HR 2305 - Blender PHILIPS - Free user manual and instructions

USER MANUAL HR 2305 PHILIPS

Assorted colorful fruit and dessert desserts including ice cream, chocolate scoops, blueberries, and pastries on a white plate (no text or symbols visible)

HR2305

HR2304

EN Recipe book for

Ice Cream Maker 3

1.0.1 Ingredients and utensils 4

2 Ingredients 4

2.0.1 Eggs 4

2.0.2 Milk/yogurt/cream cheese 4

2.0.3 Cream 4

2.0.4 Sugar 5

2.0.5 Fruit 5

2.0.6 Alcohol 5

2.0.7 Syrup 5

2.0.8 Preparation time 5

3 Storing ice cream 6

3.0.1 In the ice cream maker 6

3.0.2 In the freezer 6

3.0.3 Storage time 6

4 Serving and decoration 6

5 Sauces 7

5.0.1 Hot sauces 7

5.0.2 Cherry sauce 7

5.0.3 Chocolate sauce 7

5.0.4 Cold fruit sauce 7

5.0.5 Fruit puree 7

6 Children's party 8

7 Recipes 8

7.0.1 Basic ice cream 8

7.0.3 Strawberry ice cream 8

7.0.5 Banana ice cream 9

7.0.7 Fruit yogurt ice cream 9

7.0.8 Ice cream soda 9

7.0.9 Mango ice cream 10

7.0.10 Tropical Night coupe 10

7.0.11 Vanilla ice cream 10

7.0.12 Monta Rosa 10

7.0.13 Chocolate ice cream 10

7.0.15 Coffee ice cream 11

7.0.16 Don Paulo 11

7.0.17 Ginger ice cream with honey 12

7.0.19 Cream cheese ice cream 12

7.0.20 Coupe Moon Fever 13

7.0.21 Lemon sorbet 13

7.0.22 Yellow Light 13

7.0.23 Tropical sorbet 13

7.0.24 Coupe Green Delight 13

7.0.25 Pineapple sorbet 14

7.0.26 Coupe Coppa Cabana 14

7.0.27 Strawberry ice cream mousse 14

7.0.29 Cherry ice cream mousse 15

7.0.30 Montanara 15

7.0.31 Ice cream bavarois 15

7.0.33 Pear and apricot ice cream 16

7.0.34 Children's Carnival 16

7.0.35 Pineapple ice cream pudding 16

7.0.36 Ice cream cake Caprice 16

7.0.37 Sugar-free strawberry ice cream 17

7.0.38 Dama Rosabianca 17

7.0.39 Sugar-free ice cream 17

1 Introduction

Ice cream, sorbets, ice cream mousse and ice cream pudding: ice cream comes in many forms and flavours. There is an ice cream for every taste and occasion. This ice cream maker enables you to make your own ice cream with the freshest ingredients and without any colouring agents or preservatives. Together with the user manual, this recipe booklet offers you a reliable and useful guide for the preparation of ice cream. Read the user manual carefully before you start. This booklet contains a wide range of recipes and many photographs and suggestions. We have also included sugar-free recipes for diabetics. Use this booklet to discover how easy it is to prepare the most delicious ice cream at home with your ice cream maker.

1.0.1 Ingredients and utensils

Make sure you have all ingredients and utensils close at hand when you start to make ice cream. It is important that the ice cream maker and the utensils are clean and dry to prevent bacteria in the ice cream. To prepare ice cream, you need a blender, a food processor or a mixer and a nylon sieve or strainer. You get the best results if you follow the recipes in this booklet. If you want to use a recipe from another source, look for a similar recipe in this booklet and use the quantities in that recipe.

2 Ingredients

2.0.1 Eggs

The recipes are based on eggs weighing 55-60 grams/2.2-2.4oz (class 4).

Egg yolks improve the texture of ice cream and give it a richer and smoother taste.

Egg whites directly from the refrigerator are hard to process. Therefore, take eggs out of the refrigerator several hours before use.

Most creamy ice creams made with egg yolk are prepared without cooking the ingredients. If you have doubts about the freshness of the eggs, you can cook the ingredients as described under vanilla ice cream. Do not overcook the mixture to prevent it from curdling.

If the mixture curdles, use a blender, a food processor or a mixer with blender bar to smoothen it. Mix the mixture for approximately 30 seconds. You can also add 100ml (3.3fl.oz) cold cream to cool the mixture. Use a mixer or whisk to beat the mixture while you add the cold cream.

Tip:

Some recipes only require egg yolks. The remaining egg whites can for instance be used to make a Siberian omelette or meringues. Most cookery books suggest suitable recipes.

2.0.2 Milk/yogurt/cream cheese

You can use both pasteurised and sterilised milk. The choice of whole milk or low-fat milk is a matter of personal taste. Ice cream will taste creamier if you use milk with a higher fat content. If you want to make ice cream with yogurt or cream cheese, do not cook these ingredients. Add the yogurt or cream cheese after the mixture has cooled down.

2.0.3 Cream

Always use chilled cream. If the recipe calls for ‘whipped cream’, stop whipping when you have obtained a yogurt-like consistency. This makes it easier to mix the cream with the other ingredients. When the room temperature is high, we advise you to chill the beaters and the bowl in the fridge before you start to whip the cream. The fat content of the cream influences the consistency of the ice cream. Use of cream with a higher fat content results in creamier and richer ice cream.

2.0.4 Sugar

Use caster sugar, as it dissolves more easily. You can also use icing sugar, brown sugar or honey. Grind coarse granulated sugar in a blender or food processor before use. A too low sugar content has an adverse effect on the texture and consistency of the ice cream.

If you add too much sugar, it takes longer for the ice cream to set to the desired consistency. You can also replace part of the sugar by dextrose (grape sugar). If the recipe requires 100g (4oz) sugar, you can use 75g (3oz) sugar and 25g (1oz) grape sugar instead. Grape sugar prevents crystallisation of the sugar, especially in sorbets.

2.0.5 Fruit

Fresh fruit makes the tastiest ice cream and is also nutritious. Fruit from a jar or a tin is also suitable. However, in that case make sure the fruit is well-drained before you puree it. Also reduce the amount of sugar by 25g, depending on the type of fruit and your own taste. Summer fruits are easy to freeze (e.g. strawberries, raspberries and peaches), so fruit ice cream can be made from fresh fruit all year round. Frozen fruit can be stored for about 8 to 9 months in a freezer or a *** or **** freezing compartment in the refrigerator.

Uncooked fruits that have been pureed discolour easily. To prevent this, sprinkle apples, bananas, pears and plums with some lemon juice before you puree them. If you want to add pieces of fruit to the ice cream mixture, sprinkle them with some sugar to prevent ice crystals from forming inside the fruit pieces during the freezing process.

