Magimix Le Duo Juicers. Now comes with a really juicer offer.
A fresh approach to juicers.
Le Duo range is effortless to use and the juicer, citrus press, and coulis maker for softer fruits, produce exceptionally healthy juice levels, with very little wastage. Youll also feel good knowing your juicer is covered by a 12 year motor and 3 year parts guarantee. The cylindrical shaped basket ensures optimum juice extraction and the lever arm of the citrus press holds the fruit in place, so the juice ends up in the glass not over you. A harmonious combination of elegant design and functionality making fresh fruit juice no longer has to be pressing.
A juicer crammed full of special features.
Standard Feed Tube. For juicing smaller pieces of fruit and vegetables.
XL Feed Tube. Extra large feed tube takes whole or large pieces of fruit.
Citrus Press. Ideal for citrus fruits like oranges, lemons and limes.
Juice Extractor. Perfect for most hard and soft fruits and vegetables.

Easy to use and clean.

Easy Clean Spout. For extraction of juice direct into a glass. Coulis Maker. For extracting jus or pure from soft fruit or cooked vegetables.
12 Year Motor and 3 Year Parts Guarantee.
Le Duo Motor size (w) Citrus press Juice extractor Coulis maker Standard feed tube 250 Le Duo Plus 250
Powerful Ultra Quiet Induction Motor.
Le Duo XL 400 Le Duo Plus XL 400

Not included

Built better to last longer

www.magimix.com

XL feed tube

Included

A range of sizes and finishes to suit your kitchen.
Discover what you can do with your Magimix Le Duo.
Pink Grapefruit and Orange Fizz.
Ingredients: 3 oranges. 1 pink grapefruit. 50ml soda water. 2 mint leaves. Sugar to taste. Ice. Preparation: 1. uice the orange and grapefruit using the citrus press J attachment fitted with the large cone. 2. ransfer to a large glass filled with ice and top with soda T water, if you find the juice too sharp you may wish to stir in the sugar at this stage. 3. Garnish with the mint leaves and serve immediately.
How to claim your free summer juice set.
Purchase a Magimix Le Duo between 1st May and 31st July 2010 and well give you a free summer juice set. Simply complete this voucher and send it to Magimix UK Ltd, together with your original proof of purchase (which will be returned). You will then receive your free summer juice set including a jug, four beakers and four stirrers within approximately 28 days. Terms and conditions This application must be accompanied by your original proof of purchase. Photocopies of proof of purchase are not accepted. Incomplete entries are void. This offer is from 1st May 2010 and closes on 31st July 2010. Claims must be received by 31st August 2010. This promotional offer cannot be used in conjunction with other Magimix offers. This offer is only applicable to: a) onafide domestic consumer purchases of a Magimix, Le Duo, Le B Duo Plus, Le Duo XL and Le Duo Plus XL. b) Purchases made at retail outlets displaying this offer. c) Residents of UK and Republic of Ireland. d) Purchases made between 1st May and 31st July 2010. e) riginal till receipts and order confirmation emails are accepted as O a proof of purchase. Magimix at its absolute discretion reserves the right to determine genuine claims. Magimix regret that they cannot accept responsibility for applications lost or delayed in the post. If in doubt use recorded delivery because proof of posting is not proof of receipt.

Le Duo. Juice extractor/citrus press.
Le Duo Plus. Juice extractor/citrus press/ coulis maker. Satin/Charcoal
White Satin/ Duck Egg Apple Charcoal Blue Green

Apple Twist.

Ingredients: Quarter of a pineapple. Half a mango. 1 pink lady apple. Ginger to taste. Ice. Slice of lime. Preparation: 1. uice the pineapple, mango, apple and ginger using the J juice extractor basket. 2. Transfer to a glass filled with ice. 2. Garnish with a slice of lime and serve.
To be completed by the customer (please print in block capitals). Name:.... Address:.... Postcode:. Tel:.. Email:.... Please tick this box to receive information and news from Magimix. I certify that today I purchased a Magimix Le Duo from: Store/Town:.... I enclose original proof of purchase (please tick). Date:.. Signed:... Please tick: Le Duo Le Duo Plus Le Duo XL Le Duo Plus XL
Le Duo XL. Juice extractor/citrus press/ XL feed tube. Red White Cream Satin/ Charcoal
Le Duo Plus XL. Juice extractor/citrus press/ coulis maker/XL feed tube. Satin/Charcoal
All data collected as part of this promotion and for subscription purposes will be held by Magimix in accordance with Data Protection regulations. Send to Magimix UK Ltd, 19 Bridge Street, Godalming, Surrey, GU7 1HY.

