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Idiomas disponibles
Idiomas disponibles
Sweet fruit spread
Ingredients
• 250 g strawberries or other fruit (fresh
or frozen)
• 1 package (about 125 g) of gelling sug-
ar without cooking
• 1 squirt of lemon juice
• 1 large pinch of the core of a vanilla
pod
Preparation
1. Wash and clean the strawberries and
remove their green stem bases.
2. Drain them well on a sieve so that ex-
cess water can drain and the spread
will not become too liquid. Cut larger
strawberries into small pieces.
3. Weigh 250 g of strawberries and put
them into a suitable mixing beaker.
4. Add a bit of lemon juice.
5. Where appropriate, scrape off the core
of a vanilla pod and add it.
6. Add the contents of the package of gel-
ling sugar without cooking and blend it
thoroughly using the blender 10 for 45-
60 seconds. If there are still larger piec-
es let the whole rest for 1 minute and
puree it again for 60 seconds.
7. Enjoy it right away or fill the fruit spread
into a glass with screw lid and close it.
Chocolate cream
For 4 persons
Ingredients
• 350 g whipped cream
• 200 g dark chocolate (> 60% cocoa)
• ½ vanilla pod (core)
Preparation
1. Bring the cream to the boil, break the
chocolate into small pieces and melt
them in the cream slowly at low
heat.Scrape off the core of half of a va-
nilla pod and stir it into the mass.
2. Let it cool down completely and get sol-
id in the fridge.
3. Before serving, stir it up using a beater
6 until it becomes creamy. Serving sug-
gestion: Great with fresh fruit.
Mayonnaise
Ingredients
• 200 ml neutral plant oil,
e.g. rapeseed oil
• 1 egg (egg yolk and egg white)
• 10 g mild vinegar or lemon juice
• Salt and pepper to taste
Preparation
1. Give an egg and lemon juice into the
measuring beaker 17, hold the beater
6 vertically into the beaker and press
TURBO 11.
2. Add the oil slowly in an equal thin stray
(within about 90 seconds) so that the oil
may get blended with the other ingredi-
ents.
3. Finally season it with salt and pepper to
taste.
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