Mango Gelato - Breville BJE520 Instruction Booklet

dESSERTS & FROOJIES

MANGO GELATO

Serves 4 to 6
INGREdIENTS
400g fresh mango pieces
½ cup sugar
½ cup cream
2 tablespoons fresh lemon juice
METHOd
1. Process mango pieces using
Puree 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.
®
PINEAPPLE, PASSIONFRUIT
SHERBET
Serves 6
INGREdIENTS
1 medium pineapple, peeled
8 passionfruit, pulp removed
½ cup sugar syrup (see recipe below)
METHOd
1.
2.
3.
4.
5.
6.
7.
SUGAR SyRUP
Makes approx 3 cups
INGREdIENTS
3 cups white sugar
2 cups water
METHOd
1.
2.
3.
Store in an airtight container in a cool place.
Cut peeled pineapple into quarters.
Remove core and discard.
Cut pineapple into chunks.
Process pineapple and passionfruit pulp
through juicer using Puree Extractor.
Stir sugar syrup into pineapple mixture.
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.
Remove from freezer and whisk mixture
with a fork to break up ice crystals.
Cover with lid and return to freezer
until frozen.
Place sugar and water into a heavy base
saucepan and cook stirring over a very
low heat until sugar has dissolved.
Increase to a medium low heat and boil
mixture for 5 minutes.
Remove from heat and allow to
cool completely.
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