Unold Polar Bedienungsanleitung Seite 33

syrup with the eggwhite and prepare a
sherbet in the ice cream maker. Serve
with fruits of the season (red currants,
strawberries) and fried elder flowers.
Champagne basil sherbet
1 bunch of basil leafs, 100 g sugar,
200 ml dry white wine, 100 ml cham-
pagne, juice of 1 lemon, 1 eggwhite,
Mash the washed basil leafs with
100 ml white wine and leave for at
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
300 g apple, 1 lemon, 2 tblsp Calvados
or apple brandy, 1 egg, 1 egg yolk,
60 g sugar, 200 ml cream
Peel and cube the apple, mix it with
the lemon juice. Take 1 teaspoon aside
and cook and mash the remaining
apple in a small amount of water. 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 freezing, add the
apple cubes and the apple brandy.
Serve with black current or blackberry
sauce.
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least 30 min. Boil sugar with the
remaining wine. Pass the mashed
basil through a fine sieve and add it to
the cooled syrup. Mix all ingredients
and prepare a sherbet in the ice cream
maker.
TIPP: If prepared without basil it's
also a delicious dessert.
Praliné Parfait
40 g sugar, 60 ml water, 2 egg yolk,
1 tsp vanilla sugar, 1 pinch of grated
orange peels, 60 g plain chocolate,
50 g nougat, 1 tblsp cocoa liqueur or
rum, 200 ml cream
Boil sugar with water, beat the egg
with the cooled sugar water, the
vanilla sugar and the orange peels.
Melt chocolate 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.
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