Unold 48880 Gebruiksaanwijzing pagina 37

Beschikbare talen

Kiwi ice cream

12 ripe kiwis, 25 g stevia, 5 TBSP apple sauce, 625 ml apple juice, 5 egg whites

3 TBSP lemon juice

Peel the kiwis, cut them into pieces and put them in a high bowl. Add stevia,

apple sauce and apple juice. Puree with the hand mixer. Beat egg whites and

lemon juice until creamy, and blend with the kiwi mixture. Pour into the ice

cream maker and freeze for approx. 40 minutes.

Sour cherry sorbet

625 g sour cherries (from the jar, drained), 3 TBSP lemon juice, 12 g stevia,

625 ml apple juice, 2 envelopes of gelatine that dissolves in cold liquids

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)

300 ml tomato juice, 300 ml tomato puree (finished product), 500 g sour cream,

250 g sweet cream, 2 TBSP salt, 5 pinches stevia, 5 TBSP lemon juice, 2 TBSP

finely chopped parsley, 2 TBSP chopped chives, 2 envelopes of gelatine that

dissolves in cold liquids, black pepper and Tobasco 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

2,5 cucumbers, 5 TBSP lemon juice, 3 TBSP sunflower oil, 3 TBSP olive oil,

2 envelopes "Dill" spice blend for cucumber salad (or 5 TBSP finely chopped

dill), 7 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.

Stand 25.10.2024

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