DESCRIPTION

Lever arm
Cone for large citrus fruits
Cone for small citrus fruits

Citrus press basket

Pusher
Funnel Lid Lid XL Pusher XL

Paddle

Juice extractor basket
Discharge disc Discharge disc or

Bowl with metal spout

Bowl with metal spout (1)
Cleaning spatula Motor base only on Le Duo Plus XL.

only on Le Duo Plus.

(1) Thread the power cord through the slot underneath the motor base to avoid vibrations. Wash all the attachements before using the appliance for the first time. 4
Citrus press Ideal for citrus fruits such as oranges, lemons and grapefruit. Result : quick-to-make juice without any pips and exactly the right amount of pulp.
Juice extractor Ideal for firm-fleshed fruit and vegetables, such as apples, carrots, melons and cucumbers. Result : a clear juice without any pulp.
Coulis maker Ideal for soft (or cooked) fruit and vegetables, such as raspberries, blackcurrants and tomatoes. Result : a thick nectar or coulis-type juice.
Never use this attachment for juicing hard fruit or vegetables (carrots, coconut, etc.) as you may damage your appliance.
To find out which attachment is most suitable for each type of fruit or vegetable, check A - Z listings on page 13.
* Attaching the bowl : position it on the motor
shaft and turn in an anti-clockwise direction until it locks into place. Open Closed
only on Le Duo Plus and Le Duo Plus XL.
Double failsafe : your appliance will not start unless both the bowl and the lid (or citrus press basket) are locked into place. When not using your appliance only turn the lid (or citrus press basket) partway, so that it does not lock into place.

USING THE CITRUS PRESS

Position the citrus press on the bowl and turn anti - clockwise until it locks into place.
Choose the cone according to the size of your citrus fruit. The larger cone should always be clipped onto the smaller one.
5 Slide the cone onto the motor shaft. Position the lever arm opposite the locking device and clip the tab to the base of the basket.
Place a glass under the pouring spout. Position the halved fruit on the cone, pressing slightly.
Lower the arm. Press (1), then apply gentle pressure to the lever arm until all the juice has been extracted.
At the end of the operation, switch the appliance off (0) before raising the lever arm, in order avoid splashing.
If juicing a grapefruit, reduce the pressure slightly from time to time in order to maximize juice extraction. 6

USING THE JUICER

CLEANING

Clean the removable parts using water and washing-up liquid immediately after use. Once it has dried, the pulp is harder to remove. Certain foods, such as carrots, tend to stain the plastic. Use a piece of kitchen paper with a little vegetable oil to remove some of the staining. Motor base : unplug the power cord, then wipe clean with a damp cloth. Avoid abrasive products (e.g. Brillo pads).
1 Bowl : push the spout into the cleaning position. Citrus press basket : unclip the lever arm by pulling the tab free. Juice extractor basket : insert the thin end of the spatula into the basket and scrape away the bulk of the pulp.
2a Models without cleaning brush : hold the basket vertically under a running tap. Clean the metal filter inside and out using the spatula provided.
2b Models with cleaning brush : place the juice extractor basket onto the motor shaft. Fit the cleaning brush and the lid. Switch the machine on and slowly pour water into the feed tube. Stop when the water comes out clean.
It is vital to follow certain rules in order to avoid seriously damaging the removable parts : Dishwasher : select the minimum temperature and avoid if possible the drying cycle (generally 60C). Handwashing : avoid leaving parts to soak in detergent for too long. Detergents : read through the manufacturers instructions to check that they are suitable for cleaning plastic items. 10

ELECTRICAL INSTRUCTIONS

Ensure that the voltage of your mains supply corresponds to that shown on the identification plate on the underside of your appliance. For models with a chrome finish, the appliance must always be plugged into an earthed socket. Your appliance is fitted with a thermal protection system which automatically stops the motor if it has been running for too long or is overloaded. If this happens, switch the appliance off and wait until it has cooled down completely before switching it on again.

