Manual Unold 48845 (page 36 of 112) (English, German, Dutch, French, Italian, Polish, Spanish)

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Stand 20.2.2020

PARFAIT

The basis of a parfait consists of egg yolk and sugar, beaten in a bain-marie and

then mixed and frozen with other ingredients and cream to get a very creamy ice

cream.

Apple Calvados Parfait

375 g apple, 1 lemon, 2-3 tblsp Cal-

vados or apple brandy, 1 egg, 1 egg

yolk, 75 g sugar, 250 ml cream

Peel and cube the apple, mix it with

the lemon juice. Take 1 teaspoon

aside and cook and mash the remain-

ing apple in a small amount of wa-

ter. Beat eggs and sugar in a bain-

marie. Add the mashed apple to the

cooled egg mass. Beat the cream and

add it also. Prepare ice cream in the

ice cream maker. At the end of freez-

ing, add the apple cubes and the ap-

ple brandy. Serve with black current or

blackberry sauce.

Praliné Parfait

50 g sugar, 80 ml water, 2 egg yolk,

1 tsp vanilla sugar, 1 pinch of grated

orange peels, 75 g plain chocolate,

60 g nougat, 1 tblsp cocoa liqueur or

rum, 250 ml cream

Boil sugar with water, beat the egg

with the cooled sugar water, the vanilla

sugar and the orange peels. Melt choc-

olate and nougat and add to the eggs,

add liqueur or rum. Add the beaten

cream. Mix all ingredients and prepare

ice cream in the ice cream maker.

Yoghurt fruit ice cream

500 g mashed fruits (strawberries,

raspberries, cherries etc.), 1 dash of

sweetener, 500 ml natural yoghurt,

6 tblsp of cream

Prepare ice cream as described above.

Quick Yoghurt fruit ice

Just prepare ice cream of 750 ml

fruity yoghurt (4,5% grease).

Mango coconut ice cream

2 ripe mango, 350 g natural yoghurt,

200 ml coconut milk, 2-3 tblsp sugar,

2-3 tblsp grated coconut

Peel and mash the mango, mix it with

the other ingredients and prepare ice

cream in the ice cream maker.

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Unold 48845 Manual

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