Manual Waves IC-201930.4 (page 20 of 48) (English, German, Dutch, French, Swedish, Spanish)

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volume du mélangepour crème glacée. Lesœufs doiventêtrecuits correctement, voir nos

recettes)based’œufspourplusd'instructions.

Laplupartdesrecettes decrèmeglacéecombinentcrème,lait,œufsetsucre.Vous pouvez

utiliser n’importe quelle crème, mais le type de crème que vous utiliserez influencera la

saveuretlac

onsistancedela crèmeglacée.Pluslepourcentagedegraisseestélevé,plusla

crème glacée sera riche et crémeuse. Par exemple, la crème riche en matières grasses

contient36%degraisse,lacrèmeàfouetter(30%),lacrèmelightouàcaf é18%etlacrème

10%M.G..Toutesle

scombinaisonssontpossibles,maisveillezàcequelaquantitédeliquide

soittoujourslamême.Parexemple,vouspouvezobtenirdescrèmesglacéespluslégèresen

utilisant plus de lait que de crème, mais  vous remarquerez une différence de saveur et

consistance.

Le mélange pour crème glacée peut êtr

e conservé pendant plusieurs jours dans le

réfrigérateur.Veillezàbienlesecoueravantdeleverserdanslebacàcongeler.

Lorsquevousversezlemélangedanslebac,veillezàcequele niveauresteaumoins2,5cm

en dessous du bord car le volume du mélange augme nte penda

nt le processus de

congélation.

L’alcoolinhibeleprocessusdecongélation.Sivousdevezajouterdel’alcoolàvotremélange,

faites‐lelorsquelemélangeestsemi‐dur.

La saveurd’un sorbet dépend essentiellement du niveaude maturité et de la douceur des

fruits et/ou du jus. Si les fruits son

t trop acides, ajoutez du sucre, s’ils sont très mûrs,

réduisezlaquantitédesucreou omettez‐le.Lacongélationréduitladouceur,larecettesera

doncmoinssucréeunefoiscongelée.

Vouspouvezutiliserdesédulcorantsartificielsaulieudusucre.

NOTE:La chaleur aff ecte la douceur des édulcorants artificiels. Ajoutez le

s édulcorants

artificiels au mélange uniquement s’il est froid ou s’il a complètement refroidi. Lorsqu’une

recetteindique quevousdevezutiliserduliquidechaudpourdiluerlesucre,omettez cette

étapeetmélangezsimplementl’édulcorantpourledissoudrecorrectement.

1sachetd’édulcorant=2cuillèresàcafé(10ml)desucr

e

6sachets=1/4tasse(60ml)

8sachets=1/3 tasse(75ml)

12sachets=½tasse(125ml)

Le mélange pour crème glacée doit être liquide lorsque vous commencez la préparation. 

N’utilisezpasdemélangessolides(p.ex.crèmeàfouetter,liquidescongelés).

Lorsquevousadaptezlesquan

titésdevospropresrecettesauvolumemaximumde1quart,

adaptezlaquantitédetouslesingrédientsdemanièreappropriée.

Ne faites pas fonctionner l’appareil plus longtemps que nécessaire. Si  après 40 minutes le

mélangen'estpasencoresolideous’ilestdécongelé,arrêtezlapréparation.

Silemélangedegè

lepas,ilestpossibleque:

Lebacàcongelern’étaitpassuffisammentfroid;

Lemélangeétaittropchaud;

Lesproportionsdesingrédientsétaientincorrectes.

Neconservezpaslacrèmeglacéepréparéedanslebacàcongelerpendantplusdequelques

jours.



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Waves IC-201930.4 Manual

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