Recipe Ideas For Grown-Ups - Unold DUO Instrucciones De Uso

RECIPE IDEAS FOR GROWN-UPS

Pineapple-chocolate shake
1 can pineapple slices (approx. 125 g
net weight), 65 ml coconut milk, 2 egg
whites, 25 g powdered sugar, 1 Tsp.
white rum, 1/2 banana, 1/2 Tsp. le-
mon juice, glacé cherries, wooden ske-
wers, 125 ml pineapple juice, an addi-
tional 60 ml coconut milk.
Puree 3/4 of the pineapple slices with
the pineapple syrup from the can and
the coconut milk (65 ml). Cut the re-
maining slices into small pieces, add,
and let everything cool for one half
hour.
Beat the egg whites and powdered su-
gar and fold it into the fruit puree. In
the ice cream machine let the entire
mixture freeze approx. 40 minutes. Af-
ter 25 minutes add the rum.
Cut half of the banana into slices and
drizzle with lemon juice. Put the slices
and cherries on wooden skewers.
Put 4 large scoops of ice cream in a
mixing bowl. Keep the rest in the free-
zer.
Add the pineapple juice, the coconut
milk, and the rest of the banana to the
scoops of ice cream and puree it all.
Distribute the mixed beverage in the
four glasses and decorate with the ske-
wers.
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Campari-orange sorbet
35 ml Campari, 200 ml orange juice,
75 g powdered sugar, 1 egg white
Pour the Campari with 380 ml orange
juice and 70 g powdered sugar into a
high mixing bowl and stir until the su-
gar is dissolved. Put the entire mixture
in the refrigerator for two hours.
After the cooling time has elapsed,
beat the egg white with the rest of the
powdered sugar and remaining oran-
ge juice until it is foamy. Stir the egg
white mixture together with the oran-
ge-Campari mixture.
Pour the ice cream mixture into the
running ice cream machine and let it
freeze in 30 to 40 minutes.
Tip: Due to its alcohol content, the
Campari-orange sorbet is quite soft,
so that you can portion it directly from
the freezing device.
This sorbet tastes very good when you
put it into tall glasses with an icing
bag, and top it off with fresh squeezed
orange juice.