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Emerio SICM-106048.1 Manual

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Melk 250ml
Slagroom 150ml
Suiker 50g
Meng zwarte thee, melk, slagroom, suiker en gelatine tot een goed mengsel. Giet het mengsel de
binnenkom in met draaiende schoep. Laat bevriezen totdat de gewenste vastheid is bereikt (ca. 10-15
minuten).
Bananenijs
Ingrediënten
Rijpe banaan 30g
20g snelkoelende gelatinemix of 5g poeder gelatine
Melk 250ml
Slagroom 150ml
Suiker 50g
Pureer de banaan tot een gladde massa. Meng bananenpuree, melk, slagroom, suiker en gelatine tot een
goed mengsel. Giet het mengsel de binnenkom in met draaiende schoep. Laat bevriezen totdat de gewenste
vastheid is bereikt (ca. 10-15 minuten).
Chocolade-ijs
Ingrediënten
Geraspte chocolade 50g
20g snelkoelende gelatinemix of 5g poeder gelatine
Melk 250ml
Suiker 50g
Slagroom 150ml
Meng melk, slagroom, suiker en gelatine tot een goed mengsel. Giet het mengsel de binnenkom in met
draaiende schoep. Wanneer het mengsel begint te bevriezen, kunt u de geraspte chocolade toevoegen via
de vulopening. Laat bevriezen totdat de gewenste vastheid is bereikt (ca. 10-15 minuten).
Aardbeienijs
Ingrediënten
Aardbeien/aardbeiensap 50g
20g snelkoelende gelatinemix of 5g poeder gelatine
Melk 250ml
Slagroom 150ml
Suiker 50g
Pureer de aardbeien en filtreer, meng het aardbeiensap, melk, slagroom, suiker en gelatine tot een goed
mengsel. Giet het mengsel de binnenkom in met draaiende schoep. Laat bevriezen totdat de gewenste
vastheid is bereikt (ca. 10-15 minuten).
Citroenijs
Ingrediënten
Citroen /citroensap 50ml
20g snelkoelende gelatinemix of 5g poeder gelatine
Melk 250ml
Slagroom 150ml
Suiker 50g
Pureer de citroen en filtreer, meng het citroensap, melk, slagroom, suiker en gelatine tot een goed mengsel.
Giet het mengsel de binnenkom in met draaiende schoep. Laat bevriezen totdat de gewenste vastheid is
bereikt (ca. 10-15 minuten).
… 47 …


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