ELECTRICAL REQUIREMENTS

For chrome plated models only : To reduce the risk of electric shock, this equipment has a grounding type plug, that has a third (grounding) pin. This plug will only fit into a grounding outlet. If the plug does not fit into the outlet, contact a qualified electrician to install the proper outlet. Do not change the plug in any way. For all other models : To reduce the risk of electric shock, this equipment has a polarized plug (one blade is wider than the other). This plug will fit in a polarized outlet only in one way. If the plug does not fit fully in the outlet, reverse the plug. Do not change the plug in any way. If it still does not fit, contact a qualified electrician. The electrical rating listed on the unit is based on the attachment that draws the greatest load. Other attachments might draw significantly less power or current.

Banana

Apricot, Peach, Nectarine
or Choose fruit that is dark in colour, slightly soft and feels heavy in the hand. Wash thoroughly, remove the stones and cut into pieces. The flesh of these fruits extracts a fairly thick nectar. When using the juice extractor, you may therefore need to combine them with other, juicier fruit or vegetables,
Choose fruit with uniformly yellow skin. As banana flesh is extremely thick, it will produce a pure rather than a juice when pressed, which is why it is a good idea to combine it with other fruit. Make sure you always process the banana first (peeled and cut into pieces), followed by other, juicier fruit to dilute the pulp. Benefits : a high-energy food, bananas are also excellent for the digestion.

Beetroot

Broccoli
Choose firm ones that are not too big. Scrape the skin off and cut into pieces before processing in the juice extractor. As it is often difficult to find raw beetroots in the shops, you can used cooked ones, bearing in mind that they will have a slightly lower nutritional value. Benefits : a good source of energy and a powerful cleanser, beetroot juice promotes blood regeneration. WARNING : because it has such a strong effect, beetroot juice should always be combined with other juices.
Choose broccoli with tight, green florets. You can process both the stalks and the florets in the juice extractor. As the juice is rather bitter, it is a good idea to combine it with other juices. Wash the broccoli thoroughly and cut into pieces before placing in the juice extractor. Benefits : as in the case of other members of the cabbage family, it is said to have anti-cancer properties, while it also improves blood oxygenation.

Blueberry

Carrot
Choose plump berries with a bloom on their skin. You can also use frozen berries when fresh ones are not in season. Rinse and drain them before processing them using the coulis attachment. Benefits : blueberry skin has bactericidal properties which are good for the digestive system.
Choose good hard carrots with uniform, unblemished skins. There is no need to peel them, providing you scrub them well before cutting them into pieces. Make sure you always have a store of fresh carrots, as they form the basis of a great many cocktails. Benefits : as carrot juice is extremely rich in betacarotene, it is good for both your skin and your eyesight.

Celery

Citrus fruit
(Lemon, Orange, Grapefruit) or or

Ginger

Cucumber
or Choose firm, dark green cucumbers. Peel them roughly and cut into pieces. Watery and extremely thirst-quenching, the resulting juice tempers the strong taste of some other juices (radish, pepper, etc.). Benefits : Rich in mineral salts, it improves skin tone.
Discard any roots that are soft or withered. Cut off a small piece to process in the juice extractor along with other fruits or vegetables to produce a spicy cocktail. Benefits : used since ancient times in Oriental medicine, ginger is extremely good for you. Boasting fortifying and antiseptic properties, it helps combat head colds, coughs and nausea. It is also extremely good for the circulation (increases blood flow to the peripheral organs).
or Choose bunches of firm, uniformlysized grapes firmly attached to their stalks. Wash the bunches thoroughly and strip off the grapes. Naturally mild and sweet, their juice is a firm favourite with children. Benefits : rich in vitamins and minerals, grapes stimulate the metabolism and pure grape juice can be drunk when dieting.
or Choose ripe fruit which yield slightly to the touch. Peel and cut into pieces. Benefits : extremely rich in vitamin C, it is an excellent all-round tonic.

Lettuce

or Choose guavas with pale yellow skin a sign of ripeness. Remove the skin and cut the flesh into pieces before processing in the juice extractor (for a juice) or using the coulis attachment (pure). As its flesh is extremely dense, it is a good idea to process the fruit one at a time and to empty the juice extractor basket before processing other fruit. Benefits : large quantities of vitamin C and low in calories.
Choose fresh, green lettuce. Detach a few leaves, roll them together and feed them through the tube. Repeat this process as many times as necessary. As the resulting juice is rather bitter, it is a good idea to mix it with other juices. Benefits : like parsley, lettuce is rich in chlorophyll. Its juice helps to purify the blood and improves skin appearance.

