Manual Termozeta 75104 La Gelatiera (page 19 of 64) (German, Dutch, French)

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SUGGESTIONS

• We recommend always cooling the basic mixture.

In case of recipes including the cooking of the ingredients, we advise

you to prepare them at least a day in advance, so that the mixture can

get cool completely.

• In case of cold mixtures, we advise you to beat the eggs and the sugar

by means of a beater; this helps increasing the volume of the mixture.

• Most of the mixtures are made up of cream, milk, eggs and sugar.

You can use whatever cream you wish, but the avour and the

consistency of the ice cream will change greatly according to the quality

of the cream used. The higher the percentage in fat is, the richer the ice

cream will be. To obtain a lighter ice cream, you can replace a part of

cream with the same quantity of milk.

• Alcoholic ingredients slow down the chilling process.

Liquers should therefore be added during the nal minutes of

preparation.

• The avour of sorbets depends largely on the degree of ripeness and

sweetness of the fruit and juice used.

Taste the fruit before adding it to the recipe. If it is too sour, add

sugar. If it is very ripe, add less sugar or leave it out altogether.

Remember that cold reduces sweetness.

• Sweeteners can be used instead of sugar.

In this case add the sweetener to the mixture and mix until it is

completely dissolved.

• If you wish a sweeter product, we advise you to dissolve little sugar into

water or skimmed milk and pour the syrup obtained, once cooled down,

into the mixture contained in the cooling bowl.

• The fruit used in the recipes must always be washed and dried before

the use. Even when not specied, fruit must always be peeled, shelled,

destoned, etc.

• If you wish less ice cream, the quantities indicated can be broken up or

halved.

• When using raw eggs, make sure that they are fresh by breaking them one

at a time into a container.

We recommend checking that: they do not have a bad smell, the white

is not watery but dense and adhering to the egg yolk and the egg yolk is

round and swollen.

ENGLISH

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Termozeta 75104 La Gelatiera Manual

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