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H.Koenig SRB60 Manual

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Yogurt freddo al lampone
ingredienti
Lamponi freschi 200 g
Zucchero a velo 100 g
Yogurt naturale 200 ml
Schiacciare i lamponi fino a raggiungere una purea. Per un risultato uniforme rimuovere i semi mediante
setacciatura. Aggiungere lo zucchero e lo yogurt naturale e mescolare insieme. Versare il composto nel
contenitore freddo con le fruste in esecuzione. Lasciar congelare fino ad ottenere la consistenza
desiderata.
Gelato al cioccolato e menta
ingredienti
Latte scremato 200 ml
Zucchero a velo 50 g
Panna 200 ml
Estratto di menta piperita qualche goccia
Cioccolato grattugiato 50 g
Mettere il latte e lo zucchero in una casseruola. Mettere a fuoco basso e mescolate fino a quando lo
zucchero si dissolve, poi lasciar raffreddare. Mescolare la panna e la menta piperita nel latte raffreddato.
Versare il composto nel contenitore freddo con le fruste in esecuzione. Quando il composto inizia a
congelare, aggiungere il cioccolato grattugiato attraverso l’apertura e lasciar congelare fino ad ottenere
la consistenza desiderata.
Gelato alla fragola
ingredienti
Fragole fresche 250 g
Zucchero a velo 100 g
Panna 100 ml
Succo di limone succo di ½ limone
Limone di piccole dimensioni
Frullare le fragole fino a raggiungere una consistenza uniforme e aggiungere gli altri ingredienti. Versare
il composto nel contenitore freddo con le fruste in esecuzione. Lasciar congelare fino ad ottenere la
consistenza desiderata.
Sorbetto al limone
ingredienti
Zucchero semolato 175 g
Acqua 175 ml
Succo d'arancia succo d'arancia da 1/2 arancia di medie dimensioni
Succo di limone 100 ml
Albume d'uovo 1/2 albume di medie dimensioni
… 35


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