Robot Coupe C 40 A Instructions Manual page 12

Weigh the juice and weigh out the same amount in su-
gar.
Place the juice in a preserving pan and sprinkle with 2
tablespoons of the sugar, stirring gently with a wooden
spoon. Bring to the boil and continue boiling for 3 mi-
nutes, stirring constantly. Add the cinnamon and the rest
of the sugar. Bring back to the boil and continue boiling
for 3 minutes, stirring constantly. Pour immediately into
sterilized jars.
To check that the jelly has reached setting point, pour a
drop onto a very cold plate. The jelly should set.
MANGO AND RASPBERRY FRUIT JELLIES
Ingredients (makes approx. 60 fruit jellies):
• 2 mangoes
• 350 g raspberries
• 1 + 1 knobs butter
• 275 g + 275 g caster sugar
Peel and stone the mangoes, cut them into chunks, then
process in the coulis maker. Weigh and set aside 300 g
mango pulp.
Clean the basket, sort the raspberries and process in the
coulis maker. Weigh and set aside 300 g raspberry coulis.
Pour the mango pulp into a thick-bottomed saucepan
with 3 tablespoons water.
Sprinkle with 3 tablespoons of sugar, stirring gently with
a wooden spoon.
Add 125 g sugar and a knob of butter and bring to
boiling point, stirring constantly. Add a further 125 g
sugar and cook the mixture until it reaches a temperature
of 110 °C.
Immediately pour a 1 -cm thick layer of mango paste
/
2
into a flat-bottomed tin and allow to set.
Meanwhile, make the raspberry mixture in the same way
as the mango mixture, with 300 g raspberry coulis.
Immediately pour the raspberry mixture over the crystallized
mango. Put in the refrigerator and allow to set for 24
hours.
Remove from the tin, sprinkle each side with sugar and
cut into 3 x 3 cm squares. Separate the fruit jellies and
allow to dry overnight.
26
FRUIT COCKTAILS
SUNSHINE JUICE
Ingredients:
• 1 large pineapple
• 2 oranges
• Sprigs fresh mint
Peel the pineapple and cut into chunks. Insert these into
the juicer via the feed tube. Next, squeeze the orange in
the citrus press. Combine the juices and decorate each
glass with a sprig of mint.
MOUNT OLYMPUS
Ingredients:
• 1 large bunch green grapes
• 1 lemon
• 3 large slices pineapple
Wash the grapes and remove from bunch. Peel the
pineapple and cut three large slices from it. Cut these
into chunks. Introduce the fruit into the juicer via the feed
tube. Squeeze the lemon.
Mix in a shaker and serve chilled.
AUTUMN LEAVES
Ingredients:
• ¼ litre water
• 4 apricots
• 4 plums
• 2 Williams pears
• ½ teaspoon cinnamon
• ½ lemon
Wash and stone the apricots and plums. Cut the pears
into small pieces and immediately sprinkle with lemon
juice to prevent them from browning. Switch on the
appliance and introduce first the fruit, then the water into
the juicer via the feed tube. Pour the juice into a jug, add
the cinnamon and stir. Serve with or without ice.
SAVOURY COCKTAILS
Ingredients:
• 500 g ripe tomatoes
and
• 1 cucumber
• 1 green pepper
• Salt and pepper
• 1 lemon
Roughly peel the cucumber. Clean and deseed the
pepper. Introduce the vegetables into the juicer via the
feed tube: the tomatoes first, followed by the cucumber
then the pepper. Stir to achieve a creamy consistency.
Decorate with lemon slices and serve with celery salt and
pepper.
Ingredients:
• 300 g carrots
• 200 g radishes
• 1 dash olive oil
• 1 pinch salt
Top and tail the carrots and radishes. Cut the carrots into
chunks. Process all the ingredients in the juicer. Add the
salt and olive oil. Stir well before serving.
Ingredients:
• 6 carrots
• 4 asparagus spears
• 3 celery sticks
Wash the carrots, asparagus and celery and cut into
chunks. Process them in the juicer, beginning with the
asparagus. A perfect drink for the month of May, rich in
vitamins, iron, calcium, phosphorus and sodium.
GAZPACHO
MEDIAEVAL
SPRINGTIME