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Koenic KIM 91221 B Manual

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English
Size - A5
Frozen chocolate yogurt
220 ml of whole milk
160 g of dark or semi-sweet chocolate,
chopped
400 ml of low-fat vanilla yogurt
45 g sugar
Put the milk and chocolate in a blender or a
metal-bladed food processor and process
the ingredients for 20-30 seconds until well
blended and smooth. Add yogurt and sugar and
process for about 15 seconds until smooth.
Turn on the machine, pour the mixture into the
ice cream container through the fill opening
and let it thicken for 50-60 minutes until the
ice cream has the right consistency.
Fresh lemon sorbet
320 ml of sugar
320 ml of water
210 ml of freshly squeezed lemon juice
1 tablespoon of finely chopped lemon peel *
Mix the sugar and water in a medium sized
saucepan and shortly boil it over medium to
high heat. Reduce the heat to low heat and
simmer about 3-5 minutes without stirring
until the sugar has dissolved. Let cool down
completely.
After cooling, add the lemon juice and lemon
zest and stir well.
Turn on the machine, pour the mixture into the
ice cream container through the fill opening
and let it thicken for 30-40 minutes until the
sorbet has the right consistency.
* If you’re peeling a lemon or lime, use a
vegetable peeler to remove the colored part
of the citrus peel.
Variations:
Fresh Pink Grapefruit Sorbet: Replace the
lemon juice with 375 ml of freshly squeezed
pink grapefruit juice and the lemon peel with 1
tablespoon of finely chopped grapefruit peel.
Add 60 ml of orgeat syrup (orgeat syrup is used
in cocktails like Mai Tai or Scorpion and can be
found in most grocery stores).
IM_KIM91221B_201216_V03_HR.indb 20IM_KIM91221B_201216_V03_HR.indb 20 16/12/2020 17:4416/12/2020 17:44
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