Lychees

or Choose lychees with pink or red skin. Tinned lychees are freely available, but their taste is far inferior to that of fresh ones. Peel away their tough skin and remove the stones before processing them in the juice extractor or using the coulis attachment. Benefits : a good source of vitamin C.
Benefits : Mango : extremely rich in vitamin A, it is good for the skin. Papaya : this contains papaine, which promotes the digestion of proteins.

Pineapple

or Choose one that is heavy and fragrant. A pineapple is ripe if you can easily pull off a leaf from the base of the tuft. Remove the leaves and the thick skin, then cut into pieces. Benefits : contains bromeline, an enzyme known to aid digestion.
Benefits : a depurative and a good source of minerals, it is a well-known liver drainer. WARNING : as it has such a powerful effect, radish juice should only be consumed in small quantities and never on its own.

Raspberry

or Choose plump, well-coloured fruit. Its flesh should yield slightly to the touch. Wash, cut into half and remove the stone. Benefits : an effective stimulant and detoxifier.
Make sure the fruit is ripe and unblemished. If you pick the raspberries yourself, they should come away easily from the stalk. Avoid washing them, as this will reduce their flavour. Benefits : an excellent all-round tonic.

Red and blackcurrants

Radish
Choose hard, red radishes with fresh green leaves. Cut off the leafy tops and wash the radishes before processing them in the juice extractor. The resulting peppery juice can be used to pep up cocktails.
Choose firm berries with shiny skins. In order to enjoy them all year round, you can freeze them: strip them off their stalks, wash and dry them, then place them in a suitable freezer container. If you are using fresh berries, strip them off their stalks before processing them using the coulis maker attachment. As red and blackcurrants are the fruits with virtually the lowest sugar content, you can make their juice less acidic by adding a little cane syrup.
Benefits : both these currants are rich in vitamin C. Blackcurrants also have antiseptic properties. Redcurrants are recommended for people suffering from rheumatism.

Sweet pepper

or Choose firm, smooth-skinned peppers. They come in several colours, the red one being the one which will extract the sweetest juice. If using the juice extractor, wash the raw peppers, remove the stalks and seeds, then cut into pieces. You will obtain a clear and brightly-coloured juice. If using the coulis attachment, char the peppers under the grill on all sides, then remove the stalks, cut into pieces without removing the seeds and process using the coulis attachment to obtain a pepper coulis. Benefits : rich in silicon, sweet pepper juice is good for the skin, hair and nails.

Soya (bean sprouts)

Choose white, crunchy-looking, leafless bean sprouts organically grown, if possible. As soya juice has a rather earthy taste, it is a good idea to combine it with other juices. Wash the bean sprouts and process them directly in the juice extractor. To maximize yield, make sure you regularly empty the juice extractor basket (approx. every 200 g). Benefits : an excellent source of proteins, it is a good meat substitute, which is why it is such a feature of vegetarian diets.

Tomato

or Choice dark red, ripe tomatoes. Wash them, remove their stalks and cut into pieces. Although you can process the tomato pieces in the juice extractor, both extraction and capacity will be higher if you use the coulis maker attachment. Fresh, natural tomato juice or coulis is fairly pale, only taking on an attractive crimson hue when cooked. Benefits : it stimulates the circulation and is recommended in cases of anaemia.

Strawberry

or Choose fragrant, unblemished strawberries. Wipe them gently with damp kitchen paper (if you wash them they will become watery), hull them and cut the larger ones in half. Benefits : an effective depurative which reinforces natural immunity.
VITAMINS AND MINERAL SALTS

Vitamins

B1 Apple Apricot Blackberry Blackcurrant Cherry Grape Grapefruit Kiwi fruit Lemon Melon Orange Peach Pear Pineapple Plum Raspberry Redcurrant Strawberry C A D Asparagus Cabbage Carrot Celeriac Celery Chicory Courgette Cucumber Fennel Lettuce Onion Parsley Spinach Sweet pepper Tomato Turnip Watercress

Vegetables

B1/B6 A E K

Mineral salts

Which are the best sources ?*
Calcium Iron Iodine Magnesium Phosphorus Potassium Sodium parsley, watercress, spinach, fennel, broccoli, blackcurrants, french beans, green cabbage, etc. ginger, parsley, watercress, spinach, fennel, blackberries, etc. pineapple, leek, sorrel, garlic, melon, peach, asparagus, spinach, tomato, etc. ginger, sorrel, spinach, fennel, parsley, etc. garlic, ginger, coconut, cherries, etc. ginger, parsley, spinach, garlic, fennel, etc. celeriac, fennel, spinach, beetroot, turnip, parsley, etc.
* For each mineral salt, we have classified the fresh fruit and vegetables in descending order according to their average content per 100 g net. NB: dried fruit (walnuts, hazelnuts, dried apricots, etc.) are also a good source of mineral salts, especially magnesium, phosphorous and potassium.