2.0.6 Alcohol

Ice cream mixtures that contain alcohol must be processed longer, as this ice cream takes longer to freeze than ice cream without alcohol. Unless the recipe says otherwise, add the alcohol to the mixture in the ice cream maker 5-10 minutes before the ice cream is ready.

2.0.7 Syrup

To make approx. 300ml (10fl.oz) syrup, you need:

• 1 stainless steel pan
• 1 wooden spoon
  • 200ml (6.6fl.oz) water and
  • 200g (7oz) caster sugar
  To make 450ml (15fl.oz) syrup use:
• 275ml (9.2fl.oz) milk
  • 275g (9.8oz) caster sugar

Put water and sugar in a pan and mix together with a wooden spoon. Dissolve the sugar at moderate heat while stirring. Skim off any froth that forms on the surface. Boil the sugar mixture for about 1 minute. Take the pan off the heat and let the syrup cool. If you make sorbets frequently, you can prepare syrup in advance and keep it in a tightly sealed bottle in the refrigerator.

2.0.8 Preparation time

The recipes state the average preparation time. The actual preparation time may vary, depending on:

• the initial temperature of the ice cream mixture
  • the room temperature
• the temperature of the cooling disc (keep it in the freezer for 18-24 hours).

The preparation time is longer when the temperature of the mixture and/or the room temperature is higher. You get the best results when you cool the mixture in the refrigerator before you pour it into the ice cream maker. The preparation time also depends on the quantities and the ingredients used in the recipe. Ice cream that increases greatly in volume, such as strawberry or cherry ice cream mousse, or ice cream that contains a large proportion of cream requires a longer preparation time than fruit ice cream and sorbet. Do not exceed the quantities in the recipes. If you do, your ice cream becomes less compact.

3 Storing ice cream

3.0.1 In the ice cream maker

When the ice cream is ready, you can leave it in the ice cream maker for approximately 10 minutes.

3.0.2 In the freezer

Ice cream has a long storage life. However, a lengthy period in the freezer has a negative effect on its taste and quality. After 1 to 2 weeks, the texture of ice cream deteriorates and the fresh taste is lost. Ice cream is at its best when fresh, therefore it is best to prepare it shortly before consumption.

If you want to store the ice cream in the freezer, keep in mind the following:

• Store the ice cream in a clean, tightly sealed container.
• The storage temperature must be at least -18^ .
• Put the date of preparation and the type of ice cream on the container.

- Do not refreeze defrosted ice cream. Take ice cream out of the freezer at least 30 minutes before consumption and place it in the refrigerator. At room temperature, ice cream is ready for consumption in 10 to 15 minutes. Sorbet defrosts more rapidly than ice cream.

Therefore, defrost sorbet in the refrigerator for not more than 15-20 minutes.

3.0.3 Storage time

Ice cream made of uncooked ingredients:

• Approx. 1 week
  Sorbet:
• 1 to 2 weeks
  Ice cream made of semi-cooked ingredients:
• Approx. 2 weeks

4 Serving and decoration

• The recipes serve approximately 4-6 persons, depending on the presentation and the type of ice cream.
• You can serve ice cream in metal or glass coupes, in metal, glass or crystal bowls or on dessert plates. Depending on the type of ice cream, you can also use halved and hollowed-out fruit, such as melon, pineapple, orange lemon or grapefruit.

• We advise you to chill the coupes, bowls or hollowed-out fruit in the freezer compartment or freezer just before serving. If you do this, the ice cream will melt less rapidly when served.

• Some types of ice cream, such as plain ice cream, coffee ice cream and chocolate ice cream, are less dense than other types. Take these types of ice cream out of the ice cream maker and chill them in the freezer 30 minutes before serving.

• You can make ice cream balls with a special ice cream scoop. The ice cream scoop must be scrupulously clean. Dip the scoop in water before scooping out the ice cream to ensure you get smooth ice cream balls. If you want to present the ice cream in a coupe, put the ice cream balls in the freezer for 30 minutes before serving. This prevents them from melting during the decoration process.
• Ice cream also lends itself well to combinations with pastry, such as profiteroles, cake, meringues or crêpes.
• Decorate the ice cream with, for example, whipped cream, beaten egg white, crème fraîche, custard or sauces.
• Mix the whipped cream or crème fraîche with some finely chopped nuts before serving.

• Take more fruit than indicated by the recipe and use the remaining fruit to decorate the ice cream. You can also use candied fruits, cocktail cherries or soaked raisins. The taste of the fruit is enhanced if you soak it in liqueur. The ice cream can also be combined with a suitable liqueur.

• Ice cream can also be decorated with, for example, chocolate leaves, grated chocolate, nougat, bonbons, shredded coconut or chopped nuts (walnuts, hazelnuts, slivered almonds, pistachio nuts).

• Ice cream will look even more festive if you decorate it with one or more wafers, biscuits, macaroons or wafer rolls.

5 Sauces

Sauces and syrup add a nice touch to ice cream. There are many different varieties: sweet sauces, fruit sauces and fruit syrup.

Many types of ready-to-use sauces are obtainable from your local supermarket. However, just as with the ice cream, homemade sauces are tastier. Sauces can easily be prepared a few days in advance and stored in the refrigerator or freezer.

5.0.1 Hot sauces

If you want to serve a hot sauce, heat it up slowly. It is best to chill the ice cream thoroughly in the freezer before you pour the hot sauce over the top.

The sauces described below can also be served cold. Serve the hot sauce either separately as an accompaniment to the ice cream, or pour it over the ice cream just before serving.

5.0.2 Cherry sauce

Put the juice of one tin of stoned cherries in a pan, together with the grated peel of one orange and one lemon. Let the mixture simmer over a low heat for 10 minutes. Strain the mixture. Pour half a tablespoon of lemon juice and one teaspoon of orange juice through a sieve into a bowl and mix one teaspoon of corn flour or potato flour with the juice. Pour this mixture into the hot cherry juice, while stirring constantly. Let the mixture boil for 1 minute. Add sugar to taste and a tablespoon of kirsch (cherry brandy), if desired. Add the cherries to the sauce just before serving.

5.0.3 Chocolate sauce

Break or cut 125g (4.5oz) plain chocolate into pieces. Melt it bain-marie in a bowl over 200ml (6.6fl.oz) of boiling water. Let the molten chocolate simmer for 20 minutes.

Add 1.5 teaspoon vanilla sugar, 2 tablespoons whipping cream and a knob of butter. Stir the sauce until smooth. Pour the hot sauce over the ice cream just before serving.

You can prepare this sauce in advance and store it in a tightly sealed container in the refrigerator for a few days. Heat the sauce over lightly simmering water before serving.

