Recipes - Unold Gusto Gebruiksaanwijzing
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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
375 g apple, 1 lemon, 2–3 tblsp Calvados or apple brandy, 1 egg, 1 egg yolk,
75 g sugar, 250 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 maker. At the end of
freezing, add the apple cubes and the apple brandy. Serve with black current or
blackberry sauce.
Praliné Parfait
50 g sugar, 80 ml water, 2 egg yolk, 1 tsp vanilla sugar, 1 pinch of grated orange
peels, 75 g plain chocolate, 60 g nougat, 1 tblsp cocoa liqueur or rum, 250 ml
cream
Boil sugar with water, beat the egg with the cooled sugar water, the vanilla sugar
and the orange peels. Melt chocolate and nougat and add to the eggs, add
liqueur or rum. Add the beaten cream. Mix all ingredients and prepare ice cream
in the ice cream maker.
STEVIA RECIPES
You can replace sugar with stevia. In this case always replace approx. 1/10 of
the specified sugar weight with stevia (for example, instead of 100 g of sugar,
use 10 g of stevia). We have provided several recipe suggestions for you here.
However please note that chocolate ice cream cannot be produced, because fat
and sugar come from the bar of chocolate. Likewise, vanilla ice cream cannot be
produced because in this case the sugar functions as an indispensable flavour
carrier.
Only use very fresh eggs. Consume the ice cream within one week. Consume
thawed ice cream immediately, do not refreeze it.
Stand 16.10.2024
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