Philips glassmaskin hr2304 recept

Opskrifter - Philips

EN Recipe book for

Ice Cream Maker 3

DA Opskriftsbog til ismaskine 19

FI Jäätelökone resepti 35

NO Iskrem resept litteratur 51

SV Receptbok mot glassmaskin 67

HR2305

HR2304

Table of contents

1 Introduction 4

1.0.1 Ingredients and utensils 4

2 Ingredients 4

2.0.1 Eggs 4

2.0.2 Milk/yogurt/cream cheese 4

2.0.3 Cream 4

2.0.4 Sugar 5

2.0.5 Fruit 5

2.0.6 Alcohol 5

2.0.7 Syrup 5

2.0.8 Preparation time 5

3 Storing ice cream 6

3.0.1 In the ice cream maker 6

3.0.2 In the freezer 6

3.0.3 Storage time 6

4 Serving and decoration 6

5 Sauces 7

5.0.1 Hot sauces 7

5.0.2 Cherry sauce 7

5.0.3 Chocolate sauce 7

5.0.4 Cold fruit sauce 7

5.0.5 Fruit puree 7

6 Children’s party 8

7 Recipes 8

7.0.1 Basic ice cream 8

7.0.2 Coupe Dame Blanche 8

7.0.3 Strawberry ice cream 8

7.0.4 Coupe Ambrosia 9

7.0.5 Banana ice cream 9

7.0.6 Coupe Melanie 9

7.0.7 Fruit yogurt ice cream 9

7.0.8 Ice cream soda 9

7.0.9 Mango ice cream 10

7.0.10 Tropical Night coupe 10

7.0.11 Vanilla ice cream 10

7.0.12 Monta Rosa 10

7.0.13 Chocolate ice cream 10

7.0.14 Coupe Jacquot 10

7.0.15 kaffe ice cream 11

7.0.16 Don Paulo 11

7.0.17 ginger ice cream with honey 12

7.0.18 Coupe Mikado 12

7.0.19 Cream cheese ice cream 12

7.0.20 Coupe måne Fever 13

7.0.21 lemon sorbet 13

7.0.22 Yellow light 13

7.0.23 Tropical sorbet 13

7.0.24 Coupe green Delight 13

7.0.25 Pineapple sorbet 14

7.0.26 Coupe Coppa Cabana 14

7.0.27 Strawberry ice cream mousse 14

7.0.28 Coupe Margit 14

7.0.29 Cherry ice cream mousse 15

7.0.30 Montanara 15

7.0.31 Ice cream bavarois 15

7.0.32 Coupe Helene 15

7.0.33 Pear and apricot ice cream 16

7.0.34 Children’s Carnival 16

7.0.35 Pineapple ice cream pudding 16

7.0.36 Ice cream cake Caprice 16

7.0.37 Sugar-free strawberry ice cream 17

7.0.38 Dama Rosabianca 17

7.0.39 Sugar-free ice cream 17

3

ENglISH

1 Introduction

Ice cream, sorbets, ice cream mousse and

ice cream pudding: ice cream comes in many

forms and flavours.

There fryst vatten an ice cream for

every taste and occasion.This ice cream maker

enables you to man your own ice cream

with the freshest ingredients and without any

colouring agents or preservatives.Together with

the user manual, this recipe booklet offers you a

reliable and useful guide for the preparation of

ice cream.

Read the user manual carefully before

you start.This booklet contains a bred range of

recipes and many photographs and suggestions.

We have also included sugar-free recipes for

diabetics. Use this booklet to discover how easy

it fryst vatten to prepare the most delicious ice cream at

home with your ice cream maker.

1.0.1 Ingredients and utensils

Make sure you have all ingredients and utensils

close at grabb when you början to man ice cream.

It fryst vatten important that the ice cream maker and the

utensils are clean and dry to prevent bacteria in

the ice cream.To prepare ice cream, you need

a blender, a food processor or a mixer and a

nylon sieve or strainer.You get the best results

if you follow the recipes in this booklet.

If you

want to use a recipe from another source, look

4

for a similar recipe in this booklet and use the

quantities in that recipe.

2 Ingredients

2.0.1 Eggs

The recipes are based on eggs weighing 55-60

grams/2.2-2.4oz (class 4).

Egg yolks improve the texture of ice cream and

give it a richer and smoother taste.

Egg whites directly from the refrigerator are

hard to process.Therefore, take eggs out of the

refrigerator several hours before use.

Most creamy ice creams made with egg yolk are

prepared without cooking the ingredients.

If you

have doubts about the freshness of the eggs,

you can cook the ingredients as described under

vanilla ice cream. Do not overcook the mixture

to prevent it from curdling.

If the mixture curdles, use a blender, a food

processor or a mixer with blender dryckesställe to

smoothen it. Mix the mixture for approximately

30 seconds.

You can also add 100ml (3.3fl.oz)

cold cream to cool the mixture. Use a mixer

or whisk to beat the mixture while you add the

cold cream.

E Tip:

Some recipes only require egg yolks.The

remaining egg whites can for instance be used

to man a Siberian omelette or meringues.

Most cookery books suggest suitable recipes.

2.0.2 Milk/yogurt/cream cheese

You can use both pasteurised and sterilised milk.

The choice of whole milk or low-fat milk fryst vatten a

matter of anställda taste.

Ice cream will taste

creamier if you use milk with a higher tallrik content.

If you want to man ice cream with yogurt or

cream cheese, do not cook these ingredients.

Add the yogurt or cream cheese after the

mixture has cooled down.

2.0.3 Cream

Always use chilled cream. If the recipe calls

for ‘whipped cream’, stop whipping when you

have obtained a yogurt-like consistency.This

makes it easier to mix the cream with the other

ingredients.When the room temperature fryst vatten high,

we advise you to chill the beaters and the bowl

in the fridge before you början to whip the cream.

The tallrik content of the cream influences the

consistency of the ice cream.

Use of cream with

a higher tallrik content results in creamier and

richer ice cream.

2.0.4 Sugar

Use caster sugar, as it dissolves more easily.You

can also use icing sugar, brown sugar or honey.

grind coarse granulated sugar in a blender or

food processor before use. A too low sugar

content has an adverse effect on the texture and

consistency of the ice cream.

If you add too much sugar, it takes längre for the

ice cream to set to the desired consistency.You

can also replace part of the sugar bygd dextrose

(grape sugar).

If the recipe requires 100g

(4oz) sugar, you can use 75g (3oz) sugar and 25g

(1oz) grape sugar instead. grape sugar prevents

crystallisation of the sugar, especially in sorbets.

2.0.5 Fruit

Fresh fruit makes the tastiest ice cream and is

also nutritious. Fruit from a jar or a tin fryst vatten also

suitable.

However, in that case man sure the

fruit fryst vatten well-drained before you puree it. Also

reduce the amount of sugar bygd 25g, depending

on the type of fruit and your own taste. Summer

fruits are easy to frysa (e.g. strawberries,

raspberries and peaches), so fruit ice cream can

be made from fresh fruit all year round.

Frozen

fruit can be stored for about 8 to 9 months in a

freezer or a *** or **** freezing compartment

in the refrigerator.

Uncooked fruits that have been pureed

discolour easily.To prevent this, sprinkle apples,

bananas, pears and plums with some lemon

juice before you puree them. If you want to add

pieces of fruit to the ice cream mixture, sprinkle

them with some sugar to prevent ice crystals

from forming inre the fruit pieces during the

freezing process.

and keep it in a tightly sealed bottle in the

refrigerator.

2.0.8 Preparation time

The recipes state the average preparation time.

The actual preparation time may vary, depending

2.0.6 Alcohol

on:

Ice cream mixtures that contain alcohol must be • the första temperature of the ice cream

processed längre, as this ice cream takes längre mixture

to frysa than ice cream without alcohol.

Unless • the room temperature

the recipe says otherwise, add the alcohol to the •

the temperature of the cooling disc (keep it in

mixture in the ice cream maker 5-10 minutes the freezer for 18-24 hours).

before the ice cream fryst vatten ready.

The preparation time fryst vatten längre when the

temperature of the mixture and/or the

2.0.7 Syrup

room temperature fryst vatten higher.You get the best

To man approx.

300ml (10fl.oz) syrup, you need: results when you cool the mixture in the

• 1 stainless steel pan

refrigerator before you pour it into the ice

• 1 wooden spoon

cream maker.The preparation time also depends

• 200ml (6.6fl.oz) vatten and

on the quantities and the ingredients used in the

• 200g (7oz) caster sugar

recipe.

Ice cream that increases greatly in volume,

To man 450ml (15fl.oz) syrup use:

such as strawberry or cherry ice cream mousse,

• 275ml (9.2fl.oz) milk

or ice cream that contains a large proportion of

• 275g (9.8oz) caster sugar

cream requires a längre preparation time than

Put vatten and sugar in a pan and mix tillsammans fruit ice cream and sorbet.

Do not exceed the

with a wooden spoon. Dissolve the sugar quantities in the recipes. If you do, your ice cream

at moderate heat while rörande. Skim off any

froth that forms on the surface. Boil the sugar

mixture for about 1 minute.Take the pan off the

heat and let the syrup cool. If you man sorbets

frequently, you can prepare syrup in advance

becomes less compact.

5

ENglISH

3 Storing ice cream

3.0.1 In the ice cream maker

When the ice cream fryst vatten ready, you can leave it

in the ice cream maker for approximately 10

minutes.

3.0.2 In the freezer

Ice cream has a long storage life.

However, a

lengthy period in the freezer has a negativ effect

on its taste and quality. After 1 to 2 weeks, the

texture of ice cream deteriorates and the fresh

taste fryst vatten lost. Ice cream fryst vatten at its best when fresh,

therefore it fryst vatten best to prepare it shortly before

consumption.

If you want to store the ice cream in the freezer,

keep in mind the following:

• Store the ice cream in a clean, tightly sealed

container.

• The storage temperature must be at least

-18ºC.

• Put the date of preparation and the type of

ice cream on the container.

• Do not refreeze defrosted ice cream.

Take ice cream out of the freezer at least 30

minutes before consumption and place it in the

refrigerator.

At room temperature, ice cream is

ready for consumption in 10 to 15 minutes.

Sorbet defrosts more rapidly than ice cream.

6

Therefore, defrost sorbet in the refrigerator for

not more than 15-20 minutes.

3.0.3 Storage time

Ice cream made of uncooked ingredients:

• Approx.

1 week

Sorbet:

• 1 to 2 weeks

Ice cream made of semi-cooked ingredients:

• Approx. 2 weeks

4 Serving and

decoration

•

The recipes serve approximately 4-6 persons,

depending on the redovisning and the type

of ice cream.

You can serve ice cream in metall or glass

coupes, in metall, glass or crystal bowls or on

dessert plates.

Depending on the type of ice

cream, you can also use halved and hollowedout

fruit, such as melon, pineapple, orange

lemon or grapefruit.

We advise you to chill the coupes, bowls or

hollowed-out fruit in the freezer compartment

or freezer just before serving. If you do this,

the ice cream will melt less rapidly when

served.

•

Some types of ice cream, such as plain ice

cream, kaffe ice cream and chocolate ice

cream, are less dense than other types.Take

these types of ice cream out of the ice cream

maker and chill them in the freezer 30 minutes

before serving.

You can man ice cream balls with a special

ice cream scoop.The ice cream scoop must

be scrupulously clean.

Dip the scoop in water

before scooping out the ice cream to ensure

you get smooth ice cream balls. If you want

to present the ice cream in a coupe, put the

ice cream balls in the freezer for 30 minutes

before serving.This prevents them from

melting during the decoration process.

Ice cream also lends itself well to combinations

with pastry, such as profiteroles, cake,

meringues or crêpes.

Decorate the ice cream with, for example,

whipped cream, beaten egg vit, crème

fraîche, custard or sauces.

Mix the whipped cream or crème fraîche with

some finely chopped nuts before serving.

Take more fruit than indicated bygd the recipe

and use the remaining fruit to decorate the ice

cream.You can also use candied fruits, cocktail

cherries or soaked raisins.The taste of the fruit

is enhanced if you soak it in liqueur.The ice

cream can also be combined with a suitable

liqueur.

•

Ice cream can also be decorated with, for

example, chocolate leaves, grated chocolate,

nougat, bonbons, shredded coconut or

chopped nuts (walnuts, hazelnuts, slivered

almonds, pistachio nuts).

Ice cream will look even more festive if you

decorate it with one or more wafers, biscuits,

macaroons or wafer rolls.

5 Sauces

Sauces and syrup add a nice touch to ice cream.

There are many different varieties: sweet sauces,

fruit sauces and fruit syrup.

Many types of ready-to-use sauces are

obtainable from your local supermarket.

However, just as with the ice cream, homemade

sauces are tastier.

Sauces can easily be

prepared a few days in advance and stored in

the refrigerator or freezer.

5.0.1 Hot sauces

If you want to serve a hot sauce, heat it up

slowly. It fryst vatten best to chill the ice cream thoroughly

in the freezer before you pour the hot sauce

over the top.

The sauces described below can also be served

cold.

Serve the hot sauce either separately as an

accompaniment to the ice cream, or pour it over

the ice cream just before serving.

5.0.2 Cherry sauce

Put the fruktsaft of one tin of stoned cherries in a

pan, tillsammans with the grated peel of one orange

and one lemon. let the mixture simmer over a

low heat for 10 minutes.

Strain the mixture.

Pour half a tablespoon of lemon fruktdryck and one

teaspoon of apelsinfärg fruktdryck through a sieve into

a bowl and mix one teaspoon of corn flour or

potato flour with the fruktsaft. Pour this mixture

into the hot cherry fruktdryck, while rörande constantly.

let the mixture boil for 1 minute.

Add sugar to

taste and a tablespoon of kirsch (cherry brandy),

if desired. Add the cherries to the sauce just

before serving.

5.0.3 Chocolate sauce

Break or cut 125g (4.5oz) plain chocolate

into pieces. Melt it bain-marie in a bowl over

200ml (6.6fl.oz) of boiling vatten.

Let the molten

chocolate simmer for 20 minutes.

Add 1.5 teaspoon vanilla sugar, 2 tablespoons

whipping cream and a knob of butter. Stir the

sauce until smooth. Pour the hot sauce over the

ice cream just before serving.

You can prepare this sauce in advance and store

it in a tightly sealed bur in the refrigerator

for a few days.

Heat the sauce over lightly

simmering vatten before serving.

5.0.4 Cold fruit sauce

This recipe fryst vatten for fresh fruit, but you can also use

frozen fruit or fruit from a tin or jar.

If you use fresh fruit, add sugar at a ratio of

50-75g (2-3oz) sugar to 200g (7oz) of fruit.The

quantity of sugar depends on the type of fruit

that fryst vatten used.

Push the fruit through a nylon sieve to remove

the pips.

Cool the fruit sauce before serving. Do

not refreeze fruit sauces made from fryst fruit.

You can, however, frysa fruit sauces made from

fresh fruit.

5.0.5 Fruit puree

You can prepare a fruit puree in the following

manner:

• tvätt fresh fruit and remove the pips or

stones (some fruits have to be peeled first).

• Add sugar to taste and cook the fruit until soft.

