Taurus ROWZER, Manual

Page: 10 / 11

WORKING WITH HERBS AND SPICES
During the process, the oils from the leaves and
flowers of the spices are almost totally relea-
sed, resulting in an exceptionally intense taste
and aroma. This suggests that you should be
cautious when preparing bases for sauces with
herbs and spices with Rowzer, as the flavour you
obtain is much more intense than that produced
using traditional methods. To stabilise the co-
lour, soak the herbs for 10-20 seconds in salted
water to reduce the action of the chlorophyll.
Herbs freeze much better if mixed with olive oil.
In this case, sorbets and ice-creams can be
prepared using three basic procedures, where
you only need to change the infusion of the spice
or herb in question.
Ice-cream
White base
infusion
Enriched ice-cream
English cream
infusion
Sorbet Mint Mint (2)
infusion 500 cl mint water 500 cl mint water
water 75 g glucose 100 g glucose
syrup 100 cl syrup 100 g syrup
glucose 12 g stabiliser
stabiliser