5.0.4 Cold fruit sauce

This recipe is for fresh fruit, but you can also use frozen fruit or fruit from a tin or jar.

If you use fresh fruit, add sugar at a ratio of 50-75g (2-3oz) sugar to 200g (7oz) of fruit. The quantity of sugar depends on the type of fruit that is used.

Push the fruit through a nylon sieve to remove the pips. Cool the fruit sauce before serving. Do not refreeze fruit sauces made from frozen fruit. You can, however, freeze fruit sauces made from fresh fruit.

5.0.5 Fruit puree

You can prepare a fruit puree in the following manner:

• Wash fresh fruit and remove the pips or stones (some fruits have to be peeled first).
• Add sugar to taste and cook the fruit until soft.
• Put the puree in a sieve or strainer to remove pips, if any.

Tip:

You can also make the puree from tinned or jarred fruit. In that case, use as little of the fruit juice as possible and add no or very little sugar.

6 Children's party

Use bright, cheerful colours to decorate children's ice cream. Choose flavours that children love.

For decoration, use whipped cream or ready-to-serve vanilla custard, chocolate custard or fruit yogurt.

Decorate the ice cream with chocolate sprinkles, hundreds-and-thousands, sugar flowers, wafers or small chocolates.

Below are some tasty serving suggestions:

1 Banana or vanilla ice cream with chocolate custard
2 Chocolate ice cream with chopped nuts
3 Strawberry ice cream with marshmallows
4 Vanilla ice cream on a slice of cake served with fruit sauce.
5 Crêpes filled with fruit ice cream and sprinkled with icing sugar

7 Recipes

7.0.1 Basic ice cream

Ingredients:

• 3 egg yolks
  • 100g (4oz) caster sugar
  • 10g (0.4oz) vanilla sugar

• 250ml (8.3fl.oz) whole milk
• 200ml (6.6fl.oz) whipping cream
- Beat the egg yolks, sugar and vanilla sugar until frothy. Add the milk while stirring constantly.
- Whip the cream until almost stiff. Combine the whipped cream with the other ingredients. Make sure that all ingredients are thoroughly mixed.
- Switch on the ice cream maker and pour the mixture into the cooling bowl.
Preparation time: 40-50 minutes.

Tips:

You can combine the basic ice cream with:

• 40g (1.6oz) chopped walnuts, hazelnuts or peanuts
  • 40g (1.6oz) chopped candied fruit
  • 40g (1.6oz) coarsely chopped chocolate
• 8g (0.3oz) cinnamon

If you want to add ingredients, add them to the mixture halfway through the preparation time. However, cinnamon can already be mixed with the egg yolks.

(serves 4-5 persons)

• Basic ice cream
• 4-5 coupes
• 4-5 wafers
  • hot chocolate sauce (see chapter 'Sauces')

- Use an ice cream scoop to create ice cream balls and put 2 or 3 balls in each coupe. Pour equal quantities of the hot chocolate sauce over the ice cream. Serve immediately.

Close-up of a dessert ice cream with whipped cream and caramel topping garnish (no text or symbols visible)

7.0.3 Strawberry ice cream

• 200g (7oz) fresh strawberries
- 90g (3.6oz) caster sugar
• 1 egg yolk
- 1 tbsp lemon juice
• 225ml (7.5fl.oz) whole milk
• 100ml (3.3fl.oz) whipping cream
- Wash the strawberries. Puree them together with the lemon juice, the milk, the sugar and the egg yolk. Combine the strawberry mixture with the cream. Make sure that all ingredients are thoroughly mixed.

- Switch on the ice cream maker and pour the mixture into the cooling bowl.

Preparation time: 35-45 minutes.

Tip:

Instead of strawberries, you can also use 200g (7oz) fresh blueberries, bilberries, raspberries or blackberries.

(serves 4-6 persons)

• Strawberry ice cream
• 4-6 coupes
• Some whole raspberries (stems attached) and/or raspberries, blackberries etc.
• 40-60ml (1.3-2fl.oz) strawberry syrup, mixed with 2-3 tbsps Cointreau or other orange liqueur
  • Some fresh mint leaves
  • 125ml (4.2fl.oz) whipped cream
• 4-6 wafers
• Put the ice cream in the coupes and pour the Cointreau over the ice cream. Put the whipped cream on top of the ice cream. Garnish with the fruit, wafers and mint leaves.

Close-up of a dessert with ice cream, red berries, and garnish (no text or symbols visible)

7.0.5 Banana ice cream

• 250g (9oz) ripe bananas
• 100g (4oz) caster sugar
• 1.5 tbsp lemon juice
- 75ml (2.5fl.oz) whipping cream
• 250ml (8.3fl.oz) whole milk
- Puree the bananas together with the sugar and lemon juice. Mix the banana puree thoroughly with the cream and the milk.
- Switch on the ice cream maker and pour the mixture into the cooling bowl.
Preparation time: 40-50 minutes.

Close-up of a banana peel with ice cream, strawberries, and kiwi in a glass bowl (no text or symbols visible)

7.0.6 Coupe Melanie

(serves 4-5 persons)

• Banana ice cream
• 4-6 coupes
  • 1 large sliced banana
  • 40-60ml (1.3-2fl.oz) eggnog
  • 4 tbsps banana liqueur
  • 4-6 walnut halves

• 2 sliced kiwi fruits

• 8 stoned dates

• 125ml (4.2fl.oz) partially whipped cream, to be served separately
• Put all ingredients in the coupes according to your own imagination.

7.0.7 Fruit yogurt ice cream

• 250g (9oz) fresh fruit (e.g. bilberries, raspberries, strawberries)
  • 100g (4oz) caster sugar
• 50ml (1.6fl.oz) cream
  • 375ml (12.5oz) yogurt
  • 1 tbsp lemon juice
• Wash the fruit. Puree the fruit with the sugar and lemon juice. Add the fruit mixture to the yogurt and cream. Make sure that all ingredients are thoroughly mixed.
• Switch on the ice cream maker and pour the mixture into the cooling bowl.
  The photo shows how you can serve this ice cream.
  Preparation time: 35-45 minutes.

7.0.8 Ice cream soda

(serves 4-6 persons)

• 4-6 scoops of fruit yogurt ice cream
- 4-6 tall glasses
- 50g (2oz) strawberries and 50g (2oz) raspberries, pureed with 1 tbsp icing sugar
• 4-6 halved lemon or orange slices
- 4-6 straws

• 125ml (4.2fl.oz) whipped cream
- fizzy lemonade
- Put the fruit puree in the glasses and put the ice cream on top. Pour the lemonade over the ice cream. Garnish with lemon or orange slices. Put the whipped cream on top and insert the straw.