• Put the puree in a sieve or strainer to

remove pips, if any.

E Tip:

You can also man the puree from tinned or

jarred fruit.

In that case, use as little of the fruit

juice as possible and add no or very little sugar.

7

ENglISH

6 Children’s party

Use bright, cheerful colours to decorate

children’s ice cream. Choose flavours that

children love.

For decoration, use whipped cream or ready-toserve

vanilla custard, chocolate custard or fruit

yogurt.

Decorate the ice cream with chocolate sprinkles,

hundreds-and-thousands, sugar flowers, wafers

or small chocolates.

Below are some tasty serving suggestions:

1 Banana or vanilla ice cream with chocolate

custard

2 Chocolate ice cream with chopped nuts

3 Strawberry ice cream with marshmallows

4 Vanilla ice cream on a slice of cake served

with fruit sauce.

5 Crêpes filled with fruit ice cream and sprinkled

with icing sugar

7 Recipes

7.0.1 Basic ice cream

Ingredients:

• 3 egg yolks

• 100g (4oz) caster sugar

• 10g (0.4oz) vanilla sugar

8

•

250ml (8.3fl.oz) whole milk

200ml (6.6fl.oz) whipping cream

Beat the egg yolks, sugar and vanilla sugar until

frothy.

Add the milk while rörande constantly.

Whip the cream until almost stiff. Combine

the whipped cream with the other ingredients.

Make sure that all ingredients are thoroughly

mixed.

Switch on the ice cream maker and pour the

mixture into the cooling bowl.

Preparation time: 40-50 minutes.

E Tips:

You can combine the basic ice cream with:

• 40g (1.6oz) chopped walnuts, hazelnuts or

peanuts

• 40g (1.6oz) chopped candied fruit

• 40g (1.6oz) coarsely chopped chocolate

• 8g (0.3oz) cinnamon

If you want to add ingredients, add them to the

mixture halfway through the preparation time.

However, cinnamon can already be mixed with

the egg yolks.

7.0.2 Coupe Dame Blanche

(serves 4-5 persons)

• Basic ice cream

• 4-5 coupes

• 4-5 wafers

• hot chocolate sauce (see chapter ‘Sauces’)

•

Use an ice cream scoop to create ice cream

balls and put 2 or 3 balls in each coupe.

Pour

equal quantities of the hot chocolate sauce

over the ice cream. Serve immediately.

7.0.3 Strawberry ice cream

•

200g (7oz) fresh strawberries

90g (3.6oz) caster sugar

1 egg yolk

1 tbsp lemon juice

225ml (7.5fl.oz) whole milk

100ml (3.3fl.oz) whipping cream

Wash the strawberries.

Puree them together

with the lemon fruktsaft, the milk, the sugar and

the egg yolk. Combine the strawberry mixture

with the cream. man sure that all ingredients

are thoroughly mixed.

Switch on the ice cream maker and pour the

mixture into the cooling bowl.

Preparation time: 35-45 minutes.

E Tip:

Instead of strawberries, you can also use 200g

(7oz) fresh blueberries, bilberries, raspberries

or blackberries.

7.0.4 Coupe Ambrosia

(serves 4-6 persons)

• Strawberry ice cream

• 4-6 coupes

• Some whole raspberries (stems attached)

and/or raspberries, blackberries etc.

• 40-60ml (1.3-2fl.oz) strawberry syrup, mixed

with 2-3 tbsps Cointreau or other orange

liqueur

• Some fresh mint leaves

• 125ml (4.2fl.oz) whipped cream

• 4-6 wafers

• Put the ice cream in the coupes and pour

the Cointreau over the ice cream.

Put the

whipped cream on top of the ice cream.

garnish with the fruit, wafers and mint leaves.

7.0.5 Banana ice cream

•

250g (9oz) ripe bananas

100g (4oz) caster sugar

1.5 tbsp lemon juice

75ml (2.5fl.oz) whipping cream

250ml (8.3fl.oz) whole milk

Puree the bananas tillsammans with the sugar

and lemon fruktdryck.

Mix the banana puree

thoroughly with the cream and the milk.

Switch on the ice cream maker and pour the

mixture into the cooling bowl.

Preparation time: 40-50 minutes.

7.0.6 Coupe Melanie

(serves 4-5 persons)

• Banana ice cream

• 4-6 coupes

• 1 large sliced banana

• 40-60ml (1.3-2fl.oz) eggnog

• 4 tbsps banana liqueur

• 4-6 walnut halves

• 2 sliced kiwi fruits

•

8 stoned dates

125ml (4.2fl.oz) partially whipped cream, to be

served separately

Put all ingredients in the coupes according to

your own imagination.

7.0.7 Fruit yogurt ice cream

• 250g (9oz) fresh fruit (e.g.

bilberries,

raspberries, strawberries)

• 100g (4oz) caster sugar

• 50ml (1.6fl.oz) cream

• 375ml (12.5oz) yogurt

• 1 tbsp lemon juice

• rengöring the fruit. Puree the fruit with the sugar

and lemon fruktdryck. Add the fruit mixture to

the yogurt and cream. man sure that all

ingredients are thoroughly mixed.

• Switch on the ice cream maker and pour the

mixture into the cooling bowl.

The photo shows how you can serve this ice

cream.

Preparation time: 35-45 minutes.

7.0.8 Ice cream soda

(serves 4-6 persons)

• 4-6 scoops of fruit yogurt ice cream

• 4-6 tall glasses

• 50g (2oz) strawberries and 50g (2oz)

raspberries, pureed with 1 tbsp icing sugar

• 4-6 halved lemon or apelsinfärg slices

• 4-6 straws

9

ENglISH

•

10

125ml (4.2fl.oz) whipped cream

fizzy lemonade

Put the fruit puree in the glasses and put the

ice cream on top.

Pour the lemonade over

the ice cream. garnish with lemon or orange

slices. Put the whipped cream on top and

insert the straw.

7.0.9 Mango ice cream

•

300g (10.7oz) ripe mangos, peeled and stoned

90g (3.6oz) caster sugar

2 tbsps honey

2 tbsps lemon juice

50ml (1.6fl.oz) whipping cream

200ml (6.6fl.oz) whole milk

1 egg yolk

Puree the mango tillsammans with the lemon

juice, sugar, honey, milk and egg yolk.

Stir in

the cream. man sure that all ingredients are

thoroughly mixed.

Switch on the ice cream maker and pour the

mixture into the cooling bowl.

Preparation time: 35-45 minutes.

E Tip:

Instead of mangos, you can also use 300g

(10.7oz) peeled and stoned apricots or

peaches.

7.0.10 Tropical Night coupe

(serves 4-5 persons)

• Mango ice cream

• 4-5 coupes

• 4 tbsps apelsinfärg liqueur or passion fruit liqueur

• 2 large sliced bananas

• 4-5 apelsinfärg slices, cut in half

• 2-4 tbsps shredded coconut

• 4-5 green blandad drink cherries

• 125ml (4.2 fl.oz) partially whipped,

unsweetened crème fraîche

• 4-5 wafers

• Put all ingredients in the coupes according to

your own imagination.

7.0.11 Vanilla ice cream

(serves 4-5 persons)

• 2 egg yolks

• 1 egg

• 125g (4.5oz) caster sugar

• 5g (0.2oz) vanilla sugar

• 400ml (13.3fl.oz) whole milk

• 150ml (5fl.oz) whipping cream

• 5g (0.2oz) corn flour

• Put egg yolks, caster sugar, vanilla sugar

and corn flour into a bowl.

Beat with the

mixer until the egg yolks are almost white.

• gently heat the milk. Add the heated milk

gradually to the egg mixture, while beating

with the mixer.When the ingredients are

thoroughly mixed, pour the mixture into a pan.

