Floating Meringue Mouse

In the MicroCook Pitcher 1L, mix the milk, corn starch, vanilla powder using the KPT Beater. Microwave uncovered for 3 min. at 600 watts. Stir and microwave for 2 min. at 600 watts.

Using the Speedy Chef, whisk the egg yolks constantly with 100 g sugar until foamy and hasdoubled in volume. Pour this mixture in the hot milk while constantly stirring with the KPT Beater. The cream should thicken to reach the texture of a custard; if needed, microwave again for 30 sec. at 600 watts. Allow to cool.

In the clean Speedy Chef, beat the egg whites until stiff. Add 35 g sugar and continue whisking for a few sec.

Divide the egg whites into the cavities of the SBF Cocoon; pack gently and flatten using the Silicone Spatula. Microwave for 40 sec. at 600 watts.

Unmold on kitchen paper and allow to cool.

Decorate with the marzipan (nose, ears and tail) and the chocolate balls (eyes).

Serve each mouse on some custard sauce in a bowl or a soup plate.

Tip: Food coloring can be used to color the custard and the marzipan. For the marzipan, add 1-2 drops of food coloring and knead (wear disposable gloves to
avoid looking like a first grader after finger painting).