Manuale Philips HR2303 Macchina del gelato

Manuale

7

• Uncooked fruits easily discolour when they are

puréed. To prevent discolouring, sprinkle some

lemon juice on the pieces of fruit (apple,

banana, pear, plum) before puréeing.

• If you wish to add pieces of fruit to the

ice-cream, sprinkle them with some sugar to

prevent hard ice crystals from forming inside

the pieces of fruit during the freezing process.

Alcohol

• Ice-cream mixtures containing alcohol must be

processed somewhat longer. The ice-cream will

not become as stiff as ice-cream without

alcohol.

Syrup

• If you make sorbet ice-cream frequently, you

can prepare the syrup in advance and keep it in

a tightly sealed bottle in the refrigerator.

To make syrup you need:

- a (stainless steel) pan;

- a stirring spoon;

- for 300 cc (10

3

⁄4 fl. oz) syrup: 200 cc (7 fl. oz.)

water and 200 g (7 oz.) fine sugar;

- for 450 cc (16 fl. oz.) syrup: 275 cc (10 fl. oz)

water and 275 g (10 oz.) fine sugar;

- Put the sugar and the water into the pan and

stir well.

- Put the pan on low heat while stirring constantly

to dissolve the sugar. Skim off any froth that

forms on the surface.

- Boil the sugar mixture for approx. 1 minute.

- Take the pan off the heat and allow the syrup to

cool.

Decorating and serving

• The quantities serve 4-5 persons, depending on

the presentation and the type of ice-cream.

• You can serve ice-cream in metal or glass

coupes, on metal, glass or crystal bowl or on

dessert plates. Depending on the type of ice-

cream, you could also use fruit cut in halves

and hollowed out, such as melon, pineapple,

orange, lemon or grapefruit.

• It is advisable to chill the coupes, bowls or

hollowed-out fruit in the freezer just prior to

serving, so that the ice-cream will melt less

rapidly when served.

• Some types of ice-cream (e.g. coffee, mocha

and chocolate ice-cream) are less dense than

other types. It is best to take these types of ice-

cream out of the Ice-Cream Maker and chill

them in the freezer half an hour before serving.

• You can make ice-cream balls using an ice-

cream scoop. The scoop must be perfectly

clean. Dip the scoop in water before scooping

out the ice-cream and the balls of ice-cream will

be nice and smooth. If you wish to present the

ice-cream in a coupe, it is best to put the balls

of ice-cream in the freezer for half an hour. This

will prevent the ice-cream from melting during

the decorating process.

• Ice-cream lends itself well to combinations with

pastry, such as profiteroles, cake, meringues

and crèpes.

• Decorate the ice-cream with e.g. whipped

cream, beaten egg white, sauces or custard.

• Mix the whipped cream with some finely

chopped nuts before decorating.

• Take more fruit than indicated by the recipe and

use this to decorate the ice-cream. You can

also use candied fruit, cocktail cherries or

soaked raisins. The taste of the fruit is improved

if soaked in a liqueur.

The ice-cream can also be combined with a

suitable liqueur.

• Ice-cream can be decorated with chocolate

leaves, grated chocolate, nougat, bonbons,

shredded coconut or chopped nuts (walnuts,

hazelnuts, slivered almonds, pistachio nuts).

• The ice-cream will look even more festive if you

decorate it with one or more wafers, biscuits,

macaroons or rolled wafers.

Sauces

• Sauces and syrup add a nice touch to the ice-

cream. There are many different possibilities:

sweet sauces, fruit sauces, fruit syrup.

• There are many types of ready-to-use sauces

on the market. But, as is true for ice-cream:

home-made sauces are tastier.

• Sauces can easily be prepared a few days in

advance and stored in the refrigerator or

freezer.

Hot sauces

• If you wish to serve a hot sauce, heat it up

slowly. It is best to chill the ice-cream

thoroughly in the freezer before pouring 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.

Cherry sauce

- Put the juice of one tin of cherries (stoned) in a

pan, together with the grated peel of one

orange and one lemon.

- Allow the mixture to simmer over a low heat for

10 minutes.

Valutazione

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