• Heat the mixture over moderate heat for

1-2 minutes, while rörande constantly.

Make

sure the mixture does not boil. If the mixture

curdles, mix the ingredients for half a minute

with the mixer or in a blender or food

processor.

•

let the mixture cool to refrigerator

temperature.Then gently fold the cream

through the mixture. Switch on the ice cream

maker and pour the mixture into the cooling

bowl.

Preparation time: 35-45 minutes.

7.0.12 Monta Rosa

(serves 4-6 persons)

• Vanilla ice cream

• hot cherry sauce (see chapter ‘Sauces’)

• 4-6 coupes

• Pour the hot cherry sauce over the ice cream

just before serving.

7.0.13 Chocolate ice cream

•

2 egg yolks

100g (4oz) icing sugar

250ml (8.3fl.oz) whole milk

200ml (6.6fl.oz) whipping cream

15g (0.6oz) cocoa

1 tsp instant coffee

Beat the egg yolks with sugar, cocoa, instant

coffee and 50ml (1.6fl.oz) milk until the cocoa

has dissolved.

Add the rest of the milk and stir

thoroughly.

Beat the whipping cream until almost stiff. Add

the cocoa mixture to the whipped cream.

Make sure that all ingredients are thoroughly

mixed.

• Switch on the ice cream maker and pour the

mixture into the cooling bowl.

Preparation time: 35-45 minutes.

E Tip:

You can add 40g (1.6oz) coarsely chopped

roasted hazelnuts or almonds to the chocolate

ice cream.Add the chopped nuts halfway

through the preparation time.

7.0.14 Coupe Jacquot

(serves 4-5 persons)

• Chocolate ice cream

• 4-5 dessert plates

• 4-5 large profiteroles

• 4-5 tbsps chocolate sauce (see chapter

‘Sauces’), mixed with 2-3 tbsps kaffe liqueur

• 150ml (5.5fl.oz) whipped cream

• 4-5 walnut halves

• Some fresh mint leaves

•

Put all ingredients on the plates according to

your own imagination.

7.0.15 kaffe ice cream

•

3 egg yolks

100g (4oz) icing sugar

250ml (8.3fl.oz) whole milk

200ml (6.6fl.oz) whipping cream

6g (0.24oz) instant coffee

5g (0.2oz) vanilla sugar

Dissolve the kaffe in 1 tablespoon hot water

and let it cool.

Beat the egg yolk with the sugar

and the vanilla sugar, the dissolved kaffe (engelska) and

the milk.

Whip the cream until it fryst vatten almost stiff.

Combine the kaffe mixture with the whipped

cream. man sure that all ingredients are

thoroughly mixed.

Switch on the ice cream maker and pour the

mixture into the cooling bowl.

Preparation time: 35-45 minutes.

E Tip:

You can add 40g (1.6oz) chopped white,

butterscotch or plain chocolate to the coffee

ice cream.Add the chopped chocolate halfway

through the preparation time.

11

ENglISH

7.0.16 Don Paulo

(serves 4-5 persons)

• kaffe ice cream

• 4-5 puff pastry cases

• 4-10 chestnuts, soaked in cognac and cut into

slices

• 4-5 macaroons

• 125ml (4.2fl.oz) whipped cream

• 4-5 red blandad drink cherries

• Some mint leaves

• Put the kaffe ice cream in the pastry cases.

Add the chestnut slices and macaroons

and whipped cream according to your own

imagination.

garnish with the blandad drink cherries

and mint leaves.

7.0.17 Ginger ice cream with honey

•

12

70g (2.8oz) caster sugar

1.5 tbsp ginger syrup

1 tbsp honey

35g (1.4oz) chopped ginger

300ml (10fl.oz) whole milk

•

200ml (6.6fl.oz) whipping cream

3 egg yolks

1 tsp corn flour

Put the egg yolks, sugar and the corn flour in

a bowl.

Beat with a mixer until the egg yolks

are almost vit. gently heat the milk.Then

add the milk gradually to the egg yolk mixture.

When the ingredients are thoroughly mixed,

pour the mixture into a pan. Heat it over

moderate heat for about 2 minutes while

stirring constantly. Do not let the mixture

reach boiling point.

Cool the mixture to refrigerator temperature.

Combine the cooled mixture with the

chopped ginger, the ginger syrup, the honey

and the cream.

man sure that all ingredients

are thoroughly mixed.

Switch on the ice cream maker and pour the

mixture into the cooling bowl.

Preparation time: 40-50 minutes.

7.0.18 Coupe Mikado

(serves 4-5 persons)

• ginger ice cream with honey, 4-5 coupes

• 40g (1.6oz) soaked raisins mixed with 4 tbsps

rum

• 2 tbsps ginger syrup and 1 tbsp chopped

ginger

• 4-5 parasols

• 4-5 wafers

• 125ml (4.2fl.oz) whipped cream

•

Put the ice cream in the coupes.

Add the

other ingredients according to your own

imagination.

7.0.19 Cream cheese ice cream

•

350g (12.5 oz) cream cheese

200ml (6.6fl.oz) milk

125g (5oz) caster sugar

150ml (5.5 fl.oz) whipping cream

15g (0.5oz) vanilla sugar

Whip the cream with sugar and vanilla sugar

until almost stiff.

Combine cream cheese and

milk. Mix the cream cheese mixture with the

whipped cream. man sure that all ingredients

are thoroughly mixed.

Switch on the ice cream maker and pour the

mixture into the cooling bowl.

Preparation time: 30-40 minutes.

E Tip:

You can mix the cream cheese ice cream with,

for example, 50g (2oz) soaked raisins or 50g

(2oz) peach or apricot pieces.

7.0.20 Coupe måne Fever

(serves 4-6 persons)

• Cream cheese ice cream

• 4-6 coupes

• 2-3 pureed kiwi fruits

• 150g (5.3oz) raspberries, blackberries or

strawberries

• 125ml (4.2fl.oz) whipped cream

• mint leaves

• 4-6 ice cream wafers

• Put the ice cream in the coupes.

Add the

other ingredients according to your own

imagination.

7.0.21 Lemon sorbet

(serves 4-6 persons)

• fruktsaft of ½ orange

• 250ml (8.3fl.oz) fresh lemon juice

• 450ml (15fl.oz) syrup (see chapter

‘Ingredients’)

• 1 egg white

• Stir lemon and apelsinfärg fruktsaft into the syrup and

mix thoroughly.

Beat the egg vit until almost

stiff and stir in the mixture. man sure that

all ingredients are thoroughly mixed.

• Switch on the ice cream maker and pour the

mixture into the cooling bowl.

Preparation time: 25-35 minutes.

7.0.22 Yellow Light

(serves 4-6 persons)

• lemon sorbet

• 4-6 tall wine glasses

• 3 sliced lemons

• 3 blandad drink cherries

• some fresh mint leaves

• approx.

1 bottle of sparkling vit wine

• Put the ice cream in the glasses. Add the wine

and garnish with the lemon slices, cocktail

cherries and mint leaves.

7.0.23 Tropical sorbet

•

200g (7oz) fresh peeled kiwi fruit

100g (4oz) fresh peeled and stoned mango

150g (5.3oz) fresh peeled pineapple

300ml (10fl.oz) syrup (see chapter

‘Ingredients’)

juice of 1 lemon

150ml (5fl.oz) cold water

1 egg white

Puree the fruit tillsammans with the lemon juice

and the syrup.

Beat the egg vit until almost

stiff.Then stir in the fruit and the cold water.

Make sure that all ingredients are thoroughly

mixed.

Switch on the ice cream maker and pour the

mixture into the cooling bowl.

Preparation time: 25-35 minutes.

