Bravetti KP300H owner manual Helpful Hints Recettes, Disposal of Unit, Sorbet à l’orange

HELPFUL HINTS

RECETTES

•Some recipes require pre-cooked ingredients. For best results, the mixture should be chilled overnight before using. Chilling over an ice bath is another solution to cool ingredients more rapidly.

•To make an ice bath, fill a large container with ice cubes and water. Place container with mixture to be used into the ice bath. Cool precooked ingredients completely.

•Prior to freezing, most recipes can be stored in the refrigerator for up to 3 days if well covered. Stir ingredients well before using.

•Do not use frozen ingredients directly in the ice cream maker, thaw frozen ingredients first, as frozen food could damage ice cream spoons.

•Uncooked recipes will give you the best results when an electric mixer is used to cream the eggs and sugar. This helps increase the volume in the ice cream mixture.

•Most ice cream recipes are a combination of cream, milk, eggs and sugar. You may use any type of cream that you prefer, but the type of cream that you do use will affect the flavor and texture of the ice cream that you are making. The higher percentage of fat in the cream, the richer the ice cream and the softer the texture.

i.e. Heavy cream has 35% fat, whipping cream has 30% fat, coffee or light cream has 18% fat, and half & half has 10% fat. Any combination may be used but the total liquid measurement must remain the same.

•Always start with liquid ice cream mixtures when preparation starts. Do not use stiff mixtures such as whipped cream or frozen liquids.

•Artificial sweeteners can be substituted for sugar. Please note though that heat affects the sweetness of the artificial sweetener. We recommend that you use artificial sweeteners to mixtures that are cold or that have been completely cooled. When a recipe calls for you to heat the liquid ingredients so that the sugar may dissolve, omit the heating process and simply stir in the artificial sweetener until it is thoroughly dissolved.

•With recipes that involve alcohol, the alcohol should be added in the last 10 (ten) minutes of the freezing process as alcohol could slow down the freezing process.

•For sorbet, test the ripeness and sweetness of the fruit before you use it. Freezing process will make fruit less sweet. If the fruit is tart add sugar to the recipe.

•Do not operate the unit longer than required. If after 40 minutes the mixture is not yet solid or has thawed again, do not continue. Possible reasons for mixture not freezing:

-The freezer canister was not cold enough;

-The mixture was too warm, the proportion of the ingredients was not correct.

•Do not store prepared ice cream in the freezer canister for more than a few days.

Disposal of Unit

The gel in the freezer canister contains no toxic materials. You may dispose of them as normal household waste.

Sorbet à l’orange

2	tasses	Jus d’orange frais
1	tasse	Jus de 1Citron
		Eau
1	tasse	Sucre

1.Dans une casserole de taille moyenne, faites chauffer l’eau et le sucre jusqu’à ce que le sucre soit dissout.

2.Amenez à ébullition, laissez mijoter 2 minutes et laissez refroidir.

3.Incorporez les jus d’orange et de citron au mélange sucré.

4.Mettez le mélange au réfrigérateur 2 à 3 heures.

5.Versez dans les contenants de congélation. Faites congeler la crème glacée selon les instructions.

Yogourt Glacé à la Vanille

1	c. à thé	Essence de Vanille
1	tasse	Enveloppe de Gélatine
2 1/4		Lait
1 1/2	tasse	Yogourt Nature
1/2	tasse	Sucre
1/4	tasse	Sirop de Maïs

1.Mélangez le lait, le sucre et la gélatine. Laisser reposer 1 minute.

2.Faites cuire à feu doux pendant environ 5 minutes, jusqu’à ce que la gélatine soit dissoute.

3.Laissez refroidir le mélange complètement.

4.Incorporez l’essence de vanille, le yogourt et le sirop de maïs au mélange refroidi.

5.Versez dans un contenant, couvrez et mettez au réfrigérateur 8 heures.

6.Versez dans les contenants de congélation. Faites congeler la crème glacée selon les instructions.

Crème Glacée aux Fraises sans Produits Laitiers

2	c. à thé	Gélatine
1/4	tasse	Jus de Pommes et Fraises
2/3	tasse	Confiture de Fraises
3	tasse	Lait de Soya à la Vanille
1	c. à thé	Essence de Vanille

1.Dans un bol de verre, saupoudrez la gélatine sur le jus de pommes et fraises. Laissez reposer, en mélangeant occasionnellement, jusqu’à ce que la gélatine soit dissoute, pendant 10 minutes.

2.Dans une casserole, fouettez ensemble la confiture et 2 tasses de lait de soya. Faites cuire jusqu’à chaud, en mélangeant fréquemment. Retirez du feu. Ajoutez le mélange de gélatine molle au mélange chaud. Mélangez à nouveau, jusqu’à ce que la gélatine soit entièrement dissoute. Incorporez le restant du lait de soya et l’essence de vanille. Couvrez et laissez refroidir pendant 15 à 10 minutes.

3.Versez le mélange refroidi dans les contenants à congeler. Congelez selon les instructions.

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