Unold Gusto Gebruiksaanwijzing pagina 38
Inhoudsopgave
DE
Kiwi ice cream
10 ripe kiwis, 20 g stevia, 4 TBSP apple sauce, 500 ml apple juice, 4 egg whites
EN
2 TBSP lemon juice
Peel the kiwis, cut them into pieces and put them in a high bowl. Add stevia,
FR
apple sauce and apple juice. Puree with the hand mixer. Beat egg whites and
NL
lemon juice until creamy, and blend with the kiwi mixture. Pour into the ice
cream maker and freeze for approx. 40 minutes.
IT
Sour cherry sorbet
ES
500 g sour cherries (from the jar, drained), 2 TBSP lemon juice, 10 g stevia,
500 ml apple juice, 2 envelopes of gelatine that dissolves in cold liquids
PL
Pour all the ingredients into a high bowl and puree with the hand mixer. Pour
into the ice cream maker and freeze for approx. 40 minutes.
Iced tomato cream
(As an appetiser or intermediate course on hot days)
250 ml tomato juice, 250 ml tomato puree (finished product), 400 g sour cream,
200 g sweet cream, 1 TBSP salt, 4 pinches stevia, 4 TBSP lemon juice, 1 TBSP
finely chopped parsley, 1 TBSP chopped chives, 2 envelopes of gelatine that dis-
solves in cold liquids, black pepper and Tabasco sauce to taste
Pour all the ingredients into a high bowl and puree with the hand mixer. Pour into
the ice cream maker and freeze for approx. 40 minutes. Tip: You can also add
between 1 TBSP and 2 TBSP of balsamic vinegar (depending on the prepared
quantity) and finely chopped basil leaves. In this case leave out the Tabasco
sauce, parsley and chives.
Cucumber ice cream
2 cucumbers, 4 TBSP lemon juice, 2 TBSP sunflower oil, 2 TBSP olive oil,
2 envelopes "Dill" spice blend for cucumber salad (or 4 TBSP finely chopped
dill), 6 g stevia, 2 envelopes of gelatine that dissolves in cold liquids, 4 egg
whites, salt and pepper to taste
Peel cucumbers and cut them in half, scoop out the seeds, cut in large pieces
and put them in a high bowl. Puree with the hand mixer. Add all the other
ingredients, except the egg whites, and mix. Add a pinch of salt to the egg whites
and beat until creamy, then fold into the cucumber puree with a whisk. Pour into
the ice cream maker and freeze for 30 to 40 minutes.
38 von 112
Copyright UNOLD AG | www.unold.de
Stand 16.10.2024
Inhoudsopgave