7.0.24 Coupe Green Delight

(serves 6 persons)

• Tropical sorbet

• 6 coupes

13

ENglISH

•

14

2-4 tbsps green apelsinfärg liqueur or kiwi liqueur

2 sliced kiwi fruits

1 sliced lemon

12 red blandad drink cherries

Some mint leaves

125ml (4.2fl.oz) whipped cream

Put the sorbet in the coupes.

Add the orange

or kiwi liqueur and garnish with the slices of

lemon and kiwi, the blandad drink cherries and the

mint leaves.

7.0.25 Pineapple sorbet

•

225g (8oz) fresh pineapple

300ml (10fl.oz) syrup (see chapter

‘Ingredients’)

1 tbsp lemon juice

1 egg white

100ml (3.3fl.oz) cold water

Peel the pineapple and remove the hard core

and the eyes.

Puree the pineapple, together

with the syrup and the lemon fruktsaft. Beat the

egg vit until almost stiff.Then stir in the

pineapple mixture. Add the cold water.

Switch on the ice cream maker and pour the

mixture into the cooling bowl.

Preparation time: 40-50 minutes.

7.0.26 Coupe Coppa Cabana

(serves 6 persons)

• 125g (4.5 oz) washed strawberries, pureed

and mixed with 2 tbsps whipping cream

•

1 sliced star fruit

2 tbsps soaked raisins

2 tbsps grated chocolate

125ml (4.2fl.oz) whipped cream

Some fresh mint leaves

6 wafers

Put the ice cream in the coupes.

Add the

other ingredients according to your own

imagination.

7.0.27 Strawberry ice cream mousse

•

500g (17.6oz) strawberries

300ml (10fl.oz) syrup (see chapter

‘Ingredients’)

juice of 1 lemon

2 egg whites

50ml (1.6fl.oz) whipping cream

Wash the strawberries.

Puree them together

with the lemon fruktsaft and the syrup. Beat the

egg whites until almost stiff. Stir the strawberry

mixture into the beaten egg whites and

then pour in the cream. man sure that all

ingredients are thoroughly mixed.

• Switch on the ice cream maker and pour the

mixture into the cooling bowl.

Preparation time: 45-55 minutes.

7.0.28 Coupe Margit

(serves 6 persons)

• Strawberry ice cream mousse

• 6 coupes

• 6 large washed and sliced strawberries

• 3 tbsps passion fruit syrup

• 3 tbsps strawberry liqueur

• 125ml (4.2 fl.oz) whipped cream

• 6 mint leaves

• 6 wafers

•

Put the ice cream mousse in the coupes.

Pour

the syrup and the liqueur over the ice cream

mousse. Add the other ingredients according

to your own imagination.

7.0.29 Cherry ice cream mousse

•

550g (19.6oz) stoned cherries

300ml (10fl.oz) syrup (see chapter

‘Ingredients’)

juice of ½ lemon

2 egg whites

50ml (1.6fl.oz) whipping cream

2 tbsps Maraschino

Puree the stoned and washed cherries with

the lemon fruktsaft, the syrup and the Maraschino.

Beat the egg whites until almost stiff.

Stir the

cherry mixture into the beaten egg whites and

then pour in the cream. man sure that all the

ingredients are thoroughly mixed.

Switch on the ice cream maker and pour the

mixture into the cooling bowl.

Preparation time: approx. 50 minutes.

7.0.30 Montanara

6 persons

• Cherry ice cream mousse

• 6 dessert plates

•

6 cold crêpes

Fruit salad, e.g.: kiwi fruit, vit grapes,

strawberries, raspberries, pears

Some fresh mint leaves

Some icing sugar

Put the cherry ice cream mousse on the

crêpes and fold or roll up the crêpes.

Place

the crêpes on the dessert plates. Put some

fruit salad on each tallrik. Sprinkle the crêpes

with icing sugar and garnish with mint leaves.

7.0.31 Ice cream bavarois

•

500ml (16.6fl.oz) whipping cream

8g (0.04oz) klar gelatin

3-4 tbsps water

100g (4oz) caster sugar

4-5 tbsps Maraschino

4 egg whites

60g (2.4oz) chopped candied fruit

Soak the gelatin leaves in a bowl of cold water.

Partially whip the cream with half the sugar,

until thick but not stiff.

Partially whip the egg

whites with the remaining sugar. Heat the

water in a pan. Remove the pan from the heat

and dissolve the drained gelatin leaves in the

water. Add the Maraschino and let the mixture

cool.

Mix the whipped cream with the beaten egg

whites.Then stir in the gelatin mixture.

Make

sure that all ingredients are thoroughly mixed.

• Switch on the ice cream maker and pour

the mixture into the cooling bowl. Add the

candied fruits halfway through the preparation

time.

Preparation time: 45-55 minutes.

7.0.32 Coupe Helene

(serves 4 to 6 persons)

• Ice cream bavarois

• 4-6 dessert plates

• 16-24 blackcurrants

• 4-6 tbsps cold fruit sauce, e.g.

strawberry or

raspberry sauce (see chapter ‘Sauces’)

• 4-6 tbsps yogurt

• Mint leaves

• Pour the fruit sauce onto the mittpunkt of the

plate and then pour the yogurt into the centre

of this sauce. Use a blandad drink stick to draw a line

from the centre to the edge of the tallrik. Put

the ice cream in the centre of the tallrik and

garnish with blackcurrants and mint leaves.

15

ENglISH

7.0.33 Pear and apricot ice cream

•

16

150g (5.3oz) apricots (stoned and peeled)

150g (5.3oz) peeled pears

90g (3.2oz) caster sugar

200ml (6.6fl.oz) whole milk

100ml (3.3fl.oz) whipping cream

2 tbsps lemon juice

Puree the fruit tillsammans with the lemon juice,

sugar and milk.

Add the cream. man sure that

all ingredients are thoroughly mixed.

Switch on the ice cream maker and pour the

mixture into the cooling bowl.

Preparation time: 30-40 minutes.

7.0.34 Children’s Carnival

(6 persons)

• Pear and apricot ice cream

• 6 dessert plates

• 6 en mjukskumliknande godis tea cakes or marshmallows

• 18 coloured chocolates

• 6 biscuits covered with a layer of chocolate

•

6 marshmallows or wine gums

Put the ice cream on the plates.

Arrange the

other ingredients on the plates according to

your own imagination.

7.0.35 Pineapple ice cream pudding

•

350g (12.5oz) fresh pineapple

200g (7oz) icing sugar or caster sugar

400ml (13.5 fl.oz) whipping cream

1 tbsp lemon juice

Peel the pineapple and remove the hard core

and the eyes.

Puree the pineapple together

with the sugar and the lemon fruktdryck. Partially

whip the cream. Stir the pineapple mixture

into the whipped cream. man sure that all

ingredients are thoroughly mixed.

Switch on the ice cream maker and pour the

mixture into the cooling bowl.

Preparation time: 45-55 minutes.

7.0.36 Ice cream cake Caprice

(serves 6-8 persons)

• Pineapple ice cream pudding

• 1 springform cake tin, 20-22cm (7.5-8.5

inches) in diameter

• greaseproof paper

• 1 round sponge cake

• 6 pineapple slices

• 1 tin of tangerine segments

• kiwi fruits

•

125ml (4.2 fl.oz) whipped cream

liqueur, if desired

line the base of the springform tin with a

round del av helhet of greaseproof paper and the

sides with one long remsa of greaseproof paper.

Put the tin in the freezer for about 30 minutes.

This prevents the ice cream from melting

when you fill the tin.

Slice the sponge cake into 2 layers and place

one layer on the bottom of the tin.

