Notice PHILIPS HR 2303 disponible gratuitement après inscription

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hol must be processed somewhat longer. The ice-cream will not become as stiff as ice-cream without alcohol. Syrup •If you make sorbet ice-cream frequently, you can prepare the syrup in advance and keep it in a tightly sealed bottle in the refrigerator. To make syrup you need: -a (stainless steel) pan; -a stirring spoon; -for 300 cc (103/4fl. oz) syrup: 200 cc (7 fl. oz.) water and 200 g (7 oz.) fine sugar; -for 450 cc (16 fl. oz.) syrup: 275 cc (10 fl. oz) water and 275 g (10 oz.) fine sugar; -Put the sugar and the water into the pan and stir well. -Put the pan on low heat while stirring constantly to dissolve the sugar. Skim off any froth that forms on the surface. -Boil the sugar mixture for approx. 1 minute. -Take the pan off the heat and allow the syrup to cool. Decorating and serving •The quantities serve 4-5 persons, depending on the presentation and the type of ice-cream. •You can serve ice-cream in metal or glass coupes, on metal, glass or crystal bowl or on dessert plates. Depending on the type of ice- cream, you could also use fruit cut in halves and hollowed out, such as melon, pineapple, orange, lemon or grapefruit. •It is advisable to chill the coupes, bowls or hollowed-out fruit in the freezer just prior to serving, so that the ice-cream will melt less rapidly when served. •Some types of ice-cream (e.g. coffee, mocha and chocolate ice-cream) are less dense than other types. It is best to take these types of ice- cream out of the Ice-Cream Maker and chill them in the freezer half an hour before serving. •You can make ice-cream balls using an ice- cream scoop. The scoop must be perfectly clean. Dip the scoop in water before scooping out the ice-cream and the balls of ice-cream will be nice and smooth. If you wish...