Philips Sorbetière - Manual (Page 9)

9
Recipes
■■■ Lemon sorbet
juice of Z|x an orange
175 cc (6
1 ⁄
4
fl. oz.) fresh lemon juice
300 cc (10 3 ⁄
4
fl. oz) syrup (see page 7)
Z|x egg white
Stir the lemon and orange juice through the syrup,
mixing thoroughly. Beat the egg white until almost
stiff and stir in the mixture. Make sure that all the
ingredients are thoroughly mixed. Preparation
time: 25 - 35 minutes.
■■■ Kiwi sorbet
250 g (9 oz.) fresh peeled kiwifruit
2 tablespoons lemon juice
150 cc (5
1 ⁄
3
fl. oz.) syrup (see page 7)
Purée the kiwifruit together with the lemon juice
and the syrup. Make sure that all the ingredients
are thoroughly mixed.
Preparation time: 25 - 35 minutes.
■■■ Banana ice-cream
200 g (7 oz.) ripe bananas
juice of Z|x lemon
75 g (2
2 ⁄
3
oz.) castor sugar
150 cc (5 1 ⁄
3
fl. oz.) milk
50 cc (1 3 ⁄
4
fl. oz.) cream
Purée the bananas together with the sugar and
lemon juice. Mix the banana purée thoroughly with
the cream and the milk.
Preparation time: 30 - 35 minutes.
■■■ Basic ice-cream
2 egg yolks
250 cc (9 fl. oz.) full cream milk
150 cc (5
1 ⁄
3
fl. oz.) cream
75 g (2 2 ⁄
3
oz.) castor sugar
5 g ( 1 ⁄
6
oz.) vanilla sugar
Beat the egg yolks, sugar and vanilla sugar until
the mixture is light and frothy. Add the milk,
stirring constantly. Whip the cream until it is
almost stiff. Combine the whipped cream with the
other ingredients, making sure that all the
ingredients are thoroughly mixed.
Preparation time: 40 - 50 minutes.
Tip: You can combine the basic ice-cream
mixture with e.g.
• 30 g (1 oz.) chopped walnuts, hazelnuts,
peanuts
• 40 g (1Z|x oz.) chopped candied fruit
• 30 g (1 oz.) coarsely chopped dark chocolate or
8 g ( 1 ⁄
4
oz.) cinnamon.
Selected ingredients should be added to the
mixture halfway through the preparation time,
except for cinnamon, which can be mixed with
the egg yolks.
■■■ Vanilla ice-cream
4 egg yolks
65 g (2
1 ⁄
3
oz.) castor sugar
5 g ( 1 ⁄
6
oz.) vanilla sugar
200 cc (7 fl. oz.) full cream milk
125 cc (4Z|x oz.) cream
Put the egg yolks, sugar and vanilla sugar into a
bowl. Beat with the mixer until the egg yolks are
almost white. Gently heat the milk. Beat the cream
through the egg yolk mixture and then add it
gradually to the hot milk. When the ingredients are
thoroughly mixed, pour the cream into a pan.
Heat the mixture at a moderate temperature for
about 2 minutes, stirring constantly. Make sure
the mixture does not boil. Allow the mixture to cool
to refrigerator temperature.
Preparation time: 40 - 45 minutes.
■■■ Chocolate ice-cream
1 egg yolk
70 g (2Z|x oz.) castor sugar
15 g (Z|x oz.) cocoa
200 cc (7 fl. oz.) full cream milk
125 cc (4Z|x fl. oz.) cream
Beat the egg yolks with the sugar, cocoa and 50
cc of the milk until the cocoa has dissolved, then
add the rest of the milk and stir thoroughly. 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 (2Z|x oz.) castor sugar
200 cc (7 fl. oz.) full cream milk
150 cc (5
1 ⁄
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.