Catler JE 4011 - Manual (Page 36)

R12
DESSERTS AND FRUIT SAUCES
MANGO GELATO
Serves 4 to 6
400g fresh mango pieces
½ cup sugar
½ cup cream
2 tablespoons fresh lemon juice
1. Process mango pieces using Puree
Extractor.
2. Add sugar, cream and lemon juice to
processed mango and mix well.
3. Pour into an ice cream maker and use as
directed by manufacturer or pour into
a freezer proof container. Cover with a
lid. Alternatively, 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
frozen
TIP:
An ice-cream maker will produce a creamier,
smoother gelato.
TROPICAL ICE POPS
Makes approximately 12 ice pops
1 punnet strawberries, hulled
¼ rockmelon, seeded and chopped
2 bananas, peeled
½ small pineapple, peeled and cored
4 passionfruit
1. Process strawberries using Puree
Extractor and pour into ice block
containers.
2. Process rockmelon using Puree extractor
and pour into ice block containers over
strawberry mixture.
3. Repeat this process with remaining fruit
(banana, pineapple and passionfruit) can
be processed together.
4. Insert ice-cream sticks into ice blocks and
freeze until fi rm, at least 6 hours.
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
begins 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
frozen.
STRAWBERRY COULI
Makes approximately 3 cup
1 punnet strawberries, hulled
2 tablespoons icing sugar
1. Process strawberries using Puree
Extractor.
2. Add icing sugar, to processed
strawberries and mix well.
3. Serve spooned over ice cream, meringue
or chocolate cake.
DESSERTS AND FRUIT SAUCES