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RECIPES - USING PUREE EXTRACTOR - DESSERTS AND FRUIT
SAUCES
MANGO GELATO
Serves 4 to 6
14 oz fresh mango pieces
½ cup sugar
½ cup cream
2 tablespoons fresh lemon juice
Process mango pieces using Puree 1.
Extractor.
Add sugar, cream and lemon juice to 2.
processed mango and mix well.
Pour into an ice cream maker and 3.
use as directed by manufacturer or pour
into a freezer proof container. Cover
with a lid. Alternatively, place into freezer
until mixture begins to freeze around
edges.
Remove from freezer and whisk 4.
mixture with a fork to break up ice
crystals.
Cover with lid and return to 5.
freezer until frozen
TIP: An ice-cream maker will produce a
creamier, smoother gelato.
STRAWBERRY COULI
Makes approx 2/3 cup
1 basket of strawberries, hulled
2 tablespoons icing sugar
Process strawberries using Puree 1.
Extractor.
Add icing sugar to processed 2.
strawberries and mix well.
Serve spooned over ice cream, meringue
or chocolate cake.
PINEAPPLE, PASSIONFRUIT SHERBET
Serves 6
1 medium pineapple, peeled
8 passionfruit, pulp removed
½ cup sugar syrup (see recipe below)
Cut peeled pineapple into quarters. 1.
Remove core and discard.
Cut pineapple into chunks.2.
Process pineapple and passionfruit pulp 3.
through juicer using Puree Extractor.
Stir sugar syrup into pineapple mixture. 4.
Pour into an ice-cream maker and 5.
use as directed by manufacturer or
alternatively, pour into a freezer proof
container. Cover with a lid. Place into
freezer until mixture begins to freeze
around edges.
Remove from freezer and whisk mixture 6.
with a fork to break up ice crystals.
Cover with lid and return to freezer until 7.
frozen.
SUGAR SYRUP
Makes approx 3 cups
3 cups white sugar
2 cups water
Place sugar and water into a heavy 1.
base saucepan and cook stirring over a
very low heat until sugar has dissolved
Increase to a medium low heat and boil 2.
mixture for 5 minutes.
Remove from heat and allow to 3.
cool completely.
Store in an airtight container in a cool
place.