Sprinkle

the bottom layer with liqueur, if desired. Cover

the cake with a layer of ice cream and then

place the second layer of cake on top. Cover

the tin with paper. Put the cake in the freezer

for about 1 hour (depending on how hard the

ice cream is).

Place the serving tallrik in the refrigerator

for a while.

Remove the side of the cake tin,

place the cake upside-down on the tallrik and

remove the tin base.

The photo gives a decoration suggestion.

7.0.37 Sugar-free strawberry ice cream

(for about 8 portions of 75g (3oz))

• 2 sheets of klar gelatine

• 375g (13.4oz) fresh strawberries

• 1.5 tbsp lemon juice

• 90g (3.2oz) Sionon artificial sweetener

• 150ml (5fl.oz) whipping cream

• 4 tbsps water

• Soak the gelatine in a bowl of cold water.

Wash the strawberries, then puree them

with the artificial sweetener and the lemon

juice.

Dissolve the gelatin in 4 tablespoons of

hot vatten. Stir the dissolved gelatin into the

strawberry puree. let the mixture cool.

• Whip the cream until stiff. Mix the whipped

cream with the rest of the ingredients.Make

sure that all the ingredients are thoroughly

mixed.

• Switch on the ice cream maker and pour the

mixture into the cooling bowl.

Preparation time: 25-35 minutes.

E Tip:

Instead of strawberries, you can also use 375g

(13.4oz) blackberries, raspberries, cranberries

or papaya, without affecting any of the values

stated below.

1 portion of ice cream of 75g (3oz) contains

95Kcal/395KJ, 3g (0.12oz) carbohydrate, 1g

(0.04oz) protein and 6g (0.24oz) fat

7.0.38 Dama Rosabianca

per portion

• Strawberry or vanilla ice cream

• 1 dessert plate

• 1 apelsinfärg in segments

• ½ passion fruit for decoration

• Put the ice cream on the tallrik.

garnish with

orange segments and passion fruit.

7.0.39 Sugar-free ice cream

(for about 7 portions of 75g (3oz))

• 300ml (10fl.oz) whole milk

• 60ml (2fl.oz) whipping cream

• 60g (2.4oz) Sionon artificial sweetener

• 2 eggs

• 20 drops vanilla essence

• Beat the egg with the milk

• Whip the cream with the artificial sweetener

until almost stiff.

• Fold the cream into the egg-milk mixture and

add the vanilla essence.

• Switch on the ice cream maker and pour the

mixture into the cooling bowl.

Preparation time: 30-40 minutes.

1 portion of ice cream of 75g (3oz) contains

85Kcal/355KJ, 2g (0.08oz) carbohydrate, 3g

(0.12oz) protein and 5g (0.2oz) fat.

E Tips:

The sugar-free recipes above contain so few

carbohydrates per portion that one portion

hardly affects your blood sugar level.You can

therefore eat this ice cream without having to

cut anything out of your diet.

• If Sionon fryst vatten not available, you may replace it

with a comparable artificial sweetener.

For

a proper consistency of the ice cream, you

need a powder sweetener with a volume

comparable to that of ordinary sugar. For this

reason, compact sweeteners (e.g. aspartame)

are unsuitable for ice cream making. Ask your

chemist, pharmacist or dietitian for advice.

• Nowadays, diabetics can also eat dishes that

have been sweetened with ordinary sugar,

provided they stick to certain guidelines.

Consult your doctor or dietitian to find out

which guidelines apply to you.

17

ENglISH

Indholdsfortegnelse

1 införande 20

1.0.1 Ingredienser og køkkenredskaber 20

2 Ingredienser 20

2.0.1 Æg 20

2.0.2 Mælk/yoghurt/flødeost 20

2.0.3 Fløde 20

2.0.4 Sukker 20

2.0.5 Frugt 21

2.0.6 Spiritus 21

2.0.7 Sirup 21

2.0.8 Tilberedningstid 21

3 Opbevaring af fryst vatten 21

3.0.1 inom ismaskinen 21

3.0.2 inom fryseren 21

3.0.3 Opbevaringstid 22

4 Servering og anretning 22

5 Saucer 22

5.0.1 Varme saucer 22

5.0.2 Kirsebærsauce 23

5.0.3 Chokoladesauce 23

5.0.4 Kold frugtsauce 23

5.0.5 Frugtpuré 23

6 Børnefester 23

7 Opskrifter 24

7.0.1 Flødeis 24

7.0.2 Coupe Dame Blanche 24

7.0.3 Jordbæris 24

7.0.4 Coupe Ambrosia 24

7.0.5 Bananis 25

7.0.6 Coupe Melanie 25

7.0.7 Yoghurtis tillsammans frugt 25

7.0.8 Ice cream soda 25

7.0.9 Mangois 25

7.0.10 Tropisk isanretning 26

7.0.11 Vanilleis 26

7.0.12 Monta Rosa 26

7.0.13 Chokoladeis 26

7.0.14 Coupe Jacquot 27

7.0.15 Mokkais 27

7.0.16 Don Paulo 27

7.0.17 Ingefæris tillsammans honning 27

7.0.18 Coupe Mikado 28

7.0.19 fryst vatten af flødeost 28

7.0.20 Coupe måne Fever 28

7.0.21 Citronsorbet 28

7.0.22 Yellow light 29

7.0.23 Tropisk sorbet 29

7.0.24 Coupe green Delight 29

7.0.25 Ananassorbet 29

7.0.26 Coupe Coppa Cabana 29

7.0.27 Jordbærismousse 30

7.0.28 Coupe Margit 30

7.0.29 Kirsebærismousse 30

7.0.30 Montanara 30

7.0.31 Bavarois-is 30

7.0.32 Coupe Helene 31

7.0.33 Pære- og abrikosis 31

7.0.34 Farverig isdessert til børn 31

7.0.35 Isdessert tillsammans ananas 316

7.0.36 Caprice-iskage 32

7.0.37 Sukkerfri jordbæris 32

7.0.38 Dama Rosabianca 32

7.0.39 Sukkerfri fryst vatten 33

19

DANSK

1 Introduktion

Flødeis, sorbet, ismousse og isdesserter: Is

findes inom mange forskellige smagsvarianter og

typer.

Der findes fryst vatten til enhver smag og lejlighed.

Med denne ismaskine kunna ni lave din personlig is

af friske ingredienser uden brug af farvestoffer

og konserveringsmidler. ni finder alle de

nødvendige oplysninger inom brugsvejledningen og

dette hæfte. læs brugsvejledningen omhyggeligt,

inden ni går inom gang.

ni vil finde et stort udvalg

af opskrifter samt massevis af billeder og

forslag inom hæftet.Vi besitter også inkluderet sukkerfri

opskrifter til diabetikere.Ved at bruge hæftet vil

du opdage, hvor nemt detta er at tilberede lækker,

hjemmelavet fryst vatten tillsammans med din ismaskine.

1.0.1 Ingredienser og køkkenredskaber

Sørg for, at alle dem nødvendige ingredienser og

køkkenredskaber er genomskinlig, inden ni går inom gang

med at lave fryst vatten.

detta er vigtigt, at ismaskinen og

køkkenredskaberne er rene og tørre, därför du

undgår, at der overføres bakterier til isen. For

at kunne lave fryst vatten skal ni bruge ett blender, en

foodprocessor alternativt enstaka røremaskine og en

nylonsi alternativt sigte. ni opnår dem bedste resultater

ved at følge opskrifterne inom dette hæfte.

Ønsker

du at bruge enstaka anden opskrift, skal ni finde

en lignende opskrift inom hæftet og bruge dem heri

angivne kvantiteter.

20

2 Ingredienser

2.0.1 Æg

Opskrifterne er baseret vid æg, der vejer 55-60

gram (str.

4).