RECOMMENDATIONS

It is a good idea to vary your consumption of fruit and vegetables, as they do not all contain the same substances and are therefore good for you in different ways. The fresher the fruit and vegetables, the more vitamins they will contain and the greater the amount of juice they will extract. If possible, choose organically-grown produce, especially in the case of fruit and vegetables you do not need to peel, as the skin is generally rich in nutrients. To dilute your juice, use mineral water. The same applies to making ice cubes for your cocktails. Drink or use the juice immediately, if possible, as certain vitamins are destroyed by exposure to light or oxygen. If you have to store it for a while, add a few drops of lemon juice so that it keeps longer and place it in the refrigerator. Always dilute dark red or green vegetable juices, as they are extremely powerful depuratives. Fruit is rich in fructose (natural sugar), so if you cannot tolerate sugar, do not drink too much. Childrens digestive systems are more sensitive than those of adults, so dilute the juices you make to accustom them to this type of concentrated nutrition and choose fresh, light-tasting fruit juices.

HOW TO READ THE RECIPES

Difficulty of the recipe Use the citrus press Use the juice extractor Use the coulis maker Whenever you are given the choice between two different attachments for the same recipe, we always mention the most suitable one first. Processing takes between 1 and 5 minutes, depending on the recipe.

Very easy

More advanced
FRUIT AND VEGETABLE JUICES

Apple and strawberry

A delicious appetite suppressan
Preparation : 5 min or Makes 2 glasses
2 apples 200 g strawberries
Wash and hull the strawberries, reserving 2 for decoration. Wash the apples and cut into pieces. Put the strawberries through the juice extractor or coulis maker first, then the apples. Stir and serve immediately.
Decoration tip : cut a slit in each strawberry and place one on the rim of each glass.

Orange and tangerine

A single glass of this juice contains your daily requirement in vitamin C
Preparation : 5 min Makes 2 glasses

2 oranges 4 tangerines

Cut the oranges and tangerines in half. Press them and drink the juice straightaway.

Red fruit

A subtle combination where the sweetness of the grapes counters the tartness of the berries
200 g strawberries 200 g berries (redcurrants, raspberries, blackberries, etc.) 200 g red grapes 26
Gently wash the fruit. Hull the strawberries and strip the grapes from their stalks. Prepare a coulis : start with the berries, followed by the strawberries and finally the grapes.
Pineapple, mango and kiwi fruit
A delicious natural pick-me-up

or Makes 2 glasses

medium-sized pineapple 1 small mango 1 kiwi fruit
Preparation : 5 min Peel the fruit and remove the mango stone. Cut into large pieces. Put the mango through the coulis maker, followed by the pineapple. You can also use the juice extractor to prepare this cocktail, but the extraction will be lower. As this juice can be quite thick, you may wish to dilute it with a little mineral water.
Passion fruit, banana, orange and lemon

and Makes 2 glasses

passion fruit banana oranges lime
Preparation : 5 min Halve the passion fruit and scoop out the flesh with a teaspoon. Using the coulis maker, process the passion fruit, followed by the banana (peeled and cut into pieces). Extract the orange and lime juice in the citrus press (you can also peel the citrus fruit and process it using the coulis attachment instead). Combine all the juices in a cocktail shaker with ice cubes. This cocktail tastes even better with the juice of a few strawberries (use the coulis maker).
Strawberry, raspberry and melon
A marvellous pick-me-up and a firm favourite with children
melon 100 g strawberries 100 g raspberries
Discard the melon rind and seeds, then cut the flesh into pieces. Wash and hull the strawberries. Using the coulis maker, process the strawberries and raspberries, followed by the melon. Serve chilled. You can dilute this juice with mineral water if you find it too thick.

NB : Top up with sparkling water and decorate with the mint leaves.

Sunset

Low alcohol content
Preparation : 10 min and Makes 2 glasses
2 small oranges lemon / 450 g strawberries 100 ml muscat wine* 2 tablespoons icing sugar
Squeeze the oranges and set aside the juice. Replace the citrus press with the coulis maker attachment. Wash and hull the strawberries, then turn them into a coulis. In a cocktail shaker, combine the citrus juice, strawberry coulis, muscat and icing sugar. Serve chilled.
* Excessive alcohol consumption can damage your health. Always drink in moderation.

