Stimmen - 3, Durchschnittliche Bewertung: 4
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Anleitung Zusammenfassung
5. Mixture will be ready once the paddle starts to rotate in the other direction or has thickened, this will take about 35 minutes. Ruby red grapefruit gelato Makes approx. 750ml 1 quantity sugar syrup 1 tablespoon grated ruby red grapefruit zest 2/3 cup (160ml) freshly squeezed ruby red grapefruit juice 2/3 cup (160ml) thickened cream 1-2 drops red food colouring, optional 1. Follow steps 1-2 for sugar syrup, on page 18, including the grapefruit zest and juice into the mixture. 2. Strain mixture through a fine sieve. Refrigerate for several hours or overnight. 3. Whisk together the ruby red grapefruit syrup, cream and red food colouring in a jug. 4. Position the Automatic Ice-cream Maker as directed on pages 6-8. Turn unit on; add mixture through the pouring hole. 5. Mixture will be ready once the paddle starts to rotate in the other direction or has thickened, this will take about 35 minutes. Recipes (continued) Custard Based Gelato Gelato Custard base Makes approx. 950ml 2 cups (500ml) milk . cup (125ml) light cream 5 egg yolks . cup (110g) caster sugar 1. Combine milk and cream in a saucepan. Bring the mixture to simmering point over low heat. 2. Whisk egg yolks and sugar together for 3-4 minutes, until light and creamy. 3. Gradually whisk in hot milk mixture into yolk mixture until well combined. 4. Return the mixture into a clean saucepan and cook, stirring constantly with a wooden spoon, over low heat until mixture thickens and coats the back of the spoon. Do not allow mixture to boil or it will curdle. 5. Transfer mixture to a bowl and remove vanilla pod. Allow to cool before placing in the fridge to chill for several hours. 6. Position the Automatic Ice-Cream Maker as directed on pages 6-8. Turn unit on; add mixture through the pouring hole. 7. Mixture will be ready once the paddle starts to rotate in the other direction, this will take about 25 minutes. Gelato variations Chocolate Nougat Gelato makes approx 1 litre 1 quantity gelato custard base 80g Toblorone chocolate, chopped 50g chopped Toblorone chocolate, extra 1. Follow steps 1-7 for gelato custard base. Heating the 80g chocolate with the cream and milk. 2. Add finely chopped chocolate to the gelato mixture through the pouring hole when churning. Passionfruit Gelato makes approx 1 litre You will need approximately 4 passionfruit for this recipe 1 quantity gelato custard base . cup passionfruit pulp 1. Follow steps 1-7 for gelato custard base. 2. Stir passionfruit into the gelato mixture before churning. Pistachio Gelato makes approx 1 litre 1 quantity gelato custard base 1/3 cup (50g) roasted and chopped pistachios 1. Follow steps 1-7 for gelato custard base. 2. Add chopped pistachios to the gelato mixture through the pouring hole when churning. Recipes (continued) Sorbet A delicious dairy and fat free dessert which is a perfect way to finish off a meal or enjoy as a treat on a hot day! Sorbets have a sugar syrup base. Sugar Syrup makes 1 . cups 1 cup (250ml) water 1 cup (220g) caster sugar 1. Place the water and sugar in a small saucepan. 2. Stir over a low heat until the sugar dissolves. Bring to the boil and cook for 2 minutes. Remove from heat and allow to cool at room temperature before refrigerating for a few hours or until cold. Mixed Berry Sorbet Makes approx. 750ml 500g frozen mixed berries, thawed 1. tablespoons lime juice 1 quantity sugar syrup 1. Place thawed berries and their juices in a food processor and puree until smooth. Push berries through a sieve to remove the seeds. Chill. 2. Combine the sugar syrup, berries and lime juice and stir to combine. 3. Position the Automatic Ice-cream Maker as directed on pages 6-8. Turn unit on; add mixture through the pouring hole. 4. Mixture will be ready once the paddle starts to rotate in the other direction or has thickened, this will take about 35 minutes. Watermelon Sorbet Makes approx 950ml You will need 1.2kg watermelon for this recipe 1 quantity sugar syrup 2 cups (500ml) freshly juiced watermelon . cup lemon juice 1. Combine the sugar syrup, watermelon and lemon juice and stir to combine. 2. Position the Automatic Ice-cream Maker as directed on pages 6-8. Turn unit on; add mixture through the pouring hole. 3. Mixture will be ready once the paddle starts to rotate in the other direction or has thickened, this will take about 35 minutes. Fresh Pineapple and Mint Sorbet Makes approx 1 litre You will need approximately 1 pineapple for this recipe 1 quantity sugar syrup 2 cups (500ml) freshly juiced pineapple juice 1 tablespoon finely shredded mint 1. Combine the sugar syrup, pineapple juice and shredded mint and stir to combine. 2. Position the Automatic Ice-cream Maker as directed on pages 6-8. Turn unit on; add mixture through the pouring hole. 3. Mixture will be ready once the paddle starts to rotate in the other direction or has thickened, this will take about 35 minutes. Recipes (continued) Frozen Yogurt Vanilla Frozen Yogurt Makes approx 1 litre 550g vanilla yogurt 260ml milk 13...