Two glasses of colorful beverage with a slice of orange and straw (no text or symbols visible)

7.0.9 Mango ice cream

• 300g (10.7oz) ripe mangos, peeled and stoned
• 90g (3.6oz) caster sugar
- 2 tbsps honey
- 2 tbsps lemon juice
- 50ml (1.6fl.oz) whipping cream
• 200ml (6.6fl.oz) whole milk
- 1 egg yolk
- Puree the mango together with the lemon juice, sugar, honey, milk and egg yolk. Stir in the cream. Make sure that all ingredients are thoroughly mixed.
- Switch on the ice cream maker and pour the mixture into the cooling bowl.

Preparation time: 35-45 minutes.

Tip:

Instead of mangos, you can also use 300g (10.7oz) peeled and stoned apricots or peaches.

7.0.10 Tropical Night coupe

(serves 4-5 persons)

• Mango ice cream
  • 4-5 coupes
  • 4 tbsps orange liqueur or passion fruit liqueur
  • 2 large sliced bananas
  • 4-5 orange slices, cut in half
  • 2-4 tbsps shredded coconut
  • 4-5 green cocktail cherries
• 125ml (4.2 fl.oz) partially whipped, unsweetened crème fraîche
• 4-5 wafers
• Put all ingredients in the coupes according to your own imagination.

Close-up of ice cream scoops in a glass bowl with a waffle and cherry garnish (no text or symbols visible)

7.0.11 Vanilla ice cream

(serves 4-5 persons)

• 2 egg yolks
  • 1 egg
  • 125g (4.5oz) caster sugar
• 5g (0.2oz) vanilla sugar
  • 400ml (13.3fl.oz) whole milk
  • 150ml (5fl.oz) whipping cream
• 5g (0.2oz) corn flour

- Put egg yolks, caster sugar, vanilla sugar and corn flour into a bowl. Beat with the mixer until the egg yolks are almost white.

- Gently heat the milk. Add the heated milk gradually to the egg mixture, while beating with the mixer. When the ingredients are thoroughly mixed, pour the mixture into a pan.

- Heat the mixture over moderate heat for 1-2 minutes, while stirring constantly. Make sure the mixture does not boil. If the mixture curdles, mix the ingredients for half a minute with the mixer or in a blender or food processor:

- Let the mixture cool to refrigerator temperature. Then gently fold the cream through the mixture. Switch on the ice cream maker and pour the mixture into the cooling bowl.

Preparation time: 35-45 minutes.

7.0.12 Monta Rosa

(serves 4-6 persons)

• Vanilla ice cream
  • hot cherry sauce (see chapter 'Sauces')
• 4-6 coupes
• Pour the hot cherry sauce over the ice cream just before serving.

Close-up of a glass bowl containing red strawberries, ice cream, and mint garnish (no text or symbols visible)

7.0.13 Chocolate ice cream

• 2 egg yolks
  • 100g (4oz) icing sugar
  • 250ml (8.3fl.oz) whole milk
  • 200ml (6.6fl.oz) whipping cream
• 15g (0.6oz) cocoa
• 1 tsp instant coffee

- Beat the egg yolks with sugar, cocoa, instant coffee and 50ml (1.6fl.oz) milk until the cocoa has dissolved. Add the rest of the milk and stir thoroughly.

- Beat the whipping cream until almost stiff. Add the cocoa mixture to the whipped cream.

Make sure that all ingredients are thoroughly mixed.

• Switch on the ice cream maker and pour the mixture into the cooling bowl.
  Preparation time: 35-45 minutes.

Tip:

You can add 40g (1.6oz) coarsely chopped roasted hazelnuts or almonds to the chocolate ice cream. Add the chopped nuts halfway through the preparation time.

Close-up of two pastries with ice cream and a green garnish on a white plate, accompanied by walnuts (no text or symbols visible)

(serves 4-5 persons)

• Chocolate ice cream
  • 4-5 dessert plates
  • 4-5 large profiteroles
• 4-5 tbsps chocolate sauce (see chapter ‘Sauces’), mixed with 2-3 tbsps coffee liqueur
  • 150ml (5.5fl.oz) whipped cream
  • 4-5 walnut halves
  • Some fresh mint leaves

- Put all ingredients on the plates according to your own imagination.

7.0.15 Coffee ice cream

• 3 egg yolks
• 100g (4oz) icing sugar
• 250ml (8.3fl.oz) whole milk
• 200ml (6.6fl.oz) whipping cream
• 6g (0.24oz) instant coffee
- 5g (0.2oz) vanilla sugar
- Dissolve the coffee in 1 tablespoon hot water and let it cool. Beat the egg yolk with the sugar and the vanilla sugar, the dissolved coffee and the milk.
- Whip the cream until it is almost stiff. Combine the coffee mixture with the whipped cream. Make sure that all ingredients are thoroughly mixed.
- Switch on the ice cream maker and pour the mixture into the cooling bowl.
Preparation time: 35-45 minutes.

Tip:

You can add 40g (1.6oz) chopped white, butterscotch or plain chocolate to the coffee ice cream.Add the chopped chocolate halfway through the preparation time.

7.0.16 Don Paulo

(serves 4-5 persons)

• Coffee ice cream
  • 4-5 puff pastry cases
• 4-10 chestnuts, soaked in cognac and cut into slices
• 4-5 macaroons
  • 125ml (4.2fl.oz) whipped cream
  • 4-5 red cocktail cherries
• Some mint leaves
• Put the coffee ice cream in the pastry cases. Add the chestnut slices and macaroons and whipped cream according to your own imagination. Garnish with the cocktail cherries and mint leaves.

Close-up of a chocolate ice cream on a porthofloaf with cherry tomatoes and mint leaves, served on a white plate (no text or symbols visible)

7.0.17 Ginger ice cream with honey

• 70g (2.8oz) caster sugar
  • 1.5 tbsp ginger syrup
• 1 tbsp honey
  • 35g (1.4oz) chopped ginger
  • 300ml (10fl.oz) whole milk

• 200ml (6.6fl.oz) whipping cream
• 3 egg yolks
- 1 tsp corn flour
- Put the egg yolks, sugar and the corn flour in a bowl. Beat with a mixer until the egg yolks are almost white. Gently heat the milk. Then add the milk gradually to the egg yolk mixture. When the ingredients are thoroughly mixed, pour the mixture into a pan. Heat it over moderate heat for about 2 minutes while stirring constantly. Do not let the mixture reach boiling point.

- Cool the mixture to refrigerator temperature. Combine the cooled mixture with the chopped ginger, the ginger syrup, the honey and the cream. Make sure that all ingredients are thoroughly mixed.

- Switch on the ice cream maker and pour the mixture into the cooling bowl.

Preparation time: 40-50 minutes.

