Manual Gastroback 40965 design advanced (page 82 of 84) (English, German)

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SCONES

» 3 cups self-raising flour

» ¼ teaspoon salt

» 60 g butter cubed

» 1¾ cups buttermilk

Preheat oven to 220°C and grease a 19 cm

cake tin. Using the processing bowl fitted with

the universal ›s‹ blade, process flour, salt and but-

ter until combined. Remove the food pusher and

pour buttermilk through the feed tube and conti-

nue to process until just combined.

Note:

Do not overprocess.

Remove processing blade and turn mixture out

onto a floured surface. Knead lightly and press

out to approximately 2 cm thickness. Cut with a

floured scone cutter and place onto the prepared

oven tray. Glaze tops with milk and place tray

into the oven. Bake for 10-12 minutes or until

cooked.

VANILLA BEAN ICE CREAM

Makes about 1 litre

» 1 cup (250 ml) milk

» 2 cups (500 ml) thickened cream

» 1 vanilla bean, seeds scraped

» 5 egg yolks

» 110 g caster sugar

Heat milk, cream, vanilla bean and seeds in a

saucepan until almost boiling. In a large bowl

whisk yolks and sugar until well combined.

Whisk hot milk mixture into yolk mixture until well

combined. Return mixture to cleaned saucepan

and cook over a low heat without boiling until

the mixture has thickened and coats the back of

a wooden spoon; remove vanilla bean. Cool to

room temperature. Place mixture into a lamington

pan, cover and freeze until almost set. Remove

mixture from freezer and spoon into the proces-

sing bowl fitted with the universal ›s‹ blade. Pro-

cess mixture until smooth. Pour mixture into a loaf

pan, cover and freeze until firm.

FRESH PINEAPPLE AND MINT SORBET

Makes approx. 1 litre

» 1 pineapple

» 1 cup (250 ml) water

» 1 cup (220 g) caster sugar

» 2½ cups freshly juiced pineapple juice

» 1 tablespoon finely shredded mint

Heat the water and sugar in a small saucepan

over a low heat until the sugar has dissolved.

Bring mixture to the boil and cook for 1 minute.

Remove from heat and allow to cool at room tem-

perature before refrigerating for a few hours or

until cold.

Combine the sugar syrup, pineapple juice and

shredded mint and stir to combine. Pour mix-

ture into a lamington pan, cover and freeze

until almost set. Remove mixture from freezer

and spoon into the processing bowl fitted with

the universal ›s‹ blade, and process mixture until

smooth. Pour mixture into a loaf pan, cover and

freeze until firm.

QUICK MANGO SORBET MAKES

approx. 1 litre

» 1 cup (250 ml) water

» 1 cup (220 g) caster sugar

» 600 g frozen mango cheeks, roughly chop-

ped

» 1½ tablespoons lime juice, cold

Heat the water and sugar in a small saucepan

over a low heat until the sugar has dissolved.

Bring mixture to the boil and cook for 1 minu-

te. Remove from heat and refrigerate until cold.

Using the processing bowl fitted with the univer-

sal ›s‹ blade, process all ingredients until smooth.

Spoon mixture into a loaf pan, cover and freeze

for about 1 hour or until firm.

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Gastroback 40965 design advanced Manual

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