Unold 48865, Инструкция по эксплуатации

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maker. At the end of freezing, add the
apple cubes and the apple brandy.
Serve with black current or blackberry
sauce.
Praliné Parfait
40 g sugar, 60 ml water, 2 egg yolk,
1 tsp vanilla sugar, 1 pinch of grated
orange peels, 60 g plain chocolate,
50 g nougat, 1 tblsp cocoa liqueur or
rum, 200 ml cream
Boil sugar with water, beat the egg
with the cooled sugar water, the
vanilla sugar and the orange peels.
Melt chocolate and nougat and add to
the eggs, add liqueur or rum. Add the
beaten cream. Mix all ingredients and
prepare ice cream in the ice cream
maker.
STEVIA RECIPES
You can replace sugar with stevia. In this case always replace approx. 1/10 of
the specified sugar weight with stevia (for example, instead of 100 g of sugar,
use 10 g of stevia). We have provided several recipe suggestions for you here.
However please note that chocolate ice cream cannot be produced, because fat
and sugar come from the bar of chocolate. Likewise, vanilla ice cream cannot
be produced because in this case the sugar functions as an indispensable fla-
vour carrier.
Only use very fresh eggs. Consume the ice cream within one week. Consume thawed
ice cream immediately, do not refreeze it.
Kiwi ice cream
5 ripe kiwis, 10 g stevia, 2 TBSP ap-
ple sauce, 250 ml apple juice, 2 egg
whites 1 TBSP lemon juice
Peel the kiwis, cut them into pieces
and put them in a high bowl. Add ste-
via, apple sauce and apple juice. Pu-
ree with the hand mixer. Beat egg
whites and lemon juice until creamy,
and blend with the kiwi mixture. Pour
into the ice cream maker and freeze
for approx. 40 minutes.
Sour cherry sorbet
250 g sour cherries (from the jar,
drained), 1 TBSP lemon juice, 5 g ste-
via, 250 ml apple juice, 1 envelopes
of gelatine that dissolves in cold liq-
uids
Pour all the ingredients into a high
bowl and puree with the hand mixer.
Pour into the ice cream maker and
freeze for approx. 40 minutes.
Iced tomato cream
(As an appetiser or intermediate course on hot
days)
125 ml tomato juice, 125 ml tomato
puree (finished product), 200 g sour
cream, 100 g sweet cream, 1/2TBSP
salt, 2 pinches stevia, 2 TBSP lemon
juice, 1/2 TBSP finely chopped pars-
ley, 1/2 TBSP chopped chives, 1 en-
velopes of gelatine that dissolves in
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