User manual

Cherry ice cream mousse
- 550 g (1 lb 3.5 fl. oz) stoned cherries
- 300 cc (10.5 fl. oz) syrup (See page 5)
- juice of 1/2 lemon
- 2 egg whites
- 50 cc (13/4 fl. oz) cream
- 2 tablespoons Maraschino
- Puree the stoned and washed
™ Puree the stoned and washed cherries with the lemon juice, the syrup and the maraschino. Beat the
egg whites until almost stiff. Stir the cherry mixture into the beaten egg whites and then pour in the
cream. Make sure that all the ingredients are thoroughly mixed. Switch on the machine and pour the
mixture into the cooling bowl.
Preparation time: approx. 50 minutes.
Montanara
(6 persons)
- cherry ice cream mousse
- 6 dessert plates
- 6 cold crèpes
- Fruit salad, e.g.: kiwi fruit, green grapes,strawberries, berries, pears.
- Some fresh mint leaves
- Sprinkle crèpes with icing sugar
Ice cream bavarois
- 500 cc (1 pt 1 fl. oz) cream
- 8 g (1/4 oz) clear gelatin
- 3 to 4 tablespoons water
- 100 g (3.5 oz) castor sugar
- 4 to 5 tablespoons Maraschino
- 4 egg whites
- 60 g (2 1/4 oz) chopped candied fruit
™ Soak the gelatin leaves in a bowl of cold water. Partially whip the cream with half the sugar, until
thickened but not stiff. Partially whip the egg whites with the remaining sugar. Heat the water in a
pan. Remove the pan from the heat and dissolve the drained gelatin leaves in the water.Add the
maraschino and allow the mixture to cool. Mix the whipped cream with the beaten egg whites, then
stir in the gelatin mixture. Make sure that all the ingredients are thoroughly mixed. Switch on the
machine and pour the mixture into the cooling bowl.Add the candied fruits halfway through the
preparation
Preparation time: approx. 45-55 minutes.
Coupe Helene
(serves 4 to 6 persons)
- Ice cream bavarois; 4-6 dessert plates
- 16-24 black currents
- 4-6 tablespoons cold fruit sauce, e.g. strawberry or raspberry
- 4-6 tablespoons yoghurt
- Mint leaves
™ Pour the fruit sauce onto the middle of the plate and then pour the yoghurt into the centre of this
sauce. Use a cocktail stick to draw a line from the centre to the edge of the plate.
ENGLISH16