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ES
RECETARIO
Helado de plátano
Ingredientes:
1 plátano maduro
200 ml de leche desnatada
100 ml de nata
50 g de azúcar glas
Preparación:
Aplaste el plátano con un tenedor. Añada
la leche, la nata y el azúcar glas e int-
roduzca la mezcla en el recipiente para
removerla con la varilla hasta que haya
alcanzado la consistencia deseada.
Helado de frambuesa y
yogur
Ingredientes:
200 g de frambuesas frescas
100 g de azúcar glas
200 ml de yogur
Preparación:
Aplaste o triture las frambuesas. Para
conseguir un puré más homogéneo, retire
las pepitas con un colador. Añada el azú-
car y el yogur. Introduzca la mezcla en
el recipiente interior y remuévala con la
varilla hasta que consiga la consistencia
deseada.
Helado de menta y chocolate
Ingredientes:
200 ml de leche desnatada
200 ml de nata
50 g de azúcar glas
50 g de virutas de chocolate
Extracto de menta
Preparación:
Mezcle la leche y el azúcar glas en un
cazo pequeño y caliéntelo a fuego len-
to hasta que el azúcar se haya disuelto.
Deje que la mezcla se enfríe. Añada la
nata y un poco de extracto de menta.
Remuévalo todo lentamente con la varilla
y añada las virutas de chocolate cuando
la mezcla haya empezado a congelarse.
Retire el helado cuando haya alcanzado
la consistencia deseada.
31


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