Magimix GLACIER - Manuel (Page 19)

17
Bereiding, maximale hoeveelheden : 1,1 L : 600 ml / 1,5 L : 900ml.
Lijdens de bereiding zet het mengsel uit.
Vul daarom de kuip slechts tot de helft
RECEPTEN
Vanille-ijs (op basis van Engelse crème) ................................................................................................................... P. 18
Koffie-ijs .......................................................................................................................................................................................... P. 18
Vanille-ijs op basis van yoghurt ...................................................................................................................................... P. 18
Luchtig vanille-ijs ...................................................................................................................................................................... P. 18
Chocolade-ijs op basis van volle verse room ........................................................................................................ P. 19
Geglaceerde chocolademelk ............................................................................................................................................ P. 19
Ijs met amandelen en chocoladesnippers ............................................................................................................... P. 19
Ijs met munt en geraspte chocolade ........................................................................................................................... P. 19
Koffie-ijs met Smyrnadruiven ........................................................................................................................................... P. 19
Rumijs met rozijnen ................................................................................................................................................................. P. 20
Ijs met bruin brood .................................................................................................................................................................. P. 20
Geglaceerde muesli en yoghurt ...................................................................................................................................... P. 20
Ijs met verse kaas met appels en geroosterde havervlokken ..................................................................... P. 20
Warme chocoladesaus ......................................................................................................................................................... P. 20
Melbasaus ..................................................................................................................................................................................... P. 21
Aardbeienijs op basis van volle verse room ........................................................................................................... P. 21
Aardbeienijs "provisie" .......................................................................................................................................................... P. 21
Ijs met yoghurt en frambozen .......................................................................................................................................... P. 21
Ijs met zwarte bessen ............................................................................................................................................................ P. 22
Ijs met frambozen en rode aalbessen op basis van kwark ........................................................................... P. 22
Ijs met ananas ............................................................................................................................................................................. P. 22
Luchtig citroenijs ....................................................................................................................................................................... P. 22
Perzikenijs op basis van zure room .............................................................................................................................. P. 22
Sinaasappelsorbet ................................................................................................................................................................... P. 23
Citroensorbet .............................................................................................................................................................................. P. 23
Sorbet met citrusvruchten .................................................................................................................................................. P. 23
Sorbet met tropische vruchten ........................................................................................................................................ P. 23
Aardbeiensorbet ........................................................................................................................................................................ P. 24
Sorbet met witte wijn ............................................................................................................................................................. P. 24
Tomatensorbet ........................................................................................................................................................................... P. 24
Express vanille-ijs ..................................................................................................................................................................... P. 25
Chocolade-ijs .............................................................................................................................................................................. P. 25
Ijs met bananen ......................................................................................................................................................................... P. 25
Geglaceerde fruityoghurts .................................................................................................................................................. P. 25
Karamelsaus ................................................................................................................................................................................ P. 25