally until melted and smooth. Remove from heat, stir in vanilla extract and set aside.
4. In a mixing bowl combine the egg yolks and warm water and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture.
5. Remove prepared ramekins from freezer. Put the egg whites in a clean mixing bowl and add the lemon juice. Using your Mr. Whipstir beat until frothy; then gradually add the remaining 1/2 cup of sugar continuing to pump the Mr. Whipstir at a medium pace. Beat until the whites hold a stiff but not dry peak.
6. Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended.
7. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. Be sure to level off the surface with a straight edge, scraping any excess mixture back into the bowl.
8. Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners’ sugar and serve immediately.
• 3 large egg whites
• 1-1/2 teaspoons clear or regular vanilla extract
• 1/4 teaspoon cream of tartar
• Dash salt
• 2/3 cup sugar
1. Place egg whites in a small bowl; let stand at room temperature 30 minutes.
2. Preheat oven to 250°. Add vanilla, cream of tartar and salt to egg whites. Using your Mr. Whipstir, beat until foamy. Gradually add sugar, 1 tablespoon at a time, continuing to pump your Mr. Whipstir after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form, about 7 minutes.
3. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag and insert a star tip. Using a spatula, transfer the meringue in to the bag and pipe 1-1/4-in.-diameter cookies 2 in. apart onto parchment paper-lined baking sheets.
4. Bake for 40 minutes or until firm to the touch. Turn off oven but do not open the oven door. Leave meringues in oven 1 hour. After 1 hour remove from oven and rest until completely cool. Remove meringues from paper; store in an airtight container at room temperature. Yield: about 5 dozen.
• 1 c. all-purpose flour
• 1 tbsp. sugar
• 1/4 tsp. kosher salt
• 2 large eggs
• 1 1/2 c. whole milk
• 1 tbsp. butter
• Fresh fruit, for serving
• Powdered sugar, for serving
1. In a large mixing bowl, combine flour, sugar, and salt. Using your Mr. Whipstir, beat in eggs one at a time, followed by the milk.
2. Let batter stand at room temperature until bubbly on top, 15 to 20 minutes.
3. In a small skillet over medium heat, melt butter and swirl pan to coat. Add 1/4 cup of batter at a time, swirling the pan to coat evenly.
4. Cook 2 minutes, then flip the crepe and cook 1 minute more; repeat with remaining batter. Serve crêpes warm with fresh fruit and powdered sugar.
Delicious, Easy Aioli
• 2 garlic cloves
• 1 large egg yolk
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• 3 tablespoons vegetable oil
1. Mash garlic to a paste with a dash of salt.
2. Add yolk, lemon juice, and mustard to a bowl and use your Mr. Whipstir to whip until fully blended.
3. Combine oils and add, a few drops at a time, to yolk mixture, while whisking constantly, until all oil is incorporated and mixture is emulsified.
4. Add garlic paste and season with salt and pepper while continually churning with Mr. Whipstir.
5. Chill covered until ready to use.
Pudding From Scratch
• 4 ounces bittersweet chocolate
• 3 tablespoons cocoa powder
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 cup heavy cream
• 3 large egg yolks
• 2 1/2 cups whole or 2% milk
• 1/2 cup sugar
• 1 teaspoon vanilla extract
1. Use a serrated knife to chop the chocolate into fine flakes. Set aside.
2. In a large heatproof bowl, use Mr. Whipstir to whisk the cocoa powder, cornstarch, and salt. Slowly Whipstir in the cream, a little at a time, until it appears smooth.
3. Whipstir the eggs into the cream and cornstarch mixture.
4. Pour the milk into a 3-quart (or larger) saucepan. Add the sugar and warm over medium heat, stirring frequently, until the sugar is dissolved.
5. Bring to a light simmer over medium heat. Watch for the surface of the milk to vibrate and for bubbles to form around the edges of the pot.
6. Pour most of the hot milk into the bowl of cream and egg yolks. Using the Mr. Whipstir until well-combined, then pour everything back into the pot.
7. Warm the combined pudding mixture over medium-high heat, stirring frequently, until it comes to a full boil. At this point, the pudding will look much thicker.
8. After the pudding starts to boil, cook for 2 minutes, while using the Mr. Whipstir in a circular motion around the pot, constantly and vigorously. Get your Mr Whipstir into all corners of the pot.
9. After 2 minutes, remove the pudding from the heat and stir in the vanilla. Then add the chopped chocolate and let sit for 1 to 2 minutes or until melted. Using your Mr. Whipstir, beat vigorously until the chocolate is fully incorporated.
10. Spread the pudding in a storage container and press plastic wrap or wax paper directly onto the surface of the pudding. Cover with a lid and chill. Best eaten within 3 days.