Liqueur, if desired, 150g 5.3oz peeled pears

7.0.33 Pear and apricot ice cream		•	6 marshmallows or wine gums	•	125ml (4.2 fl.oz) whipped cream
•	150g (5.3oz) apricots (stoned and peeled)	•	Put the ice cream on the plates. Arrange the	•	liqueur, if desired
•	150g (5.3oz) peeled pears		other ingredients on the plates according to	• Line the base of the springform tin with a
• 90g (3.2oz) caster sugar			your own imagination.		round piece of greaseproof paper and the
• 200ml (6.6fl.oz) whole milk					sides with one long strip of greaseproof paper.
•	100ml (3.3fl.oz) whipping cream	7.0.35 Pineapple ice cream pudding			Put the tin in the freezer for about 30 minutes.
•	2 tbsps lemon juice	•	350g (12.5oz) fresh pineapple		This prevents the ice cream from melting
• Puree the fruit together with the lemon juice,		•	200g (7oz) icing sugar or caster sugar		when you fill the tin.
	sugar and milk. Add the cream. Make sure that	•	400ml (13.5 fl.oz) whipping cream	• Slice the sponge cake into 2 layers and place
	all ingredients are thoroughly mixed.	•	1 tbsp lemon juice		one layer on the bottom of the tin. Sprinkle
•	Switch on the ice cream maker and pour the	•	Peel the pineapple and remove the hard core		the bottom layer with liqueur, if desired. Cover
	mixture into the cooling bowl.		and the eyes. Puree the pineapple together		the cake with a layer of ice cream and then
Preparation time: 30-40 minutes.			with the sugar and the lemon juice. Partially		place the second layer of cake on top. Cover
			whip the cream. Stir the pineapple mixture		the tin with paper. Put the cake in the freezer
			into the whipped cream. Make sure that all		for about 1 hour (depending on how hard the
			ingredients are thoroughly mixed.		ice cream is).
		•	Switch on the ice cream maker and pour the	• Place the serving plate in the refrigerator
			mixture into the cooling bowl.		for a while. Remove the side of the cake tin,
		Preparation time: 45-55 minutes.			place the cake upside-down on the plate and
					remove the tin base.
		7.0.36 Ice cream cake Caprice		The photo gives a decoration suggestion.
		(serves 6-8 persons)
		•	Pineapple ice cream pudding
7.0.34 Children’s Carnival		•	1 springform cake tin, 20-22cm (7.5-8.5
(6 persons)			inches) in diameter
•	Pear and apricot ice cream	•	greaseproof paper
•	6 dessert plates	•	1 round sponge cake
•	6 marshmallow tea cakes or marshmallows	•	6 pineapple slices
•	18 coloured chocolates	•	1 tin of tangerine segments
•	6 biscuits covered with a layer of chocolate	•	kiwi fruits

HR2305 specifications

The Philips HR2305 is an innovative kitchen appliance designed to make food preparation more efficient and convenient. This hand blender is lightweight and ergonomically designed, making it easy to handle while blending, mixing, or pureeing a wide variety of ingredients. Its exceptional performance makes it a go-to tool for chefs and home cooks alike.

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In conclusion, the Philips HR2305 hand blender combines powerful performance, innovative technology, and user-friendly features. Its ProMix blending technology, robust motor, and ergonomic design make it an essential kitchen tool for anyone looking to elevate their cooking experience. Whether preparing smoothies, soups, or sauces, the HR2305 is poised to enhance efficiency and deliver professional-quality results.

liqueur, if desired

150g (5.3oz) peeled pears

• Line the base of the springform tin with a

• 90g (3.2oz) caster sugar

your own imagination.

2 tbsps lemon juice

350g (12.5oz) fresh pineapple

200g (7oz) icing sugar or caster sugar

when you fill the tin.

400ml (13.5 fl.oz) whipping cream

all ingredients are thoroughly mixed.

1 tbsp lemon juice

whip the cream. Stir the pineapple mixture

into the whipped cream. Make sure that all

ingredients are thoroughly mixed.

ice cream is).

• Place the serving plate in the refrigerator

Preparation time: 45-55 minutes.

remove the tin base.

The photo gives a decoration suggestion.

(serves 6-8 persons)

Pineapple ice cream pudding

HR2305 specifications