Manuale Philips HR2300 Macchina del gelato

Manuale

10

■■■ Fruit yoghurt ice-cream

175 g (6

1

⁄4 oz.) fruit, e.g.: bilberries, raspberries or

strawberries

80 g (3 oz.) castor sugar

50 cc (1

3

⁄4 fl. oz.) cream

250 cc (9 fl. oz.) yoghurt

2 tablespoons lemon juice

Wash the fruit. Purée the fruit with the sugar and

lemon juice. Add the fruit mixture to the yoghurt

and cream. Make sure that all ingredients are

thoroughly mixed.

Preparation time: 30 - 40 minutes.

■■■ Airy strawberry ice-cream/strawberry

mousse

300 g (10

3

⁄4 oz) strawberries

180 cc (6

¹₂

fl. oz) syrup (See page 7)

juice of

¹₂

lemon

2 egg whites (of small eggs)

30 cc (1 fl. oz.) cream

Wash the strawberries. Purée them together with

the lemon juice 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. Make sure that all ingredients are

thoroughly mixed.

Preparation time: 40 - 50 minutes.

■■■ Strawberry ice-cream

200 g (7 oz.) fresh strawberries

70 g (2

¹₂

oz.) castor sugar

1 tablespoon lemon juice

1 egg yolk

175 cc (6

1

⁄4

fl. oz.) full cream milk

50 cc (1

3

⁄4

fl. oz.) cream

Wash the strawberries. Purée them together with

the lemon juice and the milk. Beat the egg yolks

with sugar. Whip the cream until almost stiff.

Combine the strawberry mixture, the whipped

cream and the egg yolks. Make sure that all

ingredients are thoroughly mixed.

Preparation time: approx. 30 - 40 minutes.

Tip: Instead of strawberries you may use puréed

blueberries, bilberries, raspberries or blackberries.

■■■ Pineapple ice-cream pudding

175 g (6

1

⁄4 oz.) fresh pineapple

100 g (3

¹₂

oz.) icing sugar or castor sugar

250 cc (9 fl. oz.) cream

¹₂

tablespoon lemon juice

Peel the pineapple and remove the hard centre

and the eyes. Purée the pineapple together with

the sugar and the lemon juice. Partially whip the

cream. Stir the pineapple mixture into the whipped

cream. Make sure that all ingredients are

thoroughly mixed.

Preparation time: approx. 45 - 55 minutes.

■■■ Tip: Ice-cream cake “Caprice”

(serves approx. 6 persons)

pineapple ice-cream pudding

1 loose-based cake tin, 20-22 cm in diameter

greaseproof paper

1 sponge cake

4 pineapple slices

1

¹₂

tin of mandarins

mint leaves if desired

First, line the tin with greaseproof paper. Line the

bottom of the tin with a round piece of paper and

the sides with one long strip of paper. Put the

lined tin in the freezer for about half an hour

before filling it, so that the ice will not melt when it

comes into contact with the tin.

To 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).

Before serving, place the serving plate in the

refrigerator for a while.

You can decorate the cake as desired, with fruits

and/or whipped cream.

■■■ Sugar-free ice-cream

Makes 4 portions (± 400 ml)

150 cc (5

1

⁄3

fl. oz.) full cream milk

30 cc (1 fl. oz.) cream

30 g (1 oz.) Sionon artificial sweetener (powdery)

1 egg

10 drops vanilla essence

Beat the egg with the milk, the artificial sweetener

and the vanilla essence until frothy. Whip the

cream until almost stiff. Mix the whipped cream

with the rest of the ingredients. Make sure that all

the ingredients are thoroughly mixed.

Preparation time: approx. 30 - 40 minutes.

In this sugar-free recipe the amount of

carbohydrates (= sugar and starch) per portion is

so little that one portion hardly affects the blood

sugar level. One portion can therefore be eaten

without having to cut out anything from the

diabetic diet. If Sionon is not available you may

replace it by a comparable powdered sweetening

agent. For a proper consistency of the ice-cream

you need a powder sweetener which has a

volume comparable to that of ordinary sugar. For

this reason compact sweeteners (e.g. Aspartame)

cannot be used for ice-cream making. Ask your

chemist, pharmacist or diecition for advise.

Nowadays diabetics can also eat food that has

been sweetened with ordinary sugar. However,

some guidelines do apply in that case. For further

information, we recommend that you consult your

G.P. or dietician.

Valutazione

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