Manual Philips hr 2304 (page 7 of 84) (English, German, Dutch, French, Italian)

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Ice cream can also be decorated with, for

example, chocolate leaves, grated chocolate,

nougat, bonbons, shredded coconut or

chopped nuts (walnuts, hazelnuts, slivered

almonds, pistachio nuts).

Ice cream will look even more festive if you

decorate it with one or more wafers, biscuits,

macaroons or wafer rolls.

5 Sauces

Sauces and syrup add a nice touch to ice cream.

There are many different varieties: sweet sauces,

fruit sauces and fruit syrup.

Many types of ready-to-use sauces are

obtainable from your local supermarket.

However, just as with the ice cream, home-

made sauces are tastier. Sauces can easily be

prepared a few days in advance and stored in

the refrigerator or freezer.

5.0.1 Hot sauces

If you want to serve a hot sauce, heat it up

slowly. It is best to chill the ice cream thoroughly

in the freezer before you pour the hot sauce

over the top.

The sauces described below can also be served

cold. Serve the hot sauce either separately as an

•

accompaniment to the ice cream, or pour it over

the ice cream just before serving.

5.0.2 Cherry sauce

Put the juice of one tin of stoned cherries in a

pan, together with the grated peel of one orange

and one lemon. Let the mixture simmer over a

low heat for 10 minutes. Strain the mixture.

Pour half a tablespoon of lemon juice and one

teaspoon of orange juice through a sieve into

a bowl and mix one teaspoon of corn our or

potato our with the juice. Pour this mixture

into the hot cherry juice, while stirring constantly.

Let the mixture boil for 1 minute. Add sugar to

taste and a tablespoon of kirsch (cherry brandy),

if desired. Add the cherries to the sauce just

before serving.

5.0.3 Chocolate sauce

Break or cut 125g (4.5oz) plain chocolate

into pieces. Melt it bain-marie in a bowl over

200ml (6.6.oz) of boiling water. Let the molten

chocolate simmer for 20 minutes.

Add 1.5 teaspoon vanilla sugar, 2 tablespoons

whipping cream and a knob of butter. Stir the

sauce until smooth. Pour the hot sauce over the

ice cream just before serving.

You can prepare this sauce in advance and store

it in a tightly sealed container in the refrigerator

for a few days. Heat the sauce over lightly

simmering water before serving.

5.0.4 Cold fruit sauce

This recipe is for fresh fruit, but you can also use

frozen fruit or fruit from a tin or jar.

If you use fresh fruit, add sugar at a ratio of

50-75g (2-3oz) sugar to 200g (7oz) of fruit. The

quantity of sugar depends on the type of fruit

that is used.

Push the fruit through a nylon sieve to remove

the pips. Cool the fruit sauce before serving. Do

not refreeze fruit sauces made from frozen fruit.

You can, however, freeze fruit sauces made from

fresh fruit.

5.0.5 Fruit puree

You can prepare a fruit puree in the following

manner:

Wash fresh fruit and remove the pips or

stones (some fruits have to be peeled rst).

Add sugar to taste and cook the fruit until soft.

Put the puree in a sieve or strainer to

remove pips, if any.

E Tip:

You can also make the puree from tinned or

jarred fruit. In that case, use as little of the fruit

juice as possible and add no or very little sugar.

•

ENGLISH

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Philips hr 2304 Manual

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