Rating: 5 out of 5 stars
5/5
Ebook251 pages1 hour
Ice Cream and Sorbets: Our 100 top recipes presented in one cookbook
Rating: 5 out of 5 stars
5/5
()
About this ebook
Hot on ice cream!
Make your favourite kind of ice cream! Our recipe ideas will guarantee success with ice cream made with milk or cream, refreshing fruit sorbets and granitas as well as parfaits.You don't even need an ice cream maker! From pistaschio and apricot ice cream, Tartufo and a refreshing orange sorbet to a tingling espresso granita, ice cream praline, cherry parfait and vanilla-blueberry-ice cream bomb, there's a favourite recipe here for everyone with a sweet tooth.
- From ice cream classics to trendy new recipes
- Easy-to-follow, step-by-step instructions and a great photo with every recipe
- Suitable for beginners and experienced cooks alike
Make your favourite kind of ice cream! Our recipe ideas will guarantee success with ice cream made with milk or cream, refreshing fruit sorbets and granitas as well as parfaits.You don't even need an ice cream maker! From pistaschio and apricot ice cream, Tartufo and a refreshing orange sorbet to a tingling espresso granita, ice cream praline, cherry parfait and vanilla-blueberry-ice cream bomb, there's a favourite recipe here for everyone with a sweet tooth.
- From ice cream classics to trendy new recipes
- Easy-to-follow, step-by-step instructions and a great photo with every recipe
- Suitable for beginners and experienced cooks alike
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Reviews for Ice Cream and Sorbets
Rating: 5 out of 5 stars
5/5
1 rating1 review
- Rating: 5 out of 5 stars5/5coming from a seriously health conscious foodie, this book is too nice to pass by. Sometimes a bit of exotic indulgence is worth the minor transgression. Every recipy is tantalisingly tempting.
Book preview
Ice Cream and Sorbets - Naumann & Göbel Verlag
fat.
Refreshing granitas
Melon granita
with mint
Preparation time: 15 minutes (plus freezing time)
Per serving approx. 54 kcal/226 kJ
1 g P, 1 g F, 9 g CH
Serves 4
400 g watermelon
½ bunch mint
½ lime
mint leaves for garnishing
1Peel and de-seed the watermelon, and then chop the flesh into small pieces. Wash the mint, shake dry and remove 10 leaves. Squeeze the juice from the lime.
2Purée the watermelon pieces together with the lime juice and the mint leaves in a food processor. Freeze the mixture, stirring it frequently with a fork. Divide the granita between four glasses and serve garnished with mint leaves.
Blood orange granita
with honey
Preparation time: 15 minutes (plus freezing time)
Per serving approx. 255 kcal/1068 kJ
3 g P, 1 g F, 56 g CH
Serves 4
6−8 blood oranges
1 untreated orange
150 g blossom honey
1Squeeze the juice from the blood oranges and measure out 400 ml. Wash the untreated orange under warm water, dry and grate the zest.
2Purée the juice, zest and honey in a food processor, and place in the freezer to freeze. Stir it through frequently during freezing. Divide the granita between the glasses and serve immediately.
Strawberry granita
lovely and light
Preparation time: 20 minutes (plus cooling and freezing time)
Per serving approx. 124 kcal/519 kJ
1 g P, 1 g F, 27 g CH
Serves 4
125 g icing sugar
500 g strawberries
2 tbsp lemon juice
1Pour the sugar into a saucepan together with 125 ml of water and stir until dissolved, bring to the boil and simmer for 5 minutes. Leave to cool. Wash the strawberries and then purée them in a food processor together with the lemon juice. Stir in the sugar syrup.
2Strain the strawberry purée through a sieve into a bowl and freeze for approx. 6 hours, stirring it frequently with a fork during freezing. Divide between the glasses and serve immediately.
TIP
Fresh strawberries are widely available from markets and supermarkets. Ideally, this healthy fruit should be enjoyed or processed right after purchasing as it is highly susceptible to bruising and perishes quickly.
Cranberry granita
with limoncello and vodka
Preparation time: 30 minutes (plus cooling and freezing time)
Per serving approx. 222 kcal/929 kJ
4 g P, 1 g F, 49 g CH
Serves 4
50 ml limoncello
50 ml vodka
5 tbsp lime juice
8 tbsp cranberry juice
3 tbsp sugar
slices of fruit for garnishing
1Combine the limoncello, vodka, lime juice and cranberry juice. Add the sugar to 100 ml of water and stir over a medium heat until dissolved. Stir in the other ingredients and leave to cool.
2Pour the mixture into a shallow bowl and leave to freeze in the freezer for approx. 5 hours. Stir frequently during this time to fold in the ice crystals.
3Allow the granita to thaw slightly before serving and then transfer to glasses, garnish with fruit slices and serve immediately.
Citrus granita
with honey
Preparation time: 15 minutes (plus cooling and freezing time)
Per serving approx. 121 kcal/507 kJ
1 g P, 1 g F, 22 g CH
Serves 4
1 untreated orange
1 untreated grapefruit
1 untreated lime
1 untreated lemon
200 ml mineral water
50 g blossom honey
4 lemon balm leaves
1Wash and dry all of the fruit, and peel the zest into very thin strips. Squeeze the juice from the fruit and strain. Bring the mineral water to the boil with the honey and leave to cool.
2Combine the fruit juice with the finely chopped zest and the chopped lemon balm; stir into the honey syrup. Pour into a bowl and freeze.
3Stir with a fork several times. Divide among glasses and serve immediately.
Hibiscus flower granita
with honey
Preparation time: 20 minutes (plus freezing time)
Per serving approx. 51 kcal/214 kJ
1 g P, 1 g F, 12 g CH
Serves 4
2 tbsp sugar
5 tsp dried hibiscus
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