Recipe Ideas For Grown-Ups - Unold Modell 48850 Bedienungsanleitung

the sugar into the mixture slowly. Stir-
ring the hot milk constantly with the
wire whisk, slowly pour it into the ice
cream foam mixture. Put the egg/milk
mixture back into the milk pan, and
again heat it up under constant stir-
ring until the liquid thickens slightly.
Pour the entire mixture into a mixing
bowl and let it cool for half an hour.
In the meantime melt the chocolate
with three Tsp. in the water bath under

RECIPE IDEAS FOR GROWN-UPS

Pineapple-chocolate shake
1 can pineapple slices (approx. 125 g
net weight), 65 ml coconut milk, 2 egg
whites, 25 g powdered sugar, 1 Tsp.
white rum, 1/2 banana, 1/2 Tsp. lem-
on juice, glacé cherries, wooden skew-
ers, 125 ml pineapple juice, an addi-
tional 60 ml coconut milk.
Puree 3/4 of the pineapple slices with
the pineapple syrup from the can and
the coconut milk (65 ml). Cut the re-
maining slices into small pieces, add,
and let everything cool for one half
hour.
Beat the egg whites and powdered
sugar and fold it into the fruit puree.
In the ice cream machine let the entire
mixture freeze approx. 40 minutes. Af-
ter 25 minutes add the rum.
Cut half of the banana into slices and
drizzle with lemon juice. Put the slices
and cherries on wooden skewers.
Put 4 large scoops of ice cream in
a mixing bowl. Keep the rest in the
freezer.
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constant stirring and stir it into the egg
milk mixture with a heaping teaspoon
of cocoa until the chocolate is com-
pletely dissolved. Allow the mixture to
cool for half an hour, then again put it
in the refrigerator for approx. one hour.
Whip the remaining whipping cream
slightly and fold it into the chocolate/
milk mixture. Pour the entire mixture
into the running ice cream machine
and let it freeze approx. 30 minutes.
Add the pineapple juice, the coconut
milk, and the rest of the banana to the
scoops of ice cream and puree it all.
Distribute the mixed beverage in the
four glasses and decorate with the
skewers.
Campari-orange sorbet
35 ml Campari, 200 ml orange juice,
75 g powdered sugar, 1 egg white
Pour the Campari with 380 ml orange
juice and 70 g powdered sugar into
a high mixing bowl and stir until the
sugar is dissolved. Put the entire mix-
ture in the refrigerator for two hours.
After the cooling time has elapsed,
beat the egg white with the rest of
the powdered sugar and remaining or-
ange juice until it is foamy. Stir the
egg white mixture together with the or-
ange-Campari mixture.
Pour the ice cream mixture into the
running ice cream machine and let it
freeze in 30 to 40 minutes.
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