Pia Colada

Tropical escapism
Preparation : 10 min Makes 2 glasses
pineapple Coconut milk White rum* Single cream
Peel the pineapple, cut into pieces and process in the juice extractor. In a cocktail shaker, place 3 tablespoons of crushed ice, add 1 measure of coconut milk, 2 measures of pineapple juice, 1 measure of rum and 1 tablespoon of single cream. Shake vigorously and serve.
Purists can make their own coconut milk (see page 16). Empty the juice extractor basket before making the pineapple juice.
Strawberry and banana nectar
Delicious childhood memories.
10 strawberries 1 banana 1 lime 1 teaspoon runny honey
Peel the banana and cut into pieces. Wash and hull the strawberries. Process the banana using the coulis maker, then the strawberries. Add the lemon juice and honey. Combine. Place 2 tablespoons of crushed ice in each glass and top up with the juice. You can dilute the nectar with a little water if you find it too thick.

Fuchsia pink

Deliciously thirst-quenching

or Makes 4 glasses

watermelon 6 large strawberries 1 lime 200 ml cold Earl Grey tea mint leaves
Preparation : 10 min Make a cup of light Earl Grey tea and leave to cool. Peel the watermelon and cut into pieces (no need to remove the seeds). Peel the lemon, removing all the pith, and cut into quarters. Gently wipe the strawberries with damp kitchen paper and put through the juice extractor (or coulis maker for a more nectar-like consistency), followed by the watermelon and lime. Add the iced tea and stir. Divide between the glasses and decorate with mint leaves.

Serve with poultry or roast veal
Grilled pepper coulis with olive oil
Preparation : 10 min Cooking : 45 min Makes 300 ml
1 red pepper 2 yellow peppers 2 tablespoons olive oil 1 garlic clove salt and pepper
Preheat the oven in the grill position. Wash and wipe the peppers. Place them on a sheet of aluminium foil on the middle shelf in the oven. Turn them regularly until they are nicely grilled on all sides, i.e. approx. 45 minutes. Take the peppers out of the oven and leave them to cool slightly. Remove the stalks while the peppers are still hot (they will come away easily), cut the peppers into large sections without removing the seeds or skin (unless the skin is charred) and put through the coulis maker. Add the olive oil and crushed garlic clove, season to taste and stir.
Eat hot, to accompany a joint of meat or fresh pasta, or cold, e.g. with a salmon tartare

Homemade ketchup

100 % natural !
Preparation : 10 min Cooking : 1 hour Resting time : 1 hour Makes 1 l
3 large tomatoes 1 celery stick 2 large red apples 1 small mango 1 large onion 150 ml vinegar 250 g white sugar 1 teaspoon salt
Install the coulis maker attachment. Wash the tomatoes, celery and apples, then cut into pieces. Peel the mango, remove the stone and cut the flesh into pieces. Make a coulis from the tomatoes, celery, apples and mango. Peel and chop the onion. Pour the coulis into a saucepan, add the chopped onion and all the other ingredients. Combine and simmer for an hour, stirring regularly. Allow to cool, then pour into sterilized jars.

Persimmon chutney

Preparation : 5 min Cooking : 15 min Makes 400 ml
1 onion 2 large, very ripe persimmon 1 sprig thyme 1 bayleaf 1 tablespoon sherry vinegar 1 tablespoon honey 25 g roast pine nuts
Wash the persimmons, then remove their tops and cut the flesh into large pieces. Prepare a persimmon coulis using the coulis maker. Soften the chopped onion in butter, then add the persimmon pulp, thyme, bayleaf, vinegar and honey. Leave to simmer for 15 minutes, adding the pine nuts at the end of the cooking time.
This chutney goes well with poultry. Persimmon coulis is also delicious on its own, with desserts such as chocolate cake.

