Gelatissimo Exclusive - Ice machine NEMOX - Free user manual and instructions

Frequently Asked Questions - Gelatissimo Exclusive NEMOX

USER MANUAL Gelatissimo Exclusive NEMOX

Chef in white uniform and hat preparing food on a kitchen (no visible text or symbols)

RECIPES

RECETTES

RECETAS

RICETTE

REZEPTE

RECEPTEN

RECEITAS

СБОРНИК РЕЦЕПТОВ

ΣΥΝΤΑΓΕΣ

OPSKRIFTER

IL

GELATO

Made in Italy

U.K.	RECIPES	Pag. 3
F	RECETTES	Pag. 7
E	RECETAS	Pag. 11
I	RICETTE	Pag. 15
D	REZEPTE	Seite 19
NL	RECEPTEN	Pag. 23
P	RECEITAS	Pag. 27
PY	СБОРНИК РЕЦЕПТОВ	Стр. 31
GR	ΣΥΝΤΑΓΕΣ	Σε. 35
DK	OPSKRIFTER	S. 39

Black and white photo of assorted vegetables and fruits in bowls, no visible text or symbols

English

RECIPES

The following recipes are for 1.5L bowl capacity. Increase or diminish the quantity according to the bowl capacity of your machine.

Classic gelato

VANILLA GELATO 75 g dark bitter chocolate.

INGREDIENTS:

• 150 g sugar.
  • 250 g milk.
• 150 g cream.
• 4 egg yolks.

Whisk yolks and sugar together till they are light and foamy. Add milk and cream, mix well and pour the mixture into the ice-cream maker bowl.

MALAGA (raisin) GELATO

INGREDIENTS:

• 125 g sugar.
  • 250 g milk.
• 150 g cream.
  • 1 egg.
• 75 g raisin.
• A bit of rum.

Wash raisin and macerate it in enough rum to cover it. Whisk eggs and sugar, add cream and milk, mix well and pour the mixture into the icecream maker bowl. When ice-cream is ready, add dried raisin and some of the rum used for macerating; mix again.

"GIANDUIA" (hazelnut chocolate) GELATO 200 g milk.

INGREDIENTS:

• 175 g sugar.
  • 300 g milk.
• 75 g dark bitter chocolate.
• 1 egg.
• A pinch vanillin.
  • 30 g shelled peeled hazelnuts.

Break chocolate into pieces and melt it together with some milk and the vanillin in a double saucepan over hot water. Whisk eggs and sugar, add the remaining milk together with the melted chocolate perfectly cooled. Finish with the hazelnuts finely crushed and pour the mixture into bowl.

CHOCOLATE GELATO Peel bananas and cut into small pieces, sprinkle with

INGREDIENTS:

• 150 g sugar.
  • 200 g milk.

• 200 g cream.

• 1 egg.

• A pinch vanillin.

Break chocolate into pieces and melt it together with some milk and vanillin in a double saucepan over hot water. Whisk eggs together with sugar, add remaining milk, cream and the melted chocolate perfectly cooled, finally pour the mixture into the ice-cream maker bowl.

BLUEBERRY GELATO

INGREDIENTI:

• 150 g sugar.
• 150 g cream.
• 1/2 lemon.
• 300 g freeze blueberry.

Let blueberries defrost at room temperature, reserving the syrup produced while they thaw out. Sprinkle with lemon juice, add sugar and cream, whisk the mixture till stiff and finally pour everything into the ice-cream maker bowl.

LEMON GELATO

INGREDIENTS:

- 150 g sugar.

• 200 g cream.
• 3 lemons.
  • 1 tablespoon lemon syrup.

Squeeze lemons and add juice to sugar and lemon syrup, then combine the other ingredients, whip the mixture thick and finally pour everything into the ice-cream maker bowl.

BANANA GELATO

INGREDIENTS:

• 150 g sugar.
• 150 g milk.
• 1 lemon.
  • 300 g banana pulp (net weight).

cut into small pieces, sprinkle with lemon juice and whisk together with sugar. Add milk, stir well and pour the mixture into the ice-cream maker bowl.

English

STRAWBERRY GELATO DATE GELATO

INGREDIENTS:

• 150 g sugar.
  • 150 g milk. 200 g milk.
• 100 g cream.
• 200 g intact ripe strawberries.
• 1 egg.

Beat eggs together with sugar, add strawberries cut into small pieces and the other ingredients. Stir and pour the mixture into the ice-cream maker bowl.

HAZELNUT GELATO

INGREDIENTS:

• 150 g sugar.
  • 200 g milk.
• 150 g cream.
• 1 egg.
• A pinch vanillin. 1/2 litre single cream.
• 75 g peeled shelled hazelnuts.

