well and carefully place them in the hot oil.
Fry the mushrooms ready and golden brown in 2 minutes,
drain them and serve them with the tomato sorbet. Garnish it
with a twig of coriander.
CREAM ICE
Ingredients:
1.25 dl. Milk
1.25 dl. whipped cream
1 split vanilla pod
3 egg yolks
45 gram sugar
Preparation:
Boil the milk with whipped cream and the vanilla pod and after
that let the whole cool down. Beat the yolks with the sugar until
thick and yellow. Scrape the marrow from the vanilla pod and
add to the milk. Heat until it boils and then beat the yolks in.
Turn into cream ice in the ice cream maker in approx.
35 minutes. After the preparation in the ice cream maker you
put the whole in the freezer for approximately half an hour.
Pistachio ice cream
Ingredients:
125ml whole milk
50 gr sugar
1 egg
75 gr. shelled pistachio nuts
225 gr. whipped cream
1 teaspoonful of vanilla essence
Preparation:
Heat the milk in a pan.
Beat the eggs loose in a separate bowl together with the sugar.
Slowly pour the heated milk in the egg-and-sugar mixture while
stirring.
Pour this whole back into the pan and heat the mixture,
meanwhile firmly stirring, until it begins to thicken.
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English
00000 ice creammaker KIM5405A 10-01-2008 14:40 Pagina 51
