Desserts And Fruit Sauces; Mango Gelato; Pineapple, Passionfruit Sherbet; Tropical Ice Pops - Breville BJE520 Instructions And Recipes Manual

usINg froojIe™ extrACtor - desserts and fruit sauces

mANgo gelAto

serves 4 to 6
400g fresh mango pieces
½ cup sugar
½ cup cream
2 tablespoons fresh lemon juice
1.
Process mango pieces using Froojie™ Extractor.
2.
Add sugar, cream and lemon juice to processed
mango and mix well.
3.
Pour into an ice cream maker and 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.
4. Remove from freezer and whisk mixture with a
fork to break up ice crystals.
5. Cover with lid and return to freezer until frozen
tIp: AN ICe-CreAm mAker WIll produCe A
CreAmIer, smootHer gelAto.

tropICAl ICe pops

makes approximately 12 ice pops
1 punnet strawberries, hulled
¼ rockmelon, seeded and chopped
2 bananas, peeled
½ small pineapple, peeled and cored
4 passionfruit
1.
Process strawberries using Froojie™ Extractor and
pour into ice block containers.
2.
Process rockmelon using Froojie™ extractor and
pour into ice block containers over strawberry
mixture.
3. Repeat this process with remaining fruit (banana,
pineapple and passionfruit) can be processed
together.
4. Insert ice-cream sticks into ice blocks and freeze
until firm, at least 6 hours.
R16

pINeApple, pAssIoNfruIt sHerBet

serves 6
1 medium pineapple, peeled
8 passionfruit, pulp removed
½ cup sugar syrup (see recipe below)
1. Cut peeled pineapple into quarters. Remove core
and discard.
2.
Cut pineapple into chunks.
3. Process pineapple and passionfruit pulp through
juicer using Froojie™ Extractor.
4.
Stir sugar syrup into pineapple mixture.
5. Pour into an ice-cream maker and 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.
6. Remove from freezer and whisk mixture with a
fork to break up ice crystals.
7.
Cover with lid and return to freezer until frozen.
sugAr syrup
makes approximately 3 cups
3 cups white sugar
2 cups water
1. Place sugar and water into a heavy base saucepan
and cook stirring over a very low heat until sugar
has dissolved
2. Increase to a medium low heat and boil mixture for
5 minutes.
3.
Remove from heat and allow to cool completely.
4. Store in an airtight container in a cool place.
strAWBerry CoulI
makes approximately ⁄ cup
2
3
1 punnet strawberries, hulled
2 tablespoons icing sugar
1. Process strawberries using Froojie™ Extractor.
2. Add icing sugar, to processed strawberries and
mix well.
3. Serve spooned over ice cream, meringue or
chocolate cake.