Mango coulis

Preparation : 5 min Resting time : 3 hours or Serves 4
5 red peppers 50 g balsamic vinegar 2 garlic cloves basil salt and pepper
Wash the peppers and cut into large pieces. Process them in the coulis maker or juice extractor, then add the vinegar. Season and chill for at least 3 hours in the refrigerator. Blend 2 garlic cloves with 5 basil leaves and set aside. When ready to serve, pour the soup into soup dishes, shape the garlic paste into tiny garlic quenelles, arrange these on top and decorate with basil and chives.
Mango and pineapple bisque
Preparation : 10 min Cooking : 5 min Resting time : 3 hours Serves 6
2 mangoes 1 pineapple 750 ml milk 100 ml single cream 40 g sugar 2 tablespoons dark rum Ground cinnamon
Make a rum*-based syrup in a small saucepan, bringing the sugar, rum and 2 tablespoons of water to the boil. Reduce over a high heat for a few minutes, then leave to cool. Peel the mangoes and pineapple. Discard the mango stone and cut the flesh into large pieces before processing in the coulis maker. Add the rum syrup, milk, single cream and a pinch of cinnamon to the mango and pineapple juice. Stir well, cover and chill for at least 3 hours.
A dessert with a Caribbean flavour

Summer fruit gazpacho

Preparation : 10 min Resting time : 1 hour Serves 4
800 g strawberries 200 g raspberries 200 g redcurrants 3 peaches lemon / 50 g icing sugar 1 tablespoon olive oil pepper
Wash the fruit. Hull the strawberries and strip the redcurrants from their stalks. Stone one of the peaches and cut into pieces. Using the coulis maker, process half the raspberries and redcurrants, 600 g strawberries and one peach. Add the juice of the half-lemon, the icing sugar, olive oil and a pinch of pepper. Stir well and chill for an hour. Cut the remaining strawberries in quarters. Peel the peaches and cut into thin slices. To serve, pour the gazpacho into soup plates or shallow bowls and arrange the fruit on top.
Suggestion : for pudding lovers, serve the gazpacho with a scoop of vanilla ice cream and fingers of toasted gingerbread.
Coupe royale with red fruit
Preparation : 10 min Resting time : 1 hour Serves 6-8
800 g strawberries 200 g raspberries 500 ml champagne* 4 tablespoons blackcurrant liqueur* 50 g icing sugar lemon / fresh mint
Gently wash the raspberries. Wash and hull the strawberries and reserve 200 g. Use the remaining red fruit to make a sauce with the coulis maker. Add the sugar and the juice of the half-lemon, stir well and chill for one hour. Slice the remaining strawberries and divide them between 4 dishes, then pour a tablespoon of blackcurrant liqueur over each one. When you are about to serve, uncork the bottle of champagne, add 500 ml to the sauce and stir. Divide between the dishes, add a few mint leaves and eat immediately.

Chilled melon soup

Preparation : 10 min Resting time : 2 hours Serves 6
2 Charentais melons lemon / 4 tablespoons muscat wine* lemon verbena leaves pepper
Halve the melons and remove the seeds. Scoop out the flesh with a spoon in order to leave the skins intact ready to serve as soup bowls. Process the melon pulp in the juice extractor, add the juice of the half-lemon and the muscat and stir well. Leave the lemon verbena leaves to infuse in the melon juice for two hours in a cool place. When serving, pour the chilled soup into the four melon halves and place these on a bed of crushed ice. Grind a little pepper over the soup and decorate with lemon verbena leaves.
You can replace the lemon verbena with mint.

JUST DESSERTS

White chocolate and passion fruit mousses
Preparation : 15 min Cooking : 5 min Resting time : 4 hours Serves 6
200 g white chocolate 5 passion fruit 4 eggs 125 g whipped cream 75 g sugar mint leaves
Cut 4 passion fruit in half and scoop out the pulp with a teaspoon before processing in the coulis maker. Melt the white chocolate in a bain-marie. Off the heat, add 60 g passion fruit pulp and 4 egg yolks. Stir well. Add the whipped cream. Whisk the egg whites until firm and add 75 g sugar. Gently fold the sweetened beaten egg white into the preparation. Immediately spoon the mousse into small dishes and chill for at least 4 hours. When serving, divide the remaining fruit pulp between the mousses and decorate with mint leaves.
Decoration tip :sandwich the passion fruit pulp (with the pips) between 2 layers of the white chocolate mousse.

Mini grapefruit flans

Preparation : 10 min Resting time : 1 hour Cooking : 10 min + 30 min Serves 4
2 grapefruits (for 300 ml juice) 125 g caster sugar 3 large eggs 4 teaspoons Demerara sugar 1 level tablespoon cornflour
Squeeze the grapefruits and pour 300 ml juice into a saucepan with the sugar. Simmer for 10 minutes over a low heat, stir, then leave to cool slightly. In a bowl, whisk the eggs with the cornflour. Add the lukewarm grapefruit juice, stirring constantly, then pour into 4 ramekins. Gently steam the small flans for 30 minutes in a pressure cooker or bain marie. Allow to cool. Sprinkle the flans with Demerara sugar and chill in the refrigerator for at least an hour. Serve chilled.

Quick strawberry mousses

Preparation : 15 min Serves 6
300 g strawberries 400 g low-fat fromage frais 3 egg whites 125 g caster sugar
Gently wipe the strawberries with damp kitchen paper, hull them and put them through the coulis maker In a bowl, whisk the coulis with the sugar and fromage frais. Whisk the egg whites until stiff, then gently fold into the preparation. Divide the mousse into small dishes and serve immediately.

You can replace the strawberries with raspberries or blackcurrants.
Grilled pineapple with exotic sauce
Preparation : 15 min Cooking : 5 min Serves 6
1 pineapple 1 small mango 2 kiwi fruit 6 strips candied orange peel 4 tablespoons Demerara sugar 1 teaspoon ground cinnamon 20 g butter desiccated coconut mint leaves
Preheat the oven in the grill position. Remove the pineapple skin and cut the flesh into 2-cm slices. Cut the candied orange peel into thin slices. Line a dripping pan with buttered baking paper and arrange the pineapple slices on top. Coat them in melted butter and scatter with the orange slivers. Sprinkle with Demerara sugar and cinnamon and grill for approx. 5 minutes or until the sugar starts to caramelise. Peel the kiwi fruit. Peel the mango, remove the stone and cut the flesh into pieces. Process the fruit using the coulis maker and add the juices from the cooked pineapple. Arrange the grilled pineapple slices on the plates and add the sauce. Sprinkle with desiccated coconut and decorate with mint leaves.
You can replace the candied orange peel with candied lemon peel.
Earl Grey tangerine creams
Preparation : 15 min Cooking : 10 min Resting time : 4 hours Serves 4
10 tangerines 130 g sugar 1 sachet vanilla-flavoured sugar 40 g cornflour 2 egg yolks 100 ml Earl Grey tea
Brew a cup of Earl Grey tea and leave to cool. Peel 4 tangerines, removing all the skin and pith, detach the segments from their membranes and remove the pips. Place them in a shallow dish, sprinkle with 20 g sugar and pour over 100 ml tea. Allow to infuse. Meanwhile, extract the juice of the remaining tangerines using the citrus press. In a saucepan, combine the tangerine juice, 200 ml water, the rest of the sugar, and the vanilla-flavoured sugar and bring to the boil. Dilute the cornflour in 50 ml cold water, then add it to the boiling syrup. Boil for a further minute, stirring constantly. Away from the heat, whisk in the egg yolks, then gently fold in the maceration juice, followed by the tangerine quarters. Pour into small dishes, allow to cool, then chill for 4 hours.

Chilled soups

Chilled melon soup Chilled red pepper soup Coupe royale with red fruit Gazpacho Greek-style cucumber soup Mango and pineapple bisque Summer fruit gazpacho

Just desserts

Apple and raspberry souffls Earl Grey tangerine creams Grilled pineapple with exotic sauce Mini grapefruit flans Quick strawberry mousses White chocolate and passion fruit mousses

Sorbets

Blueberry sorbet Iced pear terrine Lychee sorbet Melon sorbet with kiwi coulis Mint and lime granit Tomato sorbet

Jams and fruit jellies

Blackcurrant liqueur Citrus-flavoured apple and cinnamon jelly Mango and raspberry fruit jellies Plum fruit jellies Redcurrant jelly Strawberry jam

Rf. : - 02/2007

Acknowledgements
We would like to thank Yves Thuries, voted Best Craftsman in France, from the Grand Ecuyer restaurant in Cordes sur Ciel, for his advice and the recipes on
pages 48 (bottom), 56, 60 (top), 74 & 76.
We are also grateful to LSA International for the loan of its tableware (cover photos, pages 25, 29, 31, 33, 37, 41, 47, 49 & 65).
This symbol indicates that this product should not be treated as regular household waste. It should be taken to a collection point for the recycling of electrical and electronic equipment. For more details about collection points, please contact your local council or your household waste disposal service.
We reserve the right to alter at any time without notice the technical specifications of this appliance. None of the information contained in this document is of a contractual nature. Modifications may be made at any time. All rights reserved for all countries by : Magimix.