Manual H.Koenig SRB80 (page 20 of 70) (English, German, Dutch, French, Italian, Spanish)

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Glace à la banane

Ingrédients :

1 banane mûre (environ 130g)

310 ml de lait entier

200 ml de crème fouettée

80 g de sucre blanc

Important :

Veuillez placer le bol dans le congélateur pendant au moins 8 heures avant de préparer votre crème

glacée.

Méthode :

1. Écrasez la banane.

2. Battez la crème jusqu’à ce qu’elle se fige.

3. Mélangez la purée de banane, le lait, la crème et le sucre, puis conservez-les dans une glacière et

refroidissez à 5-10 ℃.

4. Allumez la sorbetière et mettez-y les ingrédients mélangés.

Glace à la mangue

Ingrédients :

2 mangues (environ 200g)

260 ml de lait entier

180 ml de crème fouettée

80 g de sucre blanc

Important :

Veuillez placer le bol dans le congélateur pendant au moins 8 heures avant de préparer votre crème

glacée.

Méthode :

1. Écrasez les mangues.

2. Battez la crème jusqu’à ce qu’elle se fige.

3. Mélangez la purée de mangue, le lait, la crème et le sucre, puis conservez-les dans une glacière et

refroidissez à 5-10 ℃.

4. Allumez la sorbetière et mettez-y les ingrédients mélangés.

Glace aux raisins matcha

Ingrédients :

5 jaunes d’œuf

325 ml de lait entier

130 ml de crème fouettée

130 g de sucre blanc

20 g de matcha en poudre

Quelques raisins secs

Important :

Veuillez placer le bol dans le congélateur pendant au moins 8 heures avant de préparer votre crème

glacée.

Méthode :

1. Réchauffez le lait à 60 ℃.

2. Remuez les jaunes d’œuf et le sucre blanc jusqu’à ce que celui-ci soit fondu, puis mélangez avec

du lait chaud, portez à ébullition, puis refroidissez jusqu’à 5 ℃.

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H.Koenig SRB80 Manual

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