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JORDRIS
Ingredienser
Friske jordbær 120 g
Flormelis 40 g
Piskeøde 80 ml
Skummetmælk 60 ml
Purer jordbærrene, indtil puréen er ensartet, og tilt så de reste-
rende ingredienser. Sæt blandingen i fryseren i 20-30 minutter, før du
begynder at lave isen. Hæld så blandingen i fryseskålen, mens rørear-
men kører. Lad blandingen køre, indtil den ønskede konsistens nås.
CITRONSORBET
Ingredienser
Sukker 100 g
Vand 100 ml
Appelsinsaft saft fra 1/2 mellemstor appelsin
Citronsaft 60 ml
Æggehvide 1/2 mellemstor æggehvide
Kom sukker og vand i en gryde. Rør ved lav varme, indtil sukkeret er
opløst. Bring blandingen i kog, og lad den koge i 1 minut. Tag blandin-
gen af varmen, og lad den køle af. Tilsæt appelsin- og citronsaft. Pisk
æggehviden, indtil den er næsten helt stiv, og rør den i blandingen.
Sæt blandingen i fryseren i 20-30 minutter, før du begynder at lave
isen. Hæld så blandingen i fryseslen, mens rørearmen kører. Lad
maskinen køre, indtil den ønskede konsistens nås.
VANILJECREMEIS
Ingredienser
Æggeblommer 1
Flormelis 25 g
Skummetmælk 10 0 ml
Piske øde 100 ml
Vaniljeekstrakt et par dråber
Kom æggeblommer og sukker i en glassl, og pisk sammen. Bring
langsomt mælken i kog i en gryde, hæld så over ægblandingen, og
pisk sammen. Hæld blandingen tilbage i gryden, og rør konstant,
indtil blandingen bliver tyk og danner en lm over skeens bagside.
Lad ikke blandingen koge, da den ellers vil skille. Tag blandingen af
varmen, og lad den køle af. Rør øde og vaniljeekstrakt i. Sæt blandin-
gen i fryseren i 20-30 minutter, før du begynder at lave isen. Hæld så
blandingen i fryseskålen, mens rørearmen kører. Lad maskinen køre,
indtil den ønskede konsistens nås.
YOGHURTIS
Ingredienser
Yoghurt 130 ml
Flormelis 35 g
Piskeøde 75 ml
Jordbærsaft 60 ml
Citronsaft 5 g
Kom yoghurt, piskeøde, sukker, jordrsaft og citronsaft i en gryde,
og bland. Sæt blandingen i fryseren i 20-30 minutter, før du begynder
at lave isen.
Hæld så blandingen i fryseskålen, mens rørearmen kører. Lad maski-
nen køre, indtil den ønskede konsistens nås.
871125252334_Manual.indd 33 12-03-13 11:52
33


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