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

 

 

16

Page 16
Image 16
Philips HR2305 manual Liqueur, if desired, 150g 5.3oz peeled pears, Line the base of the springform tin with a

HR2305 specifications

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