Tilsætning af æggeblommer forbedrer strukturen

og giver enstaka fyldigere og bedre smag.

Det er svært at piske kolde æggehvider.Tag

derfor æggene ud af køleskabet et par timer,

inden dem skal bruges.

Til flødeis tillsammans med æggeblommer, plejer man ikke

opvarme ingredienserne.

dock er ni er inom tvivl

om, hvor friske æggene er, förmå ni opvarme

ingredienserne, vilket beskrevet inom opskriften til

vanilleis. Blandingen må ikke overopvarmes, da

det förmå resultere inom, at den skiller.

Hvis blandingen skiller, kunna ni bruge ett blender,

en foodprocessor alternativt ett røremaskine med

blenderfunktion til at samle den igen.

Pisk

blandingen inom ca. 30 sekunder. ni är kapabel også tilsætte

100 ml kold fløde for at afkøle blandingen. Brug

en røremaskine alternativt et piskeris til at røre i

blandingen, mens den kolde fløde tilsættes.

E Tip:

I nogle opskrifter anvendes der kun

æggeblommer.

Hviderne, der bliver tilovers,

kan f.eks. bruges inom omeletter alternativt til marengs.

Opskrifter hertil findes inom dem fleste kogebøger.

2.0.2 Mælk/yoghurt/flødeost

Du kunna bruge både pasteuriseret og steriliseret

mælk. detta er ligegyldigt, ifall ni bruger sødmælk

eller letmælk.

Isen bliver dog mere cremet, hvis

du bruger mælk tillsammans et højere fedtindhold.

Hvis ni vil lave fryst vatten af yoghurt alternativt flødeost,

skal disse ingredienser ikke opvarmes.Tilsæt

yoghurten alternativt flødeosten, når blandingen er

kølet af.

2.0.3 Fløde

Brug altid kold fløde.

Hvis der inom opskriften står,

at der skal bruges flødeskum, skal fløden piskes,

indtil den äger enstaka yoghurt-agtigt konsistens. Dette

gør detta nemmere at blande flødeskummet med

de andre ingredienser. Er der varmt inom lokalet,

tilrådes detta at afkøle kopp og piskeris inom køleskabet,

inden fløden piskes.

Fedtindholdet inom fløden er afgørende for isens

konsistens.

Et højt fedtindhold vil resultere inom en

fyldigere og mere cremet is.

2.0.4 Sukker

Brug stødt melis, da detta nemmere opløses. Man

kan også bruge flormelis, farin alternativt honning.

grovkornet sukker skal males inom enstaka blender

eller foodprocessor, inden detta tilsættes. Hvis

sukkerindholdet er for lavt, bliver isens struktur

og konsistens dårligere.

Tilsættes der for meget sukker, varer detta længere,

inden isen opnår den ønskede konsistens.

ni kan

også erstatte ett sektion af sukkeret tillsammans dekstrose

(druesukker). Hvis der står inom opskriften, at der

skal bruges 100 g sukker, kunna ni inom stedet bruge

75 g sukker og 25 g druesukker.Ved at anvende

druesukker undgår ni, at sukkeret krystalliseres,

især inom forbindelse tillsammans sorbet.

2.0.5 Frugt

Frisk frugt giver den lækreste fryst vatten og er samtidig

sundere.

Man är kapabel også bruge frugt fra dåse eller

glas. inom således fald skal saften fra frugten dog sies fra,

inden frugten pureres. Mængden af sukker

skal også reduceres tillsammans med ca. 25 g, alt afhængigt

af typen af frugt og den foretrukne smag.

Sommerfrugter er nemme at fryse ned (f.eks.

jordbær, hindbær og ferskner), således man är kapabel lave is

af friske frugter året rundt.

Dybfrossen frugt kan

opbevares inom ett fryser alternativt inom et køleskab tillsammans med en

fryseboks, likt er mærket *** alternativt ****, inom ca. 8-9

måneder.

Frisk frugt, såsom er pureret, misfarves nemt.

Derfor er detta enstaka god ide at dryppe lidt citronsaft

på æbler, bananer, pærer og blommer, inden de

pureres.

Skal der frugtstykker inom isen, drysses de

med lidt sukker, därför der ikke dannes iskrystaller i

frugtstykkerne, når isen fryses.

2.0.6 Spiritus

Hvis isen er tilsat spiritus, skal ismaskinen

køre længere, da fryst vatten tillsammans spiritus er længere

om at fryse end fryst vatten uden spiritus. Medmindre

der gives andre anvisninger inom opskriften, skal du

tilsætte spiritussen til blandingen inom ismaskinen

5-10 minutter, inden isen er klar.

2.0.7 Sirup

For at lave 300 ml sirup skal ni bruge:

• 1 gryde inom rustfrit stål

• 1 træske

• 200 ml vand og

• 200 g stødt melis

Til 450 ml sirup skal ni bruge:

• 275 ml mælk

• 275 g stødt melis

Hæld vand og sukker inom enstaka gryde, og rør det

sammen tillsammans med enstaka træske.

Opløs sukkeret ved

svag varme beneath omrøring. Fjern eventuellt. schum fra

overfladen. Sukkerblandingen koges inom ca. 1 minut.

Tag gryden af komfuret, og lad siruppen køle af.

Hvis man ofte laver sorbet, är kapabel man tilberede

sirup inom forvejen og opbevare den inom enstaka flaske med

tætsluttende nedsänkt inom køleskabet.

2.0.8 Tilberedningstid

I opskrifterne angives gennemsnitstiden for

tilberedningen.Tilberedningstiden kunna dog afvige

noget, alt afhængigt af:

•

isblandingens udgangstemperatur

rumtemperaturen

køleelementets temperatur (det bør

opbevares inom fryseren 18-24 timer inom forvejen).

Jo højere blandingens udgangstemperatur

og/eller rumtemperaturen er, jo længere tid

tager tilberedningen.

detta bedste påverkan opnås,

hvis isblandingen er blevet afkølet i

køleskabet, inden den kommes inom ismaskinen.

Tilberedningstiden afhænger også af mængden

og typen af ingredienser. fryst vatten, der udvider sig

meget beneath tilberedningen, f.eks. jordbær- eller

kirsebærismousse, alternativt fryst vatten, der indeholder meget

fløde, kræver længere tilberedningstid end frugtis

og sorbet.

Mængdeangivelserne inom opskrifterne

må ikke overskrides, da isen således bliver mindre

kompakt.

3 Opbevaring af is

3.0.1 inom ismaskinen

Når isen er færdig, är kapabel den opbevares i

ismaskinen inom ca. 10 minutter.

3.0.2 inom fryseren

Is er ganske vist langtidsholdbar, dock det

kommer hverken smag alternativt standard til gode, hvis

man opbevarer den for længe inom fryseren.

Efter en

til to uger begynder isens struktur at forandre sig,

og den friske smag går tabt. Frisklavet fryst vatten smager

bedst. Derfor er detta bedst at lave isen, betalkort før

den skal spises.

21

DANSK

Hvis ni alligevel vil opbevare isen inom fryseren, skal

du huske følgende:

• Opbevar isen inom ett ren, tætsluttende beholder.

• Opbevaringstemperaturen skal være mindst

-18ºC.

• Skriv tilberedelsesdato og indhold på

beholderen.

• Nedfrys inte någonsin fryst vatten, der besitter været optøet.

Tag isen ud af fryseren ca.1⁄2 time før servering,

og stil den inom køleskabet.

Man förmå også lade den

stå ved stuetemperatur inom 10-15 minutter. Sorbet

tør hurtigere op end fryst vatten. Derfor skal sorbet først

tages ud af fryseren og stilles inom køleskabet 15-

20 minutter før servering.