7.0.18 Coupe Mikado

(serves 4-5 persons)

• Ginger ice cream with honey, 4-5 coupes
- 40g (1.6oz) soaked raisins mixed with 4 tbsps rum
• 2 tbsps ginger syrup and 1 tbsp chopped ginger
- 4-5 parasols
- 4-5 wafers
• 125ml (4.2fl.oz) whipped cream

- Put the ice cream in the coupes. Add the other ingredients according to your own imagination.

Close-up of a dessert with cream, dried fruit, and a knife (no visible text or symbols)

7.0.19 Cream cheese ice cream

• 350g (12.5 oz) cream cheese
• 200ml (6.6fl.oz) milk
• 125g (5oz) caster sugar
• 150ml (5.5 fl.oz) whipping cream
• 15g (0.5oz) vanilla sugar
- Whip the cream with sugar and vanilla sugar until almost stiff. Combine cream cheese and milk. Mix the cream cheese mixture with the whipped cream. Make sure that all ingredients are thoroughly mixed.
- Switch on the ice cream maker and pour the mixture into the cooling bowl.
Preparation time: 30-40 minutes.

Tip:

You can mix the cream cheese ice cream with, for example, 50g (2oz) soaked raisins or 50g (2oz) peach or apricot pieces.

7.0.20 Coupe Moon Fever

(serves 4-6 persons)

• Cream cheese ice cream
• 4-6 coupes
  • 2-3 pureed kiwi fruits
• 150g (5.3oz) raspberries, blackberries or strawberries
  • 125ml (4.2fl.oz) whipped cream
• mint leaves
  • 4-6 ice cream wafers
• Put the ice cream in the coupes. Add the other ingredients according to your own imagination.

Close-up of a waffle and ice cream with red ruffles in a bowl (no text or symbols visible)

7.0.21 Lemon sorbet

(serves 4-6 persons)

• Juice of 12 orange
  • 250ml (8.3fl.oz) fresh lemon juice
• 450ml (15fl.oz) syrup (see chapter 'Ingredients')

• 1 egg white

• Stir lemon and orange juice into the syrup and mix thoroughly. Beat the egg white until almost stiff and stir in the mixture. Make sure that all ingredients are thoroughly mixed.

• Switch on the ice cream maker and pour the mixture into the cooling bowl.
  Preparation time: 25-35 minutes.

Close-up of a cocktail in a glass cup with whipped cream and fruit garnish (no text or symbols visible)

7.0.22 Yellow Light

(serves 4-6 persons)

• Lemon sorbet
  • 4-6 tall wine glasses
• 3 sliced lemons
• 3 cocktail cherries
• some fresh mint leaves
• approx. 1 bottle of sparkling white wine
• Put the ice cream in the glasses. Add the wine and garnish with the lemon slices, cocktail cherries and mint leaves.

7.0.23 Tropical sorbet

• 200g (7oz) fresh peeled kiwi fruit
• 100g (4oz) fresh peeled and stoned mango
• 150g (5.3oz) fresh peeled pineapple
- 300ml (10fl.oz) syrup (see chapter 'Ingredients')
- juice of 1 lemon
• 150ml (5fl.oz) cold water
- 1 egg white
- Puree the fruit together with the lemon juice and the syrup. Beat the egg white until almost stiff. Then stir in the fruit and the cold water. Make sure that all ingredients are thoroughly mixed.
- Switch on the ice cream maker and pour the mixture into the cooling bowl.
Preparation time: 25-35 minutes.

Close-up of a kiwi ice cream with lemon slices and a cherry on top, garnished with mint leaves (no text or symbols visible)

7.0.24 Coupe Green Delight

(serves 6 persons)

- Tropical sorbet

- 6 coupes

• 2-4 tbsps green orange liqueur or kiwi liqueur
- 2 sliced kiwi fruits
- 1 sliced lemon
• 12 red cocktail cherries
- Some mint leaves
• 125ml (4.2fl.oz) whipped cream
- Put the sorbet in the coupes. Add the orange or kiwi liqueur and garnish with the slices of lemon and kiwi, the cocktail cherries and the mint leaves.

7.0.25 Pineapple sorbet

• 225g (8oz) fresh pineapple
- 300ml (10fl.oz) syrup (see chapter 'Ingredients')
• 1 tbsp lemon juice
- 1 egg white
• 100ml (3.3fl.oz) cold water
Preparation time: 40-50 minutes.

- Peel the pineapple and remove the hard core and the eyes. Puree the pineapple, together with the syrup and the lemon juice. Beat the egg white until almost stiff. Then stir in the pineapple mixture. Add the cold water.

- Switch on the ice cream maker and pour the mixture into the cooling bowl.

7.0.26 Coupe Coppa Cabana

(serves 6 persons)

- 125g (4.5 oz) washed strawberries, pureed and mixed with 2 tbsps whipping cream

• 1 sliced star fruit
  • 2 tbsps soaked raisins
  • 2 tbsps grated chocolate
  • 125ml (4.2fl.oz) whipped cream
  • Some fresh mint leaves
• 6 wafers
• Put the ice cream in the coupes. Add the other ingredients according to your own imagination.

Close-up of a dessert with cream, red beans, and mint garnish on a plate (no text or symbols visible)

7.0.27 Strawberry ice cream mousse

• 500g (17.6oz) strawberries
- 300ml (10fl.oz) syrup (see chapter 'Ingredients')
- juice of 1 lemon
- 2 egg whites
- 50ml (1.6fl.oz) whipping cream
- Wash the strawberries. Puree them together with the lemon juice and the syrup. Beat the egg whites until almost stiff. Stir the strawberry mixture into the beaten egg whites and

then pour in the cream. Make sure that all ingredients are thoroughly mixed.

- Switch on the ice cream maker and pour the mixture into the cooling bowl.

Preparation time: 45-55 minutes.

Close-up of three types of ice cream scoops with strawberries and a spoon, served in a glass bowl (no text or symbols visible)

7.0.28 Coupe Margit

(serves 6 persons)

• Strawberry ice cream mousse
- 6 coupes
- 6 large washed and sliced strawberries
• 3 tbsps passion fruit syrup
• 3 tbsps strawberry liqueur
• 125ml (4.2 fl.oz) whipped cream
- 6 mint leaves
- 6 wafers
- Put the ice cream mousse in the coupes. Pour the syrup and the liqueur over the ice cream mousse. Add the other ingredients according to your own imagination.

7.0.29 Cherry ice cream mousse

• 550g (19.6oz) stoned cherries
- 300ml (10fl.oz) syrup (see chapter 'Ingredients')
- juice of 12 lemon
- 2 egg whites
- 50ml (1.6fl.oz) whipping cream
• 2 tbsps Maraschino
- Puree the stoned and washed cherries with the lemon juice, the syrup and the Maraschino. Beat the egg whites until almost stiff. Stir the cherry mixture into the beaten egg whites and then pour in the cream. Make sure that all the ingredients are thoroughly mixed.
- Switch on the ice cream maker and pour the mixture into the cooling bowl.
Preparation time: approx. 50 minutes.

