Recipes - Unold Limited Edition 48891 Bedienungsanleitung

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 Cal-
vados 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 remai-
ning 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.
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.
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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 va-
nilla sugar and the orange peels. Melt
chocolate and nougat and add to the
eggs, add liqueur or rum. Add the bea-
ten cream. Mix all ingredients and pre-
pare ice cream in the ice cream maker.