docICE CREAM and SORBETS
download 
Report Transcription
ICE CREAM and SORBETS
ICE CREAM and SORBETS The Texture of Nature BASIC textur for ICE CREAM and SORBET 2 Unique results The recipes of this brochure are made for large commer- Time-saving and absolute successes to turn out well are cial ice cream makers and are based on the use of 4% recipes for frozen ice cream and sorbet with BASIC textur. BASIC textur. The amount of BASIC textur needs to be Simply add BASIC textur by stirring in liquids, hot or cold, adjusted for the use of household ice cream makers or sweet or sour, until desired texture is obtained – done! the Pacojet. Our product range Recommended quantity BASIC textur is available in 500g, 1.5kg and 4.5kg containers Household ice cream maker: 10 – 15 % BASIC textur BASIC sweet is available in 250ml or 500ml bottles or in a 7kg canister Pacojet: 5 – 10 % BASIC textur Commercial ice cream maker: max. 3 – 7 % BASIC textur CITRUS FRUIT M O S FR C I t S extur to BA albedo juice sacs Ö oill citrus fibre pectin citrus peels drying special procedure 2 water 3 WELCOME TO THE NATURAL SIDE OF ICE CREAM 4 As a manufacturer and coach of natural ice cream I am Try it with us: pleased to introduce a completely new way of ice cream You will need a powerful blender, a sorbetière, a Pacojet production to you. or ideally a professional ice cream maker and a refrac- As an advocate for ice cream made from all natural pro- tometer. The sugar measuring instrument will help you ducts and with full denial of colorants and preservatives getting the best creaminess for your ice cream (about as well as emulsifiers I became aware of “the texture of 28° Brix for ice cream, about 32° Brix for sorbet). nature”. The mixer emulsifies all ingredients to a homogenous ice Thanks to BASIC textur there is no need to use com- cream mix and builds the first and very important basis pounds, so called bases, any longer. Even stabilizer and for a perfectly final product. The refractometer measu- swelling agents belong to the past. The manufacturing is res the sugar content of your ice cream mixture in °Brix simple, fast and hygienic – you and your guests will be and allows you to regulate such as desired by adding thrilled by the results. milk, cream, fruit, water or BASIC sweet. If the measured value is too high your ice cream won’t be firm enough On the following pages we have assembled a selection and will build a crystalline structure while freezing. of recipes to give you an understanding of the progress Hence, it is losing its pleasure factor and creaminess. working with BASIC textur and BASIC sweet. Take these If on the other hand the measured value is too low your recipes as suggestions and basis to develop your own ice cream will be too hard and it will be nearly impos- creations. You will be pleased at how easy and safe wor- sible to portion scoops. The ice cream mixture will be king with BASIC textur & Co. is. frozen after adjusting the desired °Brix value using the refractometer. The machine used has a decisive in- Have fun discovering, developing and last but not least fluence on preparation time, shelf life of the produced enjoying. ice cream and the mouthfeel, of course. Choose your machine with the same care as you choose your in- Your gredients, it is the heart of your ice cream production after all. Florian Donatus Rischewski 5 RECIPE INDEX ICE CREAM AND SORBET 6 7 Yoghurt ice cream / Sour cherry sorbet 13 Spekulatius ice cream / Coffee ice cream 8 14 Federweißer sorbet / Vanilla ice cream 9 Raspberry Sorbet / White chocolate yoghurt ice cream 15 Baked apple sorbet / Lemon sorbet 10 Chocolate ice cream / Lime-lemon basil ice cream 16 Red beet sorbet / Red Bull sorbet 11 Coriander ice cream / Fruit sorbet 17 Goat cheese ice cream / Curd cheese ice cream 12 Cherry ice cream / Strawberry buttermilk ice cream Nut ice cream / Mulled wine ice cream YOGHURT ICE CREAM SOUR CHERRY SORBET 610 g yoghurt 570 g sour cherries, frozen 230 g BASIC sweet 275 g BASIC sweet 90g cream 110 g white wine 40 g BASIC textur 40 g BASIC textur 30 g lemon juice 5 g 1 g vanilla pulp Preparation lemon juice Preparation 1. Shortly warm all ingredients in a pot to thaw 1. Put all ingredients in a measuring jug. cherries. 2. Mix using a blender. 2. Mix well using a blender and pass through a 3. Fill in an ice cream maker or Pacojet cup 3. Fill in an ice cream maker or Pacojet cup and and freeze. fine sieve. freeze. YOGHURT ICE CREAM / SOUR CHERRY SORBET 7 NUT ICE CREAM (e.g. Pistachio ice cream) MULLED WINE ICE CREAM 530 g milk 660 g mulled wine 320 g BASIC sweet 300 g BASIC sweet 75 g nut pulp 40 g BASIC textur 40 g BASIC textur 35g cream Preparation 1. Put all ingredients in a measuring jug. 2. Mix using a blender. 1. Put all ingredients in a measuring jug. 3. Fill in an ice cream maker or Pacojet cup 2. Mix using a blender. 3. Fill in an ice cream maker or Pacojet cup and freeze. NUT ICE CREAM / MULLED WINE ICE CREAM 8 Preparation and freeze. WHITE CHOCOLATE YOGHURT ICE CREAM 510 g yoghurt, room temperature 350 g coating chocolate, white 100 g cream 40 g BASIC textur Preparation 1. Warm up the cream and let the coating chocolate melt in it. 2. Mix well with BASIC textur and yoghurt and freeze in a Pacojet cup. RASPBERRY SORBET / WHITE CHOCOLATE YOGHURT ICE CREAM RASPBERRY SORBET 570 g raspberry puree, unsweetened 320 g BASIC sweet 70 g lime juice 40 g BASIC textur Preparation 1. Put all ingredients in a measuring jug. 2. Mix using a blender. 3. Fill in an ice cream maker or Pacojet cup and freeze. 9 CHOCOLATE ICE CREAM LIME-LEMON BASIL ICE CREAM 495 g milk 450 g BASIC sweet 325 g BASIC sweet 420 g lime juice 80g cream 40 g BASIC textur 60 g 40 g cream cocoa powder 40g BASIC textur 10 g lemon basil leaves Preparation Lime zest of one lime 1. Put all ingredients in a measuring jug. Preparation 2. Mix using a blender. 1. Mix all ingredients with a blender. 3. Fill in an ice cream maker or Pacojet cup 2. Fill in an ice cream maker or Pacojet cup and freeze. and freeze. CHOCOLATE ICE CREAM / LIME-LEMON BASIL ICE CREAM 10 CORIANDER ICE CREAM FRUIT SORBET 730 g 590 g fruit puree 110 g BASIC sweet 370 g BASIC sweet 90 g egg yolk 40g BASIC textur cream 40 g BASIC textur 3 g coriander seeds Preparation 1 St. lime, juice and zest 1. Put all ingredients in a measuring jug. 2. Mix using a blