Unold 48879 Instrucciones De Uso página 32

Mix all ingredients and prepare a sher-
bet in the ice cream maker.
Cassis sherbet
500 ml mashed black currants, juice
of one lemon, 50 g sugar, 2 cl Crème
de Cassis, 1 egg-white
Pass the mashed black currants
through a sieve, mix them with all in-
gredients and prepare a sherbet in the
ice cream maker.
Elder flower sherbet
500 ml water, 200 g icing sugar, 8-10
elder-flowers, 1 lemon, 1 eggwhite
Boil sugar with water and take it from
the stove. 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
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
300 g apple, 1 lemon, 2 tblsp
Calvados or apple brandy, 1 egg, 1 egg
yolk, 60 g sugar, 200 ml cream
Peel and cube the apple, mix it with
the lemon juice. Take 1 teaspoon aside
and cook and mash the remaining
apple in a small amount of water. Beat
eggs and sugar in a bain-marie. Add
the mashed apple to the cooled egg
mass. Beat the cream and add it also.
Prepare ice cream in the ice cream
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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, 100 g sugar,
200 ml dry white wine, 100 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 bas-
il 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.
maker. At the end of freezing, add the
apple cubes and the apple brandy.
Serve with black current or blackberry
sauce.
Praliné Parfait
40 g sugar, 60 ml water, 2 egg yolk,
1 tsp vanilla sugar, 1 pinch of grated
orange peels, 60 g plain chocolate,
50 g nougat, 1 tblsp cocoa liqueur or
rum, 200 ml cream