Hot temperatures are best enjoyed with a delicious ice cream . Combined with fruit, this cool treat is twice as delicious.
Place all the necessary ingredients in the fridge overnight to reduce the freezing time.
Raspberry sorbet with a hint of thyme (for 1 liter)
Wash ½ bunch thymedab dry and pluck off the leaves. Add 2.5dl agave syrup, 1spoonful of locust bean gum and 1 pinch of guar gum into a bowl and blend for 3-4 minutes. Add 600g frozen raspberries and puree until smooth. Stir in the thyme leaves. Place the sorbet in the freezer for an hour. If the sorbet stays in the freezer for longer, take it out 30 minutes before use and allow it to thaw slightly. It will then be easier to cut.
- Instead of raspberries, you can use other berries such as blackberries, strawberries and blueberries. Mixed berries are also very tasty.
Found in: Vegan Daily - Vegan cuisine for every day, SurdhamGöb, AT Verlag.
Lemony banana glacé (for 1 liter)
Squeeze 3 lemons . Pour the juice into a bowl. Peel 4 bananas, cut them into pieces and add them to the lemon juice. Add 2dl soy cream, 1dl vanilla soy milk, 150g cane sugar, 1 level tbsp. locust bean gum and 1 pinch of guar gum. Blend everything for 3-4 minutes until frothy. Pour the mixture into an ice cream maker and freeze according to the instructions. If you do not have a machine, place the bowl in the freezer. Stir or blend the mixture every 10 minutes for an hour. Place the ice cream in a sealable Tupperware container and freeze for a further three hours.
Found in: Vegan Daily - Vegan cuisine for every day, SurdhamGöb, AT Verlag.
Pineapple sorbet (for 1 liter)
Peel a pineapple and remove the stem. You can also use tinned pineapple. Cut it into pieces. Place 500g of flesh in a bowl. Add 125g powdered sugar and 2 tbsp lemon juice and puree everything. Gradually add 4dl water . Continue blending until the mixture has a uniform consistency. Pour the mixture into an ice cream maker and freeze according to the instructions. If you do not have a machine, place the bowl in the freezer. Stir or blend the mixture every 10 minutes for an hour. Place the ice cream in a sealable Tupperware container and freeze for a further 3 hours. If the sorbet stays in the freezer for longer, take it out 30 minutes before use and allow it to thaw slightly. It will then be easier to cut.
- Instead of pineapple, you can also use other fruits such as nectarines or plums.
Found at Chefkoch.de
A fruity delight - let it melt in your mouth.
Neuen Kommentar hinzufügen: