SE_SORBETIERE_2551055_MISE EN PAGE 1 10/11/11 09:02 PAGE42
YOGHURT AND RED-BERRY ICE CREAM
100 g strawberries, 100 g raspberries 100 g blueberries, 250 g natural yoghurt, 110 g caster sugar.
•Rinse the red fruits and use a blender to make them into a puree. Sieve to remove pips, if desired.
•Mix the sugar and yoghurt in a bowl until the sugar has been completely
dissolved.
EN • Add the fruit puree and mix well.
• Prepare in the ice cream maker and transfer to a sealed container and freeze for at least 2 hours to firm up.
LOW FAT STRAWBERRY ICE CREAM
400 g strawberries, 3 egg yolks, 100 g caster sugar, 200 ml buttermilk.
•Rinse the strawberries and use a blender to make them into a puree.
•Gently heat the egg yolks with two tablespoons of strawberry puree in a small saucepan until the mix thickens.
•Place the egg mixture into a cold jug, add the reminder of the strawberry puree and mix until smooth.
•Then stir in the sugar and buttermilk.
•Put in the refrigerator to cool for at least 12 hours before preparing in the ice cream maker.
ORANGE SORBET
300 g sugar, 300 ml water, 400 ml carton orange juice.
•Mix the water and sugar in a saucepan, stir over a low heat until the sugar dissolves then bring to the boil for 10 minutes.
•Let the syrup cool down to room temperature.
•Stir in the orange juice and place the preparation in the refrigerator for at least 12 hours for it to cool before preparing in the ice cream maker.
Variations:
•You can use lemon or grapefruit juice or mashed kiwis (for the latter, also add a tablespoon of lemon juice).
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