Download E-books Frozen Yoghurt PDF

By Constance Lorenzi

Filled with over 60 recipes for yoghurt in all its guises: from frozen yoghurt mixed with summer season culmination, berries, nuts or chocolate, to frozen yoghurt biscuit sandwiches and frozen yoghurt cheesecake. There are yoghurt truffles made with dulce de leche, peanut butter or lemon curd; and chilled yogurt milkshakes, lassis, yogurt truffles, delicate fruit syrups for pouring and crunchy toppings for sprinkling. From fit, mid-morning pick-me-ups like a eco-friendly smoothie with spinach, kiwi fruit and spirulina to decadent truffles that may be made in a sorbet maker, with a blender or in an ice field, this publication has all of your yoghurt innovations lined

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Upload the chocolate, in items, and stir till melted. upload the butter and sugar and warmth, stirring, until eventually the aggregate is delicate. DULCE DE LECHE makes 500 g (1 lb 2 ounces) sauce, or 6 servings • practise time 10 mins • cooking time 1 hour 1 litre (35 fl oz/4 cups) FULL-CREAM MILK, 330 g (11½ oz/1½ cups) CASTER (SUPERFINE) SUGAR, 1 TEASPOON BICARBONATE OF SODA (BAKING SODA), 1 VANILLA BEAN, 1 PINCH high-quality SEA SALT procedure placed all of the parts right into a saucepan and warmth over a excessive warmth, stirring consistently. whilst the milk starts off to color, decrease the warmth to medium and proceed cooking and stirring till the sauce reaches the specified consistency and color. eliminate the vanilla bean. cease the cooking approach via putting the saucepan right into a higher saucepan of chilly water or by way of pouring the sauce into jars. RASPBERRY COULIS makes 500 g (1 lb 2 oz.) coulis, or 6 servings • education time 10 mins • cooling time1 hour 500 g (1 lb 2 ounces) RASPBERRIES, a hundred twenty five ml (4 fl oz/½ cup) AGAVE SYRUP, 2 TABLESPOONS LEMON JUICE approach Rinse the raspberries and position them in a saucepan with the agave syrup and lemon juice. convey to the boil, stirring with a wood spoon. get rid of from the warmth and move the sauce via an outstanding sieve to take away the small raspberry seeds. Cool the sauce within the fridge. fast STRAWBERRY COULIS makes 500 g (1 lb 2 ounces) coulis, or 6 servings • practise time five mins 500 g (1 lb 2 ounces) STRAWBERRIES, 2 TABLESPOONS SUGAR, BALSAMIC VINEGAR procedure Wash and hull the strawberries, then position them in a blender with the sugar and a touch of balsamic vinegar. combination till tender. To make the sauce even smoother, move it via an exceptional sieve. FROZEN GRANOLA usual BASE + GRANOLA TOPPING makes 6 frozen yoghurts coaching time quarter-hour cooking time 20 to half-hour 800 g (1 lb 12 oz.) common FROZEN YOGHURT granola a hundred g (3½ oz/1 cup) ROLLED (PORRIDGE) OATS 25 g (1 oz/¼ cup) BARLEY OATS forty g (1½ oz/¼ cup) CHOPPED ALMONDS 30 g (1 oz/¼ cup) CHOPPED HAZELNUTS three TABLESPOONS HONEY 1 TABLESPOON SUNFLOWER OIL 1 TEASPOON floor CINNAMON 1 PINCH SALT 2 TABLESPOONS RAISINS clean fruit 2 BANANAS 2 hundred g (7 ounces) STRAWBERRIES (OR different FRUIT OF YOUR selection: KIWI FRUIT, APPLES ... ) apparatus PIPING (ICING) BAG AND megastar NOZZLE guidance position the piping bag and nozzle within the freezer for a couple of minutes so that they are good chilled. GRANOLA Line a baking tray with a sheet of baking paper. mix all of the components jointly other than the raisins. unfold the aggregate over the baking tray and slide it into the oven. Set the oven temperature to 150°C (300°F/Gas 2) and bake the granola, observing it heavily and combining each 10 mins till it reaches the specified color (20–30 mins, counting on the oven). let to chill, upload the raisins and combine. clean FRUIT Peel the bananas and slice them into rounds. Wash and hull the strawberries and reduce them into quarters lengthways. meeting If the frozen yoghurt was once made prior to time, take it out of the freezer 10 mins earlier than piping to make it extra malleable.

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