Unold 48806 Instrucciones De Uso página 25

shErbEt
Sherbet can be made from nearly all sorts of fruits or fruit juice, e g. from ras-
pberries, apricots, peaches. melons, kiwis etc. A sherbet must be stirred con-
stantly during freezing to avoid the forma-tion of big ice crystals. Sherbets don't
necessarily have to be sweet. Just try a tomato or a campari orange sherbet as
starter of a dinner. A special delight is a bowl of sherbet served in a glass of
champagne.
Basic recipe
600-700 ml mashed fruits / fruit
juice, 75-100 g sugar (depending on
the type of fruit), 1-2 tblsp eggwhite.
Mix all ingredients and prepare ice
cream in the ice cream maker. The
sherbet can be seasoned with 1 tblsp
liqueur, brandy, etc.
If canned fruits are used, it is not ne-
cessary to add sugar.
strawberry sherbet
375 g strawberries, 1 tsp lemon juice,
1 tblsp eggwhite, 3-4 tblsp sugar,
100 ml apple juice
Mix all ingredients and prepare a sher-
bet in the ice cream maker.
campari orange sherbet
650 ml orange juice, 125 ml Campari,
1-2 tblsp eggwhite, sugar to taste
Mix all ingredients and prepare a sher-
bet in the ice cream maker.
cassis sherbet
650 ml mashed black currants, juice
of one lemon, 70 g sugar, 2 cl Crème
de Cassis, 1 eggwhite
Pass the mashed black currants
through a sieve, mix them with all in-
Parfait
The basis of a parfait consists of egg yolk and sugar, beaten in a bain-marie and
then mixed and frozen with other ingredients and cream to get a very creamy ice
cream.
apple calvados Parfait
375 g apple, 1 lemon, 2-3 tblsp
Calvados or apple brandy, 1 egg, 1 egg
yolk, 75 g sugar, 250 ml cream
gredients and prepare a sherbet in the
ice cream maker.
elder flower sherbet
600 ml water, 200 g icing sugar, 8-10
elder-flowers, 1 lemon, 1 eggwhite
Boil sugar with water and take it from
the sto-ve. Add the rinsed elder flowers
to season the sugar water for at least
30 minutes. Pass through a sieve and
let the syrup cool down. Mix the cooled
syrup with the eggwhite and prepare a
sherbet in the ice cream maker. Serve
with fruits of the season (red currants,
strawberries) and fried elder flowers.
champagne basil sherbet
1 bunch of basil leafs, 125 g sugar,
250 ml dry white wine, 125 ml cham-
pagne, juice of 1 lemon, 1 eggwhite,
Mash the washed basil leafs with
100 ml white wine and leave for at
least 30 minutes. Boil sugar with the
remaining wine. Pass the mashed ba-
sil through a fine sieve and add it to
the cooled syrup. Mix all ingredients
and prepare a sherbet in the ice cream
maker.
TIPP: If prepared without basil it's
also a delicious dessert.
Peel and cube the apple, mix it with
the lemon juice. Take 1 teaspoon
aside and cook and mash the remai-
ning apple in a small amount of water.
Beat eggs and sugar in a bain-marie.
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