Colorful fruit and ice cream arranged on a white plate with bananas, grapes, and apples (no text or symbols visible)

7.0.30 Montanara

6 persons

• Cherry ice cream mousse

• 6 dessert plates

• 6 cold crêpes

• Fruit salad, e.g.: kiwi fruit, white grapes, strawberries, raspberries, pears
  • Some fresh mint leaves
• Some icing sugar
• Put the cherry ice cream mousse on the crêpes and fold or roll up the crêpes. Place the crêpes on the dessert plates. Put some fruit salad on each plate. Sprinkle the crêpes with icing sugar and garnish with mint leaves.

7.0.31 Ice cream bavarois

• 500ml (16.6fl.oz) whipping cream
  • 8g (0.04oz) clear gelatin
  • 3-4 tbsps water
  • 100g (4oz) caster sugar
  • 4-5 tbsps Maraschino
• 4 egg whites
• 60g (2.4oz) chopped candied fruit
• Soak the gelatin leaves in a bowl of cold water. Partially whip the cream with half the sugar, until thick but not stiff. Partially whip the egg whites with the remaining sugar. Heat the water in a pan. Remove the pan from the heat and dissolve the drained gelatin leaves in the water. Add the Maraschino and let the mixture cool.
• Mix the whipped cream with the beaten egg whites. Then stir in the gelatin mixture. Make sure that all ingredients are thoroughly mixed.

- Switch on the ice cream maker and pour the mixture into the cooling bowl. Add the candied fruits halfway through the preparation time.

Preparation time: 45-55 minutes.

Close-up of a dessert with a cherry on top, garnished with fresh blackberries and mint leaves, served on a white plate with red decorative elements (no text visible)

7.0.32 Coupe Helene

(serves 4 to 6 persons)

• Ice cream bavarois
  • 4-6 dessert plates
  • 16-24 blackcurrants
• 4-6 tbsps cold fruit sauce, e.g. strawberry or raspberry sauce (see chapter 'Sauces')
  • 4-6 tbsps yogurt
• Mint leaves
• Pour the fruit sauce onto the middle of the plate and then pour the yogurt into the centre of this sauce. Use a cocktail stick to draw a line from the centre to the edge of the plate. Put the ice cream in the centre of the plate and garnish with blackcurrants and mint leaves.

7.0.33 Pear and apricot ice cream

• 150g (5.3oz) apricots (stoned and peeled)
• 150g (5.3oz) peeled pears
- 90g (3.2oz) caster sugar
• 200ml (6.6fl.oz) whole milk
• 100ml (3.3fl.oz) whipping cream
• 2 tbsps lemon juice
- Puree the fruit together with the lemon juice, sugar and milk. Add the cream. Make sure that all ingredients are thoroughly mixed.
- Switch on the ice cream maker and pour the mixture into the cooling bowl.
Preparation time: 30-40 minutes.

Two decorated cake figurines shaped like a snowman or mooncake, one with chocolate hat and red polka dots, the other with rainbow ribbon and heart symbol (no text or symbols)

7.0.34 Children's Carnival

(6 persons)

• Pear and apricot ice cream
- 6 dessert plates
- 6 marshmallow tea cakes or marshmallows
• 18 coloured chocolates
- 6 biscuits covered with a layer of chocolate

• 6 marshmallows or wine gums
• Put the ice cream on the plates. Arrange the other ingredients on the plates according to your own imagination.

7.0.35 Pineapple ice cream pudding

• 350g (12.5oz) fresh pineapple
• 200g (7oz) icing sugar or caster sugar
• 400ml (13.5 fl.oz) whipping cream
• 1 tbsp lemon juice
- Peel the pineapple and remove the hard core and the eyes. Puree the pineapple together with the sugar and the lemon juice. Partially whip the cream. Stir the pineapple mixture into the whipped cream. Make sure that all ingredients are thoroughly mixed.
- Switch on the ice cream maker and pour the mixture into the cooling bowl.
Preparation time: 45-55 minutes.

7.0.36 Ice cream cake Caprice

(serves 6-8 persons)

• Pineapple ice cream pudding
• 1 springform cake tin, 20-22cm (7.5-8.5 inches) in diameter
• greaseproof paper
  • 1 round sponge cake
• 6 pineapple slices
  • 1 tin of tangerine segments
• kiwi fruits

• 125ml (4.2 fl.oz) whipped cream
- liqueur, if desired
- Line the base of the springform tin with a round piece of greaseproof paper and the sides with one long strip of greaseproof paper. Put the tin in the freezer for about 30 minutes. This prevents the ice cream from melting when you fill the tin.
- Slice the sponge cake into 2 layers and place one layer on the bottom of the tin. Sprinkle the bottom layer with liqueur, if desired. Cover the cake with a layer of ice cream and then place the second layer of cake on top. Cover the tin with paper. Put the cake in the freezer for about 1 hour (depending on how hard the ice cream is).
- Place the serving plate in the refrigerator for a while. Remove the side of the cake tin, place the cake upside-down on the plate and remove the tin base.
The photo gives a decoration suggestion.

Close-up of a layered dessert with fruit topping and mint garnish on a white plate (no text or symbols visible)

7.0.37 Sugar-free strawberry ice cream

(for about 8 portions of 75g (3oz))

• 2 sheets of clear gelatine
• 375g (13.4oz) fresh strawberries
• 1.5 tbsp lemon juice
• 90g (3.2oz) Sionon artificial sweetener
• 150ml (5fl.oz) whipping cream
- 4 tbsps water

- Soak the gelatine in a bowl of cold water. Wash the strawberries, then puree them with the artificial sweetener and the lemon juice. Dissolve the gelatin in 4 tablespoons of hot water. Stir the dissolved gelatin into the strawberry puree. Let the mixture cool.

- Whip the cream until stiff. Mix the whipped cream with the rest of the ingredients. Make sure that all the ingredients are thoroughly mixed.

- Switch on the ice cream maker and pour the mixture into the cooling bowl.

Preparation time: 25-35 minutes.

Tip:

Instead of strawberries, you can also use 375g (13.4oz) blackberries, raspberries, cranberries or papaya, without affecting any of the values stated below.

1 portion of ice cream of 75g (3oz) contains 95Kcal/395KJ, 3g (0.12oz) carbohydrate, 1g (0.04oz) protein and 6g (0.24oz) fat

Close-up of a dessert with orange slices, pink fruit, and white spherical topping on a white plate (no text or symbols visible)

7.0.38 Dama Rosabianca

per portion

• Strawberry or vanilla ice cream
- 1 dessert plate
• 1 orange in segments
• 12 passion fruit for decoration
- Put the ice cream on the plate. Garnish with orange segments and passion fruit.

