Lagrange Glaces Creativ 419 002 Modo De Empleo página 46

Glaces Cre?ativ:LAGRANGE
Rum raisins ice cream
O
60 g of chopped raisins – 2 sugar spoonfuls of amber rum. 750
ml of liquid cream – 250 ml of milk – 170 g of sugar
Let the raisins swell in rum overnight, covered.
Mix the liquid cream, milk and sugar in a salad bowl.
Pour out the preparation in the ice cream maker and add the
raisins at half the given time. (cooking time 30 to 40 minutes)
Strawberry sorbet
O
345 g of powdered sugar – 750 ml of fresh strawberries –
strawberries and whipped cream to serve (optional)
Dissolve the sugar with 250 ml of water in a saucepan by
shaking over a slow fire. Let the syrup cool down.
Blend the strawberry purée with the cooled syrup then pour
out the mixture into a metal mould and chill in the freezer.
Pour the mixture out into your ice-cream maker (cooking time
20 to 30 minutes)
Serve with strawberries and whipped cream if you wish.
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Pear apple sorbet
O
4 large green apples peeled and seeded, cut into cubes
4 peeled and seeded pears, cut into cubes, 1 strip of lemon
zest – 1 cinnamon stick – 60 ml of lemon juice – 80 g of sugar
2 sugar spoonfuls of calvados or Williams pear liqueur.
In a large saucepan, lightly poach the apples and the pears
with the lemon zest, the cinnamon stick and sufficient water to
cover them, for about 6 to 8 minutes until the fruits are tender.
Remove the lemon zest and the cinnamon stick. Crush the fruits
into a smooth purée with lemon juice using your blender.
In a saucepan, boil the sugar with 80 ml water and let it simmer
for 1 minute. Blend into it the purée of fruits and the liqueur.
Let it cool down.
Pour out the preparation into your ice-cream maker (cooking
time 30 minutes)
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