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LEMON SORBET
Amount: approx. 300 ml
INGREDIENTS
75 g caster sugar
150 ml water
75 ml fresh lemon juice
1 small egg white
PREPARATION
The ice bucket should have been in the freezer for up to 16 hours in an upright posi-
tion. The ice bucket is cooled sufficiently, when you do not hear any gurgle while
shaking it.
Place water, lemon juice and sugar into a medium heavy-based saucepan. Heat until
the sugar is dissolved. Cook on low heat for approx. 2 minutes. Leave the syrup cool
down, then refrigerate to +5 °C.
Whip the chilled egg white to get a white cream. Then combine the water mixture
and whipped egg white.
Install the gearbox in the bread maker. Then protect your hands with gloves and
take the ice bucket out of the freezer. Fix the ice bucket on the gearbox. Push the
stirring paddle onto the drive shaft in the centre of the ice bucket (see: „Using the
Ice Bucket“).
Select program 15 Ice Cream and adjust the stirring time to 25 minutes. Start the
program.
As soon as the stirring paddle is rotating, shortly stir your prepared ice mixture. Then
slowly fill it into the ice bucket. Thereafter close the lid of the bread maker and wait
until the acoustic signal sounds.
Protect your hands with gloves and take the ice bucket out of the bread maker.
Using a plastic spoon, fill the ice cream in an air-tight container and place it in the
freezer until it has the desired consistency. You may store the ice cream for approx.
1 week in the freezer.
42823_BDA_20160406.indd 131 4/14/2016 2:52:04 PM
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