Magimix GELATO CHEF 2200 - Manual (Page 15)

13
FROZEN MEUSLI AND YOGHURT
8 oz (250 g) meusli (without any dried fruit) - 2 oz (50 g) raisins - 1 tablespoon water - 1/2
pint (300 ml) plain yoghurt - 1/2 pint (300 ml) milk or single cream - 2 oz (50 g) Demerara
sugar.
Soften the raisins by soaking them for several hours in the water. Mix all the ingredients
together. (Makes up to 1 1/2 pints mixture)
TOASTED OAT, APPLE AND FROMAGE FRAIS ICE CREAM
4 oz (100g) porridge Oats - 2 eating apples - 2 oz (50 g) hazelnuts (chopped) - 1/2 pint (300
ml) Fromage Frais or soured cream - 1/2 pint (300 ml) single cream - 4 tablespoons runny
honey (or to taste).
Mix the oats and nuts together and put them under the grill for a few minutes to brown.
Watch them carefully and turn them carefully. Peel and core the apples and grate the fruit
finely. Stir together the Fromage Frais and cream and add all the other ingredients,
checking to see if it is sweet enough.
(Makes approximately 1 1/4 pints)
SAUCES
HOT CHOCOLATE SAUCE
5 oz (150 g) plain chocolate - 1 oz (25 g) caster sugar - 1 oz (25 g) unsalted butter.
Put the broken up chocolate, the sugar and 4 tablespoons water in a small saucepan. Melt
the chocolate over a gentle heat, then slowly increase the heat and boil for 2 minutes. Beat
in the butter and serve hot. This is good over many ice creams including Banana, Coffee, or
Vanilla.
MELBA SAUCE
8 oz (250 g) raspberries - 3 oz (75 g) icing sugar - Juice of 1/2 a lemon.
Mash or puree the raspberries and, if you wish, strain out the pips by sieving the puree. Stir
in the icing sugar and the lemon juice. This sauce can be served hot or gently heated. It is
especially good with the Peach and Sour Cream Ice Cream, the Brown Bread Ice Cream or
the Rich Strawberry Ice Cream.