Finely crush hazelnuts and add sugar. Next add eggs (and whisk everything until thick), and then combine the other ingredients, stir and pour the mixture into the ice-cream maker bowl.

NUT GELATO

INGREDIENTS:

• 125 g sugar.
  • 200 g milk.
• 150 g cream.
• 1 egg.
• 75 g nut kernels (net weight).
• 2 tablespoons nut liqueur.

Finely crush nuts together with sugar. Add eggs (whisk everything until thick), cream, milk and liqueur, stir and pour the mixture into the icecream maker bowl.

CARROT GELATO

INGREDIENTS:

• 250 g sugar.
• 1.3 kg tender carrots.
• 1 lemon.
• 4 dl whipping cream.

Scrape and wash the carrots, place in a juice extractor and extract the juice. Place in a saucepan, dilute with one decilitre of water and place on a low flame together with the sugar and lemon juice. Cook for five minutes without allowing to boil, then remove from the flame and leave to cool. Blend in the cream, mixing well, and place the mixture in the refrigerator to cool. Pour the mixture into the ice cream maker and operate for about 30 min.

INGREDIENTS:

• 200 g dates.
  •
• 150 g single cream.
  • 1 dessertspoon of malt.

Stone the dates and remove any skin that comes away easily. Chop finally, add the malt and dilute with the milk and cream. Mix well and pour into the ice cream maker. Operate for about 30 minutes.

This procedure can also be used to make apricot or prune ice cream.

TEA GELATO

INGREDIENTS:

• 4 dessert spoons of tea.
• The juice of 3 oranges.
•
- 2 eggs.
- Sugar.
- 1/2 glass of water.

Bring the water to the boil and pour over the tea. Leave to steep for 3 minutes. Strain, leave to cool and place in the refrigerator. Mix the cooled tea extract, single cream, orange juice and egg yolk vigorously in a blender. When the mixture is well blended, pour into the ice cream maker and operate for about 30 minutes.

RICE AND RAISIN GELATO

INGREDIENTS:

• 150 g parboiled rice.
• 50 g raisins.
  • 1/2 | milk.
• 2 dessertspoons of honey.
• 1 vanilla pod.
• 1 pinch of salt.
  • The juice and peel of one lemon.
• Orange peel.

Cook the rice in milk together with the raisins and vanilla. Bring to the boil, salt and cook over a low flame until the milk is almost completely absorbed. Remove the vanilla and leave to cool. Grate the lemon and orange peel and squeeze the lemon. Add the cooled rice and honey. Blend all the ingredients and pour into the ice cream maker. Operate for about 30 minutes.

English

CHESTNUT GELATO NOUGAT GELATO

INGREDIENTS: INGREDIENTS:

• 250 g chestnut purée. 30 g candied lime peel.
  • 250 g milk. 40 g candied pumpkin.
• 100 g cream 30 g sweet almonds.
• 1 egg. 20 g pistachios.
• 2 dessertspoons of honey. 250 g sugar.
• A pinch of salt dl milk.

To obtain the purée, peel the chestnuts, weigh and then blanch in boiling water for a few minutes to facilitate removal of the skin. If you use dried chestnuts, first soften them by soaking overnight in cold water, then drain. Pour the milk and cream into a saucepan, bring to the boil, add the chestnuts, lightly salt and leave to cook slowly for about an hour. When the chestnuts are well cooked, reduce to a cream using a potato masher or purée maker. Add the honey and mix vigorously or blend for a few minutes to homogenise. When the mixture is well cooled, pour into the ice cream maker and operate for about 30 minutes.

•
•
• 1
- 4 egg yolks.
- 1 sachet vanilla sugar.

Prepare the cream with the milk, castor sugar, vanilla sugar and egg yolks. When the mixture is foamy, add the pistachios, almonds and pieces of candied lime and pumpkin. Mix well and pour into the ice cream maker. Operate for about 30-40 minutes.

Sherbets

PEACH SHERBET

INGREDIENTS:

• 150 g sugar.
• 1 lemon.
• 400 g peach pulp (net weight).

Sprinkle lemon juice on peach pulp cut into small pieces and add sugar. Stir and pour the mixture into the ice-cream maker bowl.

BANANA SHERBET

INGREDIENTS:

• 150 g sugar.
• 1 lemon.
• 450 g ripe banana pulp (net weight).
• A pinch vanillin.

Sprinkle lemon juice on peeled bananas cut into small pieces, add the other ingredients and pour the mixture into the ice-cream maker bowl.

APRICOT SHERBET

INGREDIENTS:

• 150 g sugar.
• 1 lemon.
• 400 g ripe apricot pulp (net weight).
• 2 tablespoons apricot brandy.

