Catler BM 700, Руководство пользователя

Страница: 57 / 60

57
RECIPES
LEMON SORBET
Ingredients for about 300 ml
Ingredients
75 g caster sugar
150 ml water
75 ml freshly squeezed lemon juice
egg white of 1 small egg
Preparation
1. Let the ice cream container chill in the freezer for about 16 hours.
2. Pour water and lemon juice into a medium saucepan and add sugar. Heat until the sugar
dissolves. Heat for another 2 minutes.
3. Let the mixture cool and then place it in the refrigerator.
4. In a bowl, whisk the chilled egg white until stiff . Then whisk with sugar water.
5. Place the adapter on the drive shaft in the interior of the bread maker and insert the
cooled container and the mixing paddle.
6. Select programme No. 15 and set the preparation time to 25 minutes. Run the
programme.
7. As soon as the paddle starts to turn, carefully pour the mixture into the container.
8. Close the lid of the bread maker and let the programme fi nish.
9. Serve the fi nished sorbet immediately or transfer it to an airtight container and place in
the freezer for half an hour before serving.
10. You can store the sorbet in the freezer for up to 1 week.
Warning: Always use protective kitchen mitts or a cloth when handling the cooled container
to prevent frostbite. Never touch the cooled container if your hands are wet.