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Related Manuals for Taurus ROWZER
Summary of Contents for Taurus ROWZER
- Page 1 Recipes and suggestions...
- Page 2 Below we detail all the specific features of the ROWZER, as well as giving you some tips for •Manual cleaning system. Once the black rubber disc and the black jar have been posi- getting the best out of it.
- Page 3 •Once the selected portions have been proces- sed, a warning beep will go off. To release the air •Switch the Rowzer on by pressing the right- which has been pumped in during the process, hand side button.
- Page 4 SORBETS -20ºC. Strawberry sorbet Orange sorbet Ingredients Ingredients • 500 cl of orange juice • 500 g strained strawberry purée • 25 g grated orange rind • juice of 1/2 lemon • 100 g glucose • 100 g glucose • 12 g stabiliser •...
- Page 5 Yoghurt sorbet (1) Make a syrup by heating the water, sugar and Ingredients lemon juice in a small saucepan. • 500 g of yoghurt Put in the peeled and cored pears and cook. • 100 g milk Pulverise the pears, adding syrup until you get •...
- Page 6 • salt to taste • 250 g mató cheese • 250 cl full-cream milk Pulverise the almonds with the mineral water • 100 g honey and leave to stand in cold for 12 hours. Pass them through a superbag. Heat the milk in a small saucepan and dissolve Heat a little of the milk and dissolve the glucose the honey into it.
- Page 7 of water and ice. Heat to 85ºC, remove and leave covered to Strain the mint leaves by pressing them with infuse. your hand and crush with the cooled Strain it, put it into a container, leave it to stand white base. for 12 hours in cold and freeze at -20ºC.
- Page 8 LEMON INGREDIENTS FOR 4 PEOPLE PREPARATION • 225g full-cream milk 1 In cold, mix the cream, milk, dextrose and • 30g cream (half-fat 35%) powdered milk. • 6g powdered creamed milk 2 Heat in saucepan to approx. 35ºC, add the •...
- Page 9 spray. PASSION FRUIT 3 heat to 85ºC, remove and cool quickly to INGREDIENTS FOR 4 PEOPLE 4ºC. 4 Mature for 12 hours in the refrigerator. • 425g passion fruit juice 6 Mix with Turmix to homogenise and allow air • 200g mineral water to enter.
- Page 10 This suggests that you should be cautious when preparing bases for sauces with herbs and spices with Rowzer, as the flavour you obtain is much more intense than that produced using traditional methods. To stabilise the co- lour, soak the herbs for 10-20 seconds in salted water to reduce the action of the chlorophyll.