Krups G VS2 41 Handbuch PDF herunterladen (Seite 14)

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YOGHURT AND LEMON ICE

CREAM

300 g natural yoghurt, 3 tablespoons

(50g) of double cream (42% fat), 170 g

sugar, 250 ml lemon juice.

1. Thoroughly mix the yoghurt, cream

and sugar until the sugar has been

completely dissolved.

2. Add the lemon juice while stirring.

YOGHURT AND RED-FRUIT ICE

CREAM

100g strawberries, 100 g raspberries

100 g bilberries, 250g natural yoghurt,

110 g sugar

1. Rinse the red fruit and use a blen-

der to make them into a soup.

2. Mix the sugar and yoghurt in a jug

until the sugar has been complete-

ly dissolved.

3. Stir in and mix the fruit soup.

STRAWBERRY ICE CREAM SOUF-

FLE

400 g strawberries, 3 egg yolks, 60g

sugar, 200 g buttermilk

1. Rinse the strawberries and use the

blender to make them into a soup.

2. Gently heat the egg yolks with two

tablespoons of strawberry soup in a

small saucepan until the mix beco-

mes crumbly.

3. Beat the mix of eggs and the

remainder of the soup in a cold jug

until the mix is even.

4. Then stir in the buttermilk.

5. Put in the refrigerator to cool for

at least 12 hours.

ORANGE SORBET

300 g sugar, 300ml water, 400 ml oran -

ge juice

1. Mix the water and sugar in a sauce-

pan and bring to the boil.

2. Let the syrup cool down to room

temperature.

3. Stir in the orange juice and place

the preparation in the refrigerator

for at least 12 hours for it to cool.

Variations:

You can use lemon or grapefruit juice

or mashed kiwis (for the latter, also

add a tablespoon of lemon juice).

GRAPEFRUIT AND HONEY SORBET

175 g honey, 450 ml grapefruit juice

1. Gently warm the honey in a small

saucepan and stir in 4 spoonfuls of

juice.

2. Then mix this preparation with the

remaining juice separately in a jug.

3. Put the preparation in the refrigera-

tor for it to cool for at least 12

hours.

“A LA CARTE PREPARATION“

A- Basic preparation

500 ml milk, 4 egg yolks, 1 teaspoon

coffee, 8 g corn flour, 100 g sugar

1. Bring the milk to boil in a sauce-

pan.

2. Beat the egg yolks, sugar and corn

flour in a bowl until the mix is

almost white.

3. Pour in the hot milk while stirring

continuously.

4. Put the mix into the saucepan and

heat without boiling until it thic-

kens slightly.

5. Leave to cool and put in the refri-

gerator for at least 12 hours.

B- You can add the following to

this basic preparation:

- 3 mashed bananas (about 350 g)

- 100 g toasted almonds

- 100 g chopped hazelnut

- 120 g vermicelli or chocolate

chips.

NOTICE europe 15/09/04 11:44 Page 29

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