Sunbeam GL5400 manual Gelato variations, Passionfruit Gelato, Pistachio Gelato, Mint Sorbet

Recipes continued

Recipes continued

Gelato variations

Chocolate Nougat Gelato makes approx. 1 litre

Cooking & Prep time:

35 minutes + chilling time

1 quantity gelato custard base

80g Toblerone chocolate, chopped

50g chopped Toblerone chocolate, extra

1.Follow steps 1-7 for gelato custard base. Heating the 80g chocolate with the cream and milk.

2.Add finely chopped chocolate to the gelato mixture through the pouring hole when churning.

Passionfruit Gelato makes approx. 1 litre

You will need approximately 4 passionfruit for this recipe

Cooking & Prep time:

30 minutes + chilling time

1 quantity gelato custard base ½ cup passionfruit pulp

1.Follow steps 1-7 for gelato custard base.

2.Stir through passionfruit before churning.

Pistachio Gelato makes approx. 1 litre

Cooking & Prep time:

40 minutes + chilling time

1 quantity gelato custard base

¹/³ cup (50g) roasted and chopped pistachios

1.Follow steps 1-7 for gelato custard base.

2.Add chopped pistachios to the gelato mixture through the pouring hole when churning.

SORBET

A delicious dairy and fat free dessert which is a perfect way to finish off a meal or enjoy as a treat on a hot day! Sorbets have a sugar syrup base.

When making sorbets in Snowy it is essential that the freezer canister is as cold as possible. In most cases the paddle will not reverse when making sorbets. To gauge if your sorbet is ready, wait until the mixture comes close to the top of the paddle or looks quite frozen. This time will vary depending on temperature of ingredients, freezer canister and abient temperature.

Sugar Syrup makes approx. 1 cup

Cooking & Prep time:

10 minutes + chilling time

1 cup (250ml) water

½ cup (110g) caster sugar

1.Place the water and sugar in a small saucepan.

2.Stir over a low heat until the sugar dissolves. Bring to the boil and cook for 2 minutes. Remove from heat and allow to cool at room temperature before refrigerating for a 2-3 hours or until cold.

Mixed Berry Sorbet Makes approx. 750ml

Cooking & Prep time:

20 minutes + chilling time

500g frozen mixed berries, thawed

1½ tablespoons lime juice

1 quantity sugar syrup

1.Place thawed berries and their juices in a food processor and puree until smooth. Push berries through a sieve to remove the seeds. Chill.

2.Combine the sugar syrup, berries and lime juice and stir to combine.

3.Position the Frozen dessert maker as directed on pages 7-8. Turn unit on; add mixture through the pouring hole.

4.Mixture will be ready once the paddle starts to rotate in the other direction or has thickened.

Watermelon Sorbet Makes approx. 1 litre

You will need 1.2kg watermelon for this recipe

Cooking & Prep time:

10 minutes + chilling time

1 quantity sugar syrup

2 cups (500ml) freshly juiced watermelon

2 tablespoons lemon juice

1.Combine the sugar syrup, watermelon and lemon juice and stir to combine.

2.Position the Frozen dessert maker as directed on pages 7-8. Turn unit on; add mixture through the pouring hole.

3.Mixture will be ready once the paddle starts to rotate in the other direction or has thickened.

Fresh Pineapple and
Mint Sorbet	Makes approx. 750ml

You will need approximately 1 pineapple for this recipe

Cooking & Prep time:

10 minutes + chilling time

1 quantity sugar syrup

2½ cups freshly juiced pineapple juice

1 tablespoon finely shredded mint

1.Combine the sugar syrup, pineapple juice and shredded mint and stir to combine.

2.Position the Frozen dessert maker as directed on pages 7-8. Turn unit on; add mixture through the pouring hole.

3.Mixture will be ready once the paddle starts to rotate in the other direction or has thickened.

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