BASIC textur - herbacuisine
BASIC textur - herbacuisine
BASIC textur - herbacuisine
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Basis for<br />
desserts<br />
<strong>BASIC</strong> <strong>textur</strong> allows you to reduce the fat content considerably without impairing<br />
the creaminess and stability. therefore, desserts made with <strong>BASIC</strong> <strong>textur</strong><br />
stand for light, easy-to-digest indulgence. <strong>BASIC</strong> <strong>textur</strong> supports the natural,<br />
fresh taste of fruits or fine aromas (such as cocoa, etc.) – only using the natural,<br />
consistency-giving properties of citrus fruits.<br />
Mango sorbet<br />
(serves approx. 12)<br />
Raspberry Ice Cream<br />
(serves approx. 15)<br />
245 g mango purée (Boiron ® )<br />
120 g Herbasweet<br />
100 g <strong>BASIC</strong> <strong>textur</strong><br />
35 g cream<br />
1. Combine all ingredients and mix<br />
well with the stick blender.<br />
2. Strain through a fine sieve, fill into<br />
a 0.5l iSi gourmet Whip PluS,<br />
screw on one cream capsule,<br />
shake well and keep cool.<br />
350 g raspberry pulp<br />
150 g cream<br />
130 g Herbasweet<br />
120 g <strong>BASIC</strong> <strong>textur</strong><br />
100 g milk<br />
5 g lemon juice<br />
1. Quickly mix all ingredients.<br />
2. Pour into an ice cream maker,<br />
freeze to the desired consistency<br />
and decorate.<br />
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