Catler JE 8011 - Manual (Page 47)

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RECIPES (USING PUREE EXTRACTOR) – DESSERTS AND FRUIT SAUCES
MANGO GELATO
Serves 4 to 6
400 g fresh mango pieces
½ cup sugar
½ cup cream
2 tablespoons fresh lemon juice
1. Process mango pieces using Puree Extrac-
tor.
2. Add sugar, cream and lemon juice to proc-
essed mango and mix well.
3. Pour into an ice cream maker and use as di-
rected by manufacturer or pour into a freez-
er proof container. Cover with a lid. Alterna-
tively, place into freezer until mixture begins
to freeze around edges.
4. Remove from freezer and whisk mixture
with a fork to break up ice crystals.
5. Cover with lid and return to freezer until fro-
zen.
TIP:
An ice-cream maker will produce a creamier,
smoother gelato.
PINEAPPLE, PASSIONFRUIT SHERBET
Serves 6
1 medium pineapple, peeled
8 passionfruit, pulp removed
½ cup sugar syrup (see recipe below)
1. Cut peeled pineapple into quarters. Remove
core and discard.
2. Cut pineapple into chunks.
3.
Process pineapple and passionfruit pulp
through juicer using Puree Extractor.
4. Stir sugar syrup into pineapple mixture.
5. Pour into an ice-cream maker and use as
directed by manufacturer or alternatively,
pour into a freezer proof container. Cover
with a lid. Place into freezer until mixture be-
gins to freeze around edges.
6. Remove from freezer and whisk mixture
with a fork to break up ice crystals.
7. Cover with lid and return to freezer until fro-
zen.
SUGAR SYRUP
Makes approx 3 cups
3 cups white sugar
2 cups water
1. Place sugar and water into a heavy base
saucepan and cook stirring over a very low
heat until sugar has dissolved
2. Increase to a medium low heat and boil mix-
ture for 5 minutes.
3. Remove from heat and allow to cool com-
pletely.
Store in an airtight container in a cool place.
RECIPES (USING PUREE EXTRACTOR) – DESSERTS AND FRUIT SAUCES