MAGIMIX Cook Expert Recipe Manual page 150

MANGO-GINGER ICE CREAM
: 5 min
P R E P T I M E S E RV E S 4 / 6
400g frozen mango, cut into
1cm cubes
125g plain yoghurt
1 Chill the metal bowl and put all the ingredients into it. Run the FROZEN DESSERT
programme. If necessary, scrape down the wall of the bowl.
2 Form quenelles* of ice cream using 2 spoons and serve immediately. Or, to scoop
the ice cream, place in the freezer for a few minutes. Do not refreeze.
BA N A N A ic e c re am
Replace the mango with the same quantity of frozen and chopped banana. Just
before serving, sprinkle with desiccated coconut.
RASPBERRY SORBET
: 5 min
P R E P T I M E S E RV E S 4 / 6
400g frozen raspberries
75g caster sugar
1 Chill the metal bowl and put all the ingredients into it. Run the FROZEN DESSERT
programme. If necessary, scrape down the wall of the bowl.
2 Form quenelles* of ice cream using 2 spoons and serve immediately. Or, to scoop
the ice cream, place in the freezer for a few minutes. Do not refreeze.
PE ACH s o r b e t
Replace the raspberries with 400g of frozen, diced peaches.
T I PS
To chill the bowl, place a few ice cubes in it and run the CRUSH programme;
empty and dry thoroughly.
For a lighter sorbet, after running the FROZEN DESSERT programme, fit the
whisk and run the EXPERT programme for 30 seconds/speed 6.
298
80
:
P R O G R A M M E
1 tsp grated root ginger
75g caster sugar
50ml coconut milk
5
:
P R O G R A M M E
1 egg white
1 tbsp lemon juice