Sprinkle lemon juice on apricot pulp cut into small pieces, add sugar and liqueur as well. Stir and pour the mixture into the ice-cream maker bowl.

APPLE SHERBET\*

INGREDIENTS:

• 100 g sugar.
• 1 lemon.
• 350 g apple juice.
  • 100 g sweet white wine.
  • A pinch powdered cinnamon.

Sprinkle lemon juice on the other ingredients, stir and pour the mixture into the ice-cream maker bowl.

MELON SHERBET

INGREDIENTS:

• 150 g sugar.
• 1 lemon.
  • 400 g melon pulp (net weight).
  • A small glass brandy.

Sprinkle lemon juice on melon cut into small pieces, add the other ingredients, stir and pour the mixture into the ice-cream maker bowl.

KIWI SORBET

INGREDIENTS:

• 500 g ripe kiwis
• 50 g sugar.
• Lemon juice

Peel the kiwi fruit and cut into slices. Blend the kiwis for several minutes together with the sugar and lemon juice. Pour into the ice cream maker and operate until the required consistency is reached.

English

GRAPEFRUIT SHERBET WATER MELON SORBET

INGREDIENTS: INGREDIENTS:

• 175 g sugar. 500 g water. melon pulp
- 150 g water. 100 g sugar
• 2•tablespoons. gin. 100 g water
• 300 g grapefruit juice. 100 g single cream

Combine all the ingredients, stir and pour the mixture into the ice-cream maker bowl.

STRAWBERRY ICE-CREAM

INGREDIENTS:

• 150 g sugar.
• 1 lemon.
• 400 g strawberries (net weight).
• 2 tablespoons pomegranate syrup.

Sprinkle lemon juice on strawberries cut into small pieces, add the other ingredients, stir and pour the mixture into the ice-cream maker bowl.

CHAMPAGNE SHERBET\*

INGREDIENTS:

• 100 g sugar.
• 1/2 bottle champagne or dry Italian sparkling wine.

Combine sugar with champagne or sparkling wine and pour the mixture into the ice-cream maker bowl.

LIME JUICE SHERBET\*

INGREDIENTS:

• 100 g sugar.
• 300 g water.
• 1 lemon.
• 200 g lime juice.

Sprinkle lemon juice on the other ingredients, stir and pour the mixture into the ice-cream maker bowl.

BRANDY SHERBET\*

INGREDIENTS:

• 100 g sugar.
• 300 g water.
• 3 lemons.
• 125 g brandy.

Squeeze lemons and add juice to the other ingredients, stir and pour the mixture into the icecream maker bowl.

FIG SORBET

INGREDIENTS:

• 500 g ripe figs.
• 50 g cane sugar.
• 100 g milk.
  • The juice of 1/2 lemon.

Peel the figs. Blend the figs with the sugar, milk and lemon juice. Pour into the ice cream maker and operate until the required consistency is reached.

- Lemon juice.

Cut the water melon pulp into pieces, removing all the seeds and retaining as much juice as possible. Blend together with the lemon juice. Prepare the syrup separately by boiling the sugar dissolved in the water and a couple of dessertspoons of water melon juice for several minutes Leave the syrup to cool. Whip the cream. Mix all the ingredients, incorporating the fruit and syrup with the cream and taking care not to allow it to deflate. Pour into the ice cream maker and operate until the required consistency is reached.

MANDARIN SORBET

INGREDIENTS:

• 4 ripe mandarins
  • 1 orange.
• 150 g sugar.
  • 250 g water, 200 g single cream.

Firstly, prepare the syrup by boiling the water and sugar together in a saucepan for about 10 minutes. While still hot, add the grated orange peel and leave to cool. In the meantime, squeeze the mandarins and half the orange and add the juice to the cooled syrup. Mixing thoroughly, fold in the whipped cream, pour the mixture into the ice cream maker and operate until the required consistency is reached.

RASPBERRY SORBET

INGREDIENTS:

• 500 g ripe raspberries
  • 100 g sugar.
• 150 g water.
• 1 egg white
• Lemon juice.

Wash the raspberries rapidly and delicately under a light jet of running water. Remove the stems and cover with the lemon juice sweetened with a little sugar. At the same time, prepare the syrup by boiling the water and sugar together in a saucepan for about 10 minutes. Leave to cool, then blend all the ingredients before pouring into the ice cream maker.

* The use of alcohol in these recipes requires 10-15 minutes more of preparation.

These recipes tend to melt rapidly. It is advisable to take them out of the bowl only at the time of serving them.

Français

RECETTES

GLACE GIANDUIA (noisettes)

INGREDIENTS:

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GELATO • CAFFÈ • etc

Cod. 509953R02