Opskrifter - Philips

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• • • 10 125ml (4.2fl.oz) whipped cream fizzy lemonade Put the fruit puree in the glasses and put the ice cream on top. Pour the lemonade over the ice cream. garnish with lemon or orange slices. Put the whipped cream on top and insert the straw. 7.0.9 Mango ice cream • • • • • • • • • 300g (10.7oz) ripe mangos, peeled and stoned 90g (3.6oz) caster sugar 2 tbsps honey 2 tbsps lemon juice 50ml (1.6fl.oz) whipping cream 200ml (6.6fl.oz) whole milk 1 egg yolk Puree the mango together with the lemon juice, sugar, honey, milk and egg yolk. Stir in 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: 35-45 minutes. E Tip: Instead of mangos, you can also use 300g (10.7oz) peeled and stoned apricots or peaches. 7.0.10 Tropical Night coupe (serves 4-5 persons) • Mango ice cream • 4-5 coupes • 4 tbsps orange liqueur or passion fruit liqueur • 2 large sliced bananas • 4-5 orange slices, cut in half • 2-4 tbsps shredded coconut • 4-5 green cocktail cherries • 125ml (4.2 fl.oz) partially whipped, unsweetened crème fraîche • 4-5 wafers • Put all ingredients in the coupes according to your own imagination. 7.0.11 Vanilla ice cream (serves 4-5 persons) • 2 egg yolks • 1 egg • 125g (4.5oz) caster sugar • 5g (0.2oz) vanilla sugar • 400ml (13.3fl.oz) whole milk • 150ml (5fl.oz) whipping cream • 5g (0.2oz) corn flour • Put egg yolks, caster sugar, vanilla sugar and corn flour into a bowl. Beat with the mixer until the egg yolks are almost white. • gently heat the milk. Add the heated milk gradually to the egg mixture, while beating with the mixer.When the ingredients are thoroughly mixed, pour the mixture into a pan. • Heat the mixture over moderate heat for 1-2 minutes, while stirring constantly. Make sure the mixture does not boil. If the mixture curdles, mix the ingredients for half a minute with the mixer or in a blender or food processor. • let the mixture cool to refrigerator temperature.Then gently fold the cream through the mixture. Switch on the ice cream maker and pour the mixture into the cooling bowl. Preparation time: 35-45 minutes.
7.0.12 Monta Rosa (serves 4-6 persons) • Vanilla ice cream • hot cherry sauce (see chapter ‘Sauces’) • 4-6 coupes • Pour the hot cherry sauce over the ice cream just before serving. 7.0.13 Chocolate ice cream • • • • • • • • 2 egg yolks 100g (4oz) icing sugar 250ml (8.3fl.oz) whole milk 200ml (6.6fl.oz) whipping cream 15g (0.6oz) cocoa 1 tsp instant coffee Beat the egg yolks with sugar, cocoa, instant coffee and 50ml (1.6fl.oz) milk until the cocoa has dissolved. Add the rest of the milk and stir thoroughly. Beat the whipping cream until almost stiff. Add the cocoa mixture to 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: 35-45 minutes. E Tip: You can add 40g (1.6oz) coarsely chopped roasted hazelnuts or almonds to the chocolate ice cream.Add the chopped nuts halfway through the preparation time. 7.0.14 Coupe Jacquot (serves 4-5 persons) • Chocolate ice cream • 4-5 dessert plates • 4-5 large profiteroles • 4-5 tbsps chocolate sauce (see chapter ‘Sauces’), mixed with 2-3 tbsps coffee liqueur • 150ml (5.5fl.oz) whipped cream • 4-5 walnut halves • Some fresh mint leaves • Put all ingredients on the plates according to your own imagination. 7.0.15 Coffee ice cream • • • • • • • • • 3 egg yolks 100g (4oz) icing sugar 250ml (8.3fl.oz) whole milk 200ml (6.6fl.oz) whipping cream 6g (0.24oz) instant coffee 5g (0.2oz) vanilla sugar Dissolve the coffee in 1 tablespoon hot water and let it cool. Beat the egg yolk with the sugar and the vanilla 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 ingredients are thoroughly mixed. Switch on the ice cream maker and pour the mixture into the cooling bowl. Preparation time: 35-45 minutes. E Tip: You can add 40g (1.6oz) chopped white, butterscotch or plain chocolate to the coffee ice cream.Add the chopped chocolate halfway through the preparation time. 11 ENglISH
Page 1: EN Recipe book for Ice Cream Maker
Page 4 and 5: 1 Introduction Ice cream, sorbets,
Page 6 and 7: 3 Storing ice cream 3.0.1 In the ic
Page 8 and 9: 6 Children’s party Use bright, ch
Page 12 and 13: 7.0.16 Don Paulo (serves 4-5 person
Page 14 and 15: • • • • • • • 14 2-4
Page 16 and 17: 7.0.33 Pear and apricot ice cream
Page 19 and 20: Indholdsfortegnelse 1 Introduktion
Page 21 and 22: også erstatte en del af sukkeret m
Page 23 and 24: De saucer, som beskrives nedenfor,
Page 25 and 26: • Kom isen i glassene, og hæld C
Page 27 and 28: • Pisk fløden, indtil den er næ
Page 29 and 30: landingen. Sørg for, at alle ingre
Page 31 and 32: • • • • • • 4-5 spsk. M
Page 33: 7.0.39 Sukkerfri is (ca. 7 portione
Page 36 and 37: 1 Johdanto Jäätelö, sorbetti, pe
Page 38 and 39: muuttuu ja eikä se maistu enää t
Page 40 and 41: 7 Ruokaohjeita 7.0.1 Perusjäätel
Page 42 and 43: • Soseuta mango, sitruunamehu, so
Page 44 and 45: minuuttia koko ajan sekoittaen. Äl
Page 46 and 47: 7.0.27 Mansikkajäätelömousse •
Page 48 and 49: leivinpaperisuikaleella. Aseta vuok
Page 51 and 52: Innholdsfortegnelse 1 Innledning 52
Page 53 and 54: kan erstatte noe av sukkeret med dr
Page 55 and 56: 5.0.1 Varme sauser Hvis du ønsker
Page 57 and 58: • Ha iskremen i skålene og hell
Page 59 and 60: E Tips: Du kan tilsette 40 g grovha
Page 61 and 62:
7.0.22 Yellow Light (4-6 porsjoner)
Page 63 and 64:
• • • • 60 g hakket kandise
Page 65:
7.0.39 Sukkerfri iskrem (ca. 7 pors
Page 68 and 69:
1 Introduktion glass, sorbet, glass
Page 70 and 71:
fräscha smaken går förlorad. gla
Page 72 and 73:
7 Recept 7.0.1 Grundrecept för gla
Page 74 and 75:
E Tips: I stället för mango kan d
Page 76 and 77:
i en kastrull.Värm den på medelv
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• • • • 78 1,25 dl vispgrä
Page 80 and 81:
7.0.36 Glasstårta Caprice (6-8 per
Page 84:
© 2006 Koninklijke Philips Electro
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Opskrifter - Philips

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