Philips Sorbetière - Manual (Page 16)

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7.0.33 Pear and apricot ice cream
150g (5.3oz) apricots (stoned and peeled)
150g (5.3oz) peeled pears
90g (3.2oz) caster sugar
200ml (6.6fl.oz) whole milk
100ml (3.3fl.oz) whipping cream
2 tbsps lemon juice
Puree the fruit together with the lemon juice,
sugar and milk. Add the cream. Make sure that
all ingredients are thoroughly mixed.
Switch on the ice cream maker and pour the
mixture into the cooling bowl.
Preparation time: 30-40 minutes.
7.0.34 Children’s Carnival
(6 persons)
Pear and apricot ice cream
6 dessert plates
6 marshmallow tea cakes or marshmallows
18 coloured chocolates
6 biscuits covered with a layer of chocolate
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6 marshmallows or wine gums
Put the ice cream on the plates. Arrange the
other ingredients on the plates according to
your own imagination.
7.0.35 Pineapple ice cream pudding
350g (12.5oz) fresh pineapple
200g (7oz) icing sugar or caster sugar
400ml (13.5 fl.oz) whipping cream
1 tbsp lemon juice
Peel the pineapple and remove the hard core
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.
Switch on the ice cream maker and pour the
mixture into the cooling bowl.
Preparation time: 45-55 minutes.
7.0.36 Ice cream cake Caprice
(serves 6-8 persons)
Pineapple ice cream pudding
1 springform cake tin, 20-22cm (7.5-8.5
inches) in diameter
greaseproof paper
1 round sponge cake
6 pineapple slices
1 tin of tangerine segments
kiwi fruits
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125ml (4.2 fl.oz) whipped cream
liqueur, if desired
Line the base of the springform tin with a
round piece of greaseproof paper and the
sides with one long strip of greaseproof paper.
Put the tin in the freezer for about 30 minutes.
This prevents the ice cream from melting
when you 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).
Place the serving plate in the refrigerator
for a while. Remove the side of the cake tin,
place the cake upside-down on the plate and
remove the tin base.
The photo gives a decoration suggestion.
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