Évaluations - 5, GPA: 4.2
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Facilité d'utilisation
Beat the cream until almost stiff. Add the cocoa mixture to the whipped cream. Make sure that all the ingredients are thoroughly mixed. Preparation time: 40 - 45 minutes. Tip: You can add to the chocolate ice-cream mixture e.g. 30 g (1 oz.) coarsely chopped roasted hazelnuts or almonds. Add the selected ingredient to the bowl halfway through the preparation. Mocha ice-cream 1 egg yolk 6 g (1.5 oz.) instant coffee 70 g (2.. oz.) castor sugar 200 cc (7 fl. oz.) full cream milk 150 cc (51.3 fl. oz.) cream 5 g (1.6 oz.) vanilla sugar Dissolve the coffee in 1 tablespoon of warm water and allow it to cool. Beat the egg yolks with the sugar, the dissolved coffee and the milk. Whip the cream until it is almost stiff. Combine the coffee mixture with the whipped cream. Make sure that all the ingredients are thoroughly mixed. Preparation time: 40 - 50 minutes. Tip: You can add to the mocha ice-cream e.g. 40 g chopped white chocolate, butterscotch chocolate or dark chocolate. Add the selected ingredient to the bowl halfway through the preparation. 9 Fruit yoghurt ice-cream 175 g (6 1.4 oz.) fruit, e.g.: bilberries, raspberries or strawberries 80 g (3 oz.) castor sugar 50 cc (1 3.4 fl. oz.) cream 250 cc (9 fl. oz.) yoghurt 2 tablespoons lemon juice Wash the fruit. Puree the fruit with the sugar and lemon juice. Add the fruit mixture to the yoghurt and cream. Make sure that all ingredients are thoroughly mixed. Preparation time: 30 - 40 minutes. ¦ Airy strawberry ice-cream/strawberry mousse 300 g (10 3.4 oz) strawberries 180 cc (6.. fl. oz) syrup (See page 7) juice of .. lemon 2 egg whites (of small eggs) 30 cc (1 fl. oz.) cream Wash the strawberries. Puree them together with the lemon juice and the syrup. Beat the egg whites until almost stiff. Stir the strawberry mixture into the beaten egg whites and then pour in the cream. Make sure that all ingredients are thoroughly mixed. Preparation time: 40 - 50 minutes. Strawberry ice-cream 200 g (7 oz.) fresh strawberries 70 g (2.. oz.) castor sugar 1 tablespoon lemon juice 1 egg yolk 175 cc (6 1.4 fl. oz.) full cream milk 50 cc (1 3.4 fl. oz.) cream Wash the strawberries. Puree them together with the lemon juice and the milk. Beat the egg yolks with sugar. Whip the cream until almost stiff. Combine the strawberry mixture, the whipped cream and the egg yolks. Make sure that all ingredients are thoroughly mixed. Preparation time: approx. 30 - 40 minutes. Tip: Instead of strawberries you may use pureed blueberries, bilberries, raspberries or blackberries. Pineapple ice-cream pudding 175 g (6 1.4 oz.) fresh pineapple 100 g (3.. oz.) icing sugar or castor sugar 250 cc (9 fl. oz.) cream .. tablespoon lemon juice Peel the pineapple and remove the hard centre and the eyes. Puree the pineapple together with the sugar and the lemon juice. Partially whip the cream. Stir the pineapple mixture into the whipped cream. Make sure that all ingredients are thoroughly mixed. Preparation time: approx. 45 - 55 minutes. Tip: Ice-cream cake “Caprice” (serves approx. 6 persons) pineapple ice-cream pudding 1 loose-based cake tin, 20-22 cm in diameter greaseproof paper 1 sponge cake 4 pineapple slices 1.. tin of mandarins mint leaves if desired First, line the tin with greaseproof paper. Line the bottom of the tin with a round piece of paper and the sides with one long strip of paper. Put the lined tin in the freezer for about half an hour before filling it, so that the ice will not melt when it comes into contact with the tin. To fill the tin: Slice the sponge cake into 2 layers and place one layer on the bottom of the tin. Sprinkle the bottom layer with liqueur if desired. Cover the cake with a layer of ice-cream and then place the second layer of cake on top. Cover the tin with paper. Put the cake in the freezer for about 1 hour (depending on how hard the ice cream is). Before serving, place the serving plate in the refrigerator for a while. You can decorate the cake as desired, with fruits and/or whipped cream. Sugar-free ice-cream Makes 4 portions (± 400 ml) 150 cc (5 1.3 fl. oz.) full cream milk 30 cc (1 fl. oz.) cream 30 g (1 oz.) Sionon artificial sweetener (powdery) 1 egg 10 drops vanilla essence Beat the egg with the milk, the artificial sweetener and the vanilla essence until frothy. Whip the cream until almost stiff. Mix the whipped cream with the rest of the ingredients. Make sure that all the ingredients are thoroughly mixed. Preparation time: approx. 30 - 40 minutes. In this sugar-free recipe the amount of carbohydrates (= sugar and starch) per portion is so little that one portion hardly affects the blood sugar level. One portion can therefore be eaten without having to cut out anything from the diabetic diet. If Sionon is not available you may replace it by a comparable powdered sweetening agent. For a proper consistency of the ice-cream you need a powder sweetener which has a volume comparable to that of ordinary sugar. For this reason compact sweeteners (e.g. Aspartame) cannot...
Ce manuel est également adapté pour les modèles :Autres appareils de cuisine - HR2300/10 (184.82 kb)