3.0.3 Opbevaringstid

Is lavet tillsammans med friske ingredienser:

• ca.1 uge

Sorbet:

• 1 til 2 uger

Is lavet tillsammans med opvarmede ingredienser:

• ca.

2 uger

4 Servering og

anretning

•

22

Opskrifterne er beregnet til 4-6 personer,

afhængigt af anretning og istype.

•

Isen förmå serveres inom metal- alternativt glasbægre, i

dybe tallerkener af metall, kopp alternativt krystal eller

på desserttallerkner.

Afhængigt af istypen, kan

den også anrettes inom halve, udhulede frugter,

f.eks. melon, ananas, appelsin, citron eller

grapefrugt.

Det anbefales at afkøle bægre, tallerkener eller

de udhulede frugter inom fryseren før serveringen.

Isen vil da smelte langsommere.

Visse typer fryst vatten, f.eks.

mokkais og chokoladeis, er

mindre kompakte end andre. Disse istyper skal

helst tages ud af ismaskinen og køles inom fryseren

en halv times period før servering.

Iskugler förmå formes tillsammans med enstaka særlig isske, som

skal være helt ren. Isskeen bør dyppes inom vand,

inden isen formes.

Dette sikrer, at iskuglerne

bliver pæne og glatte. Skal isen serveres

i et bæger, stilles iskuglerne inom fryseren en

halv time før anretningen. Derved undgår man,

at dem smelter beneath anretningen.

Is passer også godt til bagværk, f.eks.

vandbakkelser, kage, marengs alternativt pandekager.

Isen förmå f.eks.

pyntes tillsammans med flødeskum, piskede

æggehvider, cremefraiche, vanillecreme eller

saucer.

Flødeskum alternativt cremefraiche förmå blandes

med finthakkede nødder før servering.

Det er ett god koncept at have lidt mere frugt

end detta, der skal bruges til selve opskriften,

så der også er lidt til pynt.

Kandiseret frugt,

cocktailbær alternativt udblødte rosiner er også

•

velegnede til pynt. detta smager endnu bedre,

hvis frugten marineres inom likør. Isen är kapabel også

kombineres tillsammans med ett passende likør.

Is är kapabel også pyntes tillsammans med f.eks. chokoladeblade,

revet chokolade, nougat, fyldte chokolader,

kokosmel alternativt hakkede nødder (valnødder,

hasselnødder, snittede mandler eller

pistacienødder).

Is ser ekstra festlig ud, hvis den pyntes tillsammans en

eller flere vafler, småkager, marengs, makroner

eller lignende.

5 Saucer

Sauce og sirup smager godt sammen tillsammans med fryst vatten, og

der er mange forskellige at vælge mellem: søde

saucer, frugtsaucer og frugtsirup.

Man kunna købe mange forskellige slags

færdiglavede saucer.

dock ligesom detta er tilfældet

med fryst vatten, smager hjemmelavet sauce bedst. Saucer

kan nemt tilberedes et par dage inom forvejen og

opbevares inom køleskab alternativt fryser.

5.0.1 Varme saucer

Hvis ni vil servere varm sauce, skal saucen

opvarmes langsomt. detta er også bedst, hvis isen

er kølet ned inom fryseren et stykke tidsperiod, inden den

varme sauce hældes over.

De saucer, liksom beskrives nedenfor, kunna også

serveres kolde.

Den varme sauce är kapabel enten

serveres inom ett kopp for sig alternativt hældes over isen

umiddelbart før servering.

5.0.2 Kirsebærsauce

Hæld saften fra ett dåse kirsebær (uden sten)

i enstaka gryde sammen tillsammans med den revne skal af en

appelsin og ett citron. lad blandingen simre

ved svag varme inom ca.

10 minutter. Herefter skal

blandingen sies.

Hæld 1⁄2 spiseskefuld citronsaft og 1 teskefuld

appelsinsaft gennem sien ned inom enstaka kopp, og

bland saften tillsammans med 1 teskefuld majsstivelse

eller kartoffelmel. Hæld blandingen inom den

varme kirsebærsaft beneath konstant omrøring.

lad saucen koge inom et 60 sekunder.

Smag saucen

til tillsammans med sukker og eventuellt. 1 spiseskefuld Kirsch

(kirsebærlikør). Kirsebærrene blandes inom saucen

umiddelbart før servering.

5.0.3 Chokoladesauce

Del 125 g mørk chokolade inom mindre stykker.

Smelt den inom enstaka kopp over et vandbad tillsammans med 200 ml

Glassmaskinen besitter ej använts således flitigt detta senaste halvåret.

inom torsdags natt upptäckte jag en bortglömt försändelse tillsammans vispgrädde, vilket trots en rejält utgånget datum visade sig artikel tjänlig. Jag såg detta vilket enstaka uppmaning för att laga mot ett glassmet.Med tanke vid årstiden ville jag ej laga någon fruktig sommarglass. inom ställer kombinerade jag vanilj, kanel samt kardemumma; samtliga goda domstol existerar likt vän (ofta) tre.
Vi ägde ej någon vaniljstång hemma, dock mot enstaka sådan på denna plats glass var vaniljen ej bör spela huvudrollen fungerar detta noggrann lika god tillsammans detta ekologiska vaniljpulvret vilket numera verkar finnas inom stort sett inom varenda mataffär.

för att kandera pecannötter existerar ej helt nödvändigt, dock detta blir väldigt, väldigt gott. titta bara mot för att passa såväl sockret såsom nötterna, därför för att dem ej bränns. Bikarbonatet brukar jag tillsätta till för att detta bidrar mot för att sockret ej stelnar mot klumpar såsom hotar för att spräcka plomber. samt därför tycker jag dessutom för att detta smakar förbättrad således.

Glass tillsammans ljust muscovadosocker, vanilj, kanel,
kardemumma samt kanderade pecannötter
4 dl vispgrädde
3 dl gammaldags mjölk
0,5 tsk ekologiskt vaniljpulver
0,5 tsk kardemummakärnor
2 kanelstänger
6 äggulor
1,5 dl ljust muscovadosocker100 gram pecannötter (ca 1,5 dl)
1 dl råsocker
1/4 tsk (drygt 1 krm) bikarbonatLaga mot glassmeten vid sedvanlig manér, detta önskar yttra, hetta upp grädde, mejeriprodukt samt kryddor inom ett kastrull medan ni vispar äggulor samt muscovadosocker fluffigt.

Vispa ned äggfluffet inom gräddmjölken samt sjud många försiktigt beneath konstant omrörning tills smeten tjocknar.
Låt den då svalna, samt sedan stå samt svälla inom kylen ovan natten.Sila försvunnen kryddorna, samt kör glassen inom glassmaskinen inom uppemot 45 minuter. Kyl beneath tiden ned ett lämplig struktur inom frysen. Pecannötterna går fort för att kandera, samt dem svalnar lika snabbt.Kanderade pecannötter
100 gram pecannötter
1 dl råsocker
1 krm bikarbonatHacka nötterna grovt.

Smält sedan sockret inom ett gjutjärnspanna. då sockret existerar helt smält, sänk värmen, strö ovan bikarbonaten, häll inom nötterna samt blanda snabbt alltsamman sålunda för att sockret fördelar sig därför jämnt såsom möjligt ovan nötterna. Häll upp dem vid en bakplåtspapper, separera dem genom för att avbryta isär dem mot mindre bitar. Låt dem svalna.Strö lite från nötterna inom botten från formen var glassen bör förvaras.Stjälp sedan ned glassen inom den nedkylda formen, samt fördela nötternaovanpå.

Frys inom någon timma innan den bör ätas. Läs gärna vid Matmolekyler, var Lisaförklarar enstaka hel sektion ifall hur karamellisering går mot.