Gastroback 40965 Bedienungsanleitung Seite 82

scones
» 3 cups self-raising flour
» ¼ teaspoon salt
» 60 g butter cubed
» 1¾ cups buttermilk
Preheat oven to 220°C and grease a 19 cm cake
tin. Using the processing bowl fitted with the uni-
versal ›s‹ blade, process flour, salt and butter until
combined. Remove the food pusher and pour but-
termilk through the feed tube and continue to pro-
cess until just combined.
Note:
Do not overprocess.
Remove processing blade and turn mixture out onto
a floured surface. Knead lightly and press out to
approximately 2 cm thickness. Cut with a floured
scone cutter and place onto the prepared oven
tray. Glaze tops with milk and place tray into the
oven. Bake for 10-12 minutes or until cooked.
vAnillA BeAn ice creAm
Makes about 1 litre
» 1 cup (250 ml) milk
» 2 cups (500 ml) thickened cream
» 1 vanilla bean, seeds scraped
» 5 egg yolks
» 110 g caster sugar
Heat milk, cream, vanilla bean and seeds in a sau-
cepan until almost boiling. In a large bowl whisk
yolks and sugar until well combined. Whisk hot
milk mixture into yolk mixture until well combined.
Return mixture to cleaned saucepan and cook over
a low heat without boiling until the mixture has thi-
ckened and coats the back of a wooden spoon;
remove vanilla bean. Cool to room temperature.
Place mixture into a lamington pan, cover and free-
ze until almost set. Remove mixture from freezer and
spoon into the processing bowl fitted with the uni-
versal ›s‹ blade. Process mixture until smooth. Pour
mixture into a loaf pan, cover and freeze until firm.
82
Fresh pineApple AnD mint sorBet
Makes approx. 1 litre
» 1 pineapple
» 1 cup (250 ml) water
» 1 cup (220 g) caster sugar
» 2½ cups freshly juiced pineapple juice
» 1 tablespoon finely shredded mint
Heat the water and sugar in a small saucepan over
a low heat until the sugar has dissolved. Bring mix-
ture to the boil and cook for 1 minute. Remove from
heat and allow to cool at room temperature before
refrigerating for a few hours or until cold.
Combine the sugar syrup, pineapple juice and
shredded mint and stir to combine. Pour mixture
into a lamington pan, cover and freeze until almost
set. Remove mixture from freezer and spoon into the
processing bowl fitted with the universal ›s‹ blade,
and process mixture until smooth. Pour mixture into
a loaf pan, cover and freeze until firm.
QuicK mAngo sorBet mAKes
approx. 1 litre
» 1 cup (250 ml) water
» 1 cup (220 g) caster sugar
» 600 g frozen mango cheeks, roughly chopped
» 1½ tablespoons lime juice, cold
Heat the water and sugar in a small saucepan
over a low heat until the sugar has dissolved. Bring
mixture to the boil and cook for 1 minute. Remo-
ve from heat and refrigerate until cold. Using the
processing bowl fitted with the universal ›s‹ blade,
process all ingredients until smooth. Spoon mixture
into a loaf pan, cover and freeze for about 1 hour
or until firm.