7.0.39 Sugar-free ice cream

(for about 7 portions of 75g (3oz))

• 300ml (10fl.oz) whole milk
- 60ml (2fl.oz) whipping cream
- 60g (2.4oz) Sionon artificial sweetener
- 2 eggs
• 20 drops vanilla essence
- Beat the egg with the milk
- Whip the cream with the artificial sweetener until almost stiff.
- Fold the cream into the egg-milk mixture and add the vanilla essence.

- Switch on the ice cream maker and pour the mixture into the cooling bowl. Preparation time: 30-40 minutes.

1 portion of ice cream of 75g (3oz) contains 85Kcal/355KJ, 2g (0.08oz) carbohydrate, 3g (0.12oz) protein and 5g (0.2oz) fat.

Tips:

The sugar-free recipes above contain so few carbohydrates per portion that one portion hardly affects your blood sugar level. You can therefore eat this ice cream without having to cut anything out of your diet.

• If Sionon is not available, you may replace it with a comparable artificial sweetener. For a proper consistency of the ice cream, you need a powder sweetener with a volume comparable to that of ordinary sugar. For this reason, compact sweeteners (e.g. aspartame) are unsuitable for ice cream making. Ask your chemist, pharmacist or dietitian for advice.
• Nowadays, diabetics can also eat dishes that have been sweetened with ordinary sugar, provided they stick to certain guidelines.
  Consult your doctor or dietitian to find out which guidelines apply to you.

Inhaltsangabe

1 Einführung 20

Close-up of a dessert with ice cream, waffle toppings, and a green garnish (no text or symbols visible)

Close-up of a dessert with ice cream, red berries, and mint garnish (no text or symbols visible)

7.0.5 Bananeneis

Close-up of a banana peel with three scoops of ice cream and sliced fruit in a glass bowl (no text or symbols visible)

7.0.7 Fruchtjoghurteis

Two glasses of colorful beverage with a straw and an orange slice, no text or symbols visible

7.0.8 Eisbrause

(für 4-6 Personen)

Close-up of three ice cream scoops in a glass bowl with a waffle and cherry garnish (no text or symbols visible)

7.0.11 Vanille-Eis

(für 4-5 Personen)

Close-up of a glass ice cream dessert with red strawberries, whipped cream, and mint garnish (no text or symbols visible)

Close-up of two pastries with a chocolate ice cream and mint garnish, accompanied by small nuts on a white plate (no text or symbols visible)

Close-up of a caramel-flavored pastry topped with a chocolate scoop and mint garnish, served on a white plate (no text or symbols visible)

7.0.16 Don Paulo

(für 4-5 Personen)

- Kaffee-Eis

Close-up of a dessert with bread rolls, peaches, and fruit toppings (no visible text or symbols)

7.0.18 Coupe Mikado

(für 4-5 Personen)

Close-up of a waffle and ice cream with red ruffles in a bowl (no text or symbols visible)

7.0.21 Zitronensorbet

(für 4-6 Personen)

Close-up of a frosted ice cream in a glass cup with fruit garnish (no text or symbols visible)

7.0.23 Tropisches Sorbet

Close-up of a fruit ice cream with kiwifurt slices and a cherry on top, garnished with mint leaves (no text or symbols visible)

7.0.24 Coupe Green Delight

(für 6 Personen)

Close-up of a dessert with cream, red beans, and mint garnish on a plate (no text or symbols visible)

Close-up of a hand holding three types of ice cream scoops: red, white, and strawberry (no text or symbols visible)

7.0.29 Kirsch-Eismousse

Colorful fruit and ice cream dessert on a white plate (no text or symbols visible)

7.0.31 Eiscreme Bavarois

• 500 ml Schlagsahne
• 8 g weiße Gelatine
  • 3-4 EL Wasser
• 100 g Feinzucker
  • 4-5 EL Maraschino

Close-up of a dessert with cream topping, cherry, and red-painted cheese slice (no text or symbols)

Two decorated cake figurines with chocolate and ribbon designs, served on a white plate (no text or symbols visible)

7.0.35 Ananas-Eispudding

Close-up of a layered dessert with fruit toppings on a white plate (no text or symbols visible)

Close-up of a dessert with pumpkin, red onion, and white ice cream on a white plate (no text or symbols visible)

7.0.38 Dama Rosabianca

für eine Portion

Close-up of a colorful dessert with yellow spherical topping, green vegetables, and fruit slices (no text or symbols visible)

Table des matières

1 Introduction 36

Close-up of a dessert with ice cream, waffle slices, and a green garnish in a glass bowl (no text or symbols visible)

Close-up of a dessert with ice cream, red berries, and garnish (no text or symbols visible)

Close-up of a banana cup with ice cream, strawberries, and green fruit toppings (no text or symbols visible)

7.0.6 Coupe Mélanie

Two glasses of colorful beverage with a straw and an orange slice, no text or symbols visible

Close-up of three ice cream scoops in a glass bowl with a waffle and orange slice garnish (no text or symbols visible)

Close-up of a glass bowl containing red strawberries, ice cream, and mint garnish (no text or symbols visible)

Close-up of two chocolate steamed buns with a mint leaf garnish, accompanied by small walnuts on a white plate (no text or symbols visible)

Close-up of a chocolate ice cream with mint garnish on a white plate (no text or symbols visible)

Close-up of a dessert with cream, pine nuts, and a knife (no visible text or symbols)

Close-up of a waffle and ice cream with red ruffles in a bowl (no text or symbols visible)

7.0.20 Coupe Moon Fever

Close-up of a smooth, creamy dessert with a fruit garnish (no text or symbols visible)

7.0.22 Yellow Light

7.0.23 Sorbet tropical

Close-up of a fruit ice cream with kiwifurt, lemon slices, and a cherry on top (no text or symbols visible)

Close-up of a dessert with cream, mint leaves, and chocolate toppings on a plate (no text or symbols visible)

Close-up of a hand holding three types of ice cream scoops: pink, white, and red (no text or symbols visible)

7.0.28 Coupe Margit

(pour 6 personnes)

Plated dessert featuring a pink ice cream, red berries, blueberries, and bananas on a white plate (no text or symbols visible)

Close-up of a dessert with cream topping, cherry, and dark berries on a white plate (no text or symbols visible)

7.0.32 Coupe Hélène

Two decorated cake figurines shaped like faces with chocolate and ribbon designs, displayed on a plate (no text or symbols visible)

Close-up of a layered dessert with fruit toppings on a white plate (no text or symbols visible)

Close-up of a plate with colorful dessert pieces including orange slices and a white spherical item (no text or symbols visible)

7.0.39 Glace sans sucre

Close-up of a colorful dessert with yellow fruit, green vegetables, and a halved egg on a blue plate (no text or symbols visible)

Inhoudsopgave

1 Inleiding 52

1.0.1 Ingrediënten en keukengerei 52

2 Ingrediënten 52

2.0.1 Eieren 52

2.0.2 Melk/yoghurt/roomkaas 52

2.0.3 Slagroom 52

2.0.4 Suiker 53

2.0.5 Fruit 53

2.0.6 Alcohol 53

2.0.7 Siroop 53

Close-up of a glass bowl containing a white ice cream with sesame seeds and mint garnish (no text or symbols visible)

7.0.3 Aardbeienijs

Close-up of a dessert with ice cream, red berries, mint garnish, and golden toppings (no text or symbols visible)

Close-up of a banana peel with ice cream and fruit toppings (no text or symbols visible)

Two glasses of colorful beverage with a straw and an orange slice, no text or symbols visible

7.0.9 Mango-ijs

• 300 g rijpe mango's, geschild en ontpit
• 90 g witte basterdsuiker
• 2 eetlepels honing
• 2 eetlepels citroensap
- 50 ml ongeklopte slagroom

Close-up of three ice cream scoops in a glass bowl with a waffle and cherry on top (no text or symbols visible)

7.0.10 Coupe Tropical Night

(voor 4-5 personen)

• Mango-ijs
  • 4-5 ijscoupes
  • 4 eetlepels sinaasappellikeur of passievruchtenlikeur

Close-up of a glass bowl containing ice cream with red strawberries and mint garnish (no text or symbols visible)

7.0.12 Monta Rosa

(voor 4-6 personen)

Close-up of a dessert with cream and mint garnish on a white plate, accompanied by walnuts (no text or symbols visible)

7.0.15 Koffie-ijs

• 3 eierdooiers
  • 100 g poedersuiker
• 250 ml volle melk
  • 200 ml ongeklopte slagroom
• 6 g oploskoffie
• 5 g vanillesuiker

Close-up of a chocolate ice cream with mint garnish on a white plate (no text or symbols visible)

7.0.16 Don Paulo

(voor 4-5 personen)

Close-up of a dessert with bread slices and fruit toppings, no visible text or symbols

7.0.18 Coupe Mikado

(voor 4-5 personen)

Close-up of a waffle and ice cream with red ruffles in a bowl (no text or symbols visible)

7.0.20 Coupe Moon Fever

(voor 4-6 personen)

Close-up of a frosted dessert in a glass cup with a fruit garnish (no text or symbols visible)

Close-up of a kiwi ice cream with a red cherry on top, surrounded by sliced kiwiffricutes and lemon slices (no text or symbols visible)

7.0.25 Ananassorbetijs

Close-up of a dessert with cream, red sprinkles, and mint garnish on a golden plate (no text or symbols visible)

7.0.26 Coupe Coppa Cabana

(voor 6 personen)

Close-up of three ice cream scoops with strawberries and mint leaves in a glass bowl (no text or symbols visible)

7.0.29 Kersenijsmousse

Colorful fruit and ice cream dessert on a white plate (no text or symbols visible)

7.0.31 Ijsbavarois

• 500 ml ongeklopte slagroom
- 8 g heldere gelatine
• 3-4 eetlepels water
• 100 g witte basterdsuiker
• 4-5 eetlepels Maraschino

Close-up of a small dessert with cherry and dark berries on a white plate (no text or symbols visible)

7.0.33 Peer-abrikoosijs

Two decorated cake figurines shaped like a skull with chocolate hat and ribbon, displayed on plates (no text or symbols)

7.0.35 Ananas-ijspudding

Close-up of a slice of layered dessert cake with fruit toppings on a white plate (no text or symbols visible)

Close-up of a dessert with orange slices, pink fruit, and white spherical topping on a white plate (no text or symbols visible)

7.0.38 Dama Rosabianca

per portie

Close-up of a colorful dessert with yellow spherical topping, green vegetables, and fruit garnish (no text or symbols visible)

Sommario

1 Introduzione 68

Close-up of a dessert with ice cream, chocolate baffle, and mint leaves in a glass bowl (no text or symbols visible)

Close-up of a dessert with ice cream, red berries, and garnishes (no text or symbols visible)

Close-up of a banana peel with ice cream, strawberries, and kiwi in a glass bowl (no text or symbols visible)

7.0.6 Coppa Melanie

Two glasses of colorful beverage with a straw and orange slice, no text or symbols visible

7.0.9 Gelato al mango

Close-up of a glass bowl containing three ice cream scoops with a waffle and a cherry on top (no text or symbols visible)

Close-up of a glass bowl containing ice cream with red strawberries and mint garnish (no text or symbols visible)

Close-up of two pastries with ice cream and a mint leaf garnish, accompanied by walnuts on a white plate (no text or symbols visible)

7.0.14 Coppa Jacquot

Close-up of a chocolate ice cream on a porthofloaf with cherry tomatoes and mint leaves, served on a white plate (no text or symbols visible)

Close-up of a dessert with cream, bread, and dried fruit toppings under a umbrella (no text or symbols visible)

Close-up of a waffle and ice cream with red ruffles in a bowl (no text or symbols visible)

7.0.21 Sorbetto al limone

Close-up of a smooth, frothy dessert in a glass with fruit garnish (no text or symbols visible)

7.0.22 Yellow Light

Close-up of a fruit ice cream with kiwifurt, lemon slices, and a cherry on top (no text or symbols visible)

7.0.24 Coppa Green Delight

(dosi per 6 persone)

Close-up of a dessert with cream, red beans, and mint garnish on a plate (no text or symbols visible)

Close-up of three ice cream scoops with strawberries and whipped cream, served in a glass bowl (no text or symbols visible)

7.0.29 Mousse gelata alle ciliegie

Colorful fruit and ice cream arranged on a white plate with bananas, strawberries, and a grape (no text or symbols visible)

7.0.30 Montanara

6 persone

Close-up of a dessert with cream topping, cherry, and dark berries on a white plate with red and white pattern (no text or symbols)

7.0.32 Coppa Helene

Two decorated cake figurines shaped like a skull or mask, one with chocolate hat and bow tie, the other with ribbon and heart symbol (no text or symbols)

Close-up of a layered dessert with fruit toppings on a white plate (no text or symbols visible)

Close-up of a dessert with orange slices, pink fruit, and white spherical topping on a white plate (no text or symbols visible)

Close-up of a dessert with a yellow spherical ice cream, green vegetables, and a carrot garnish (no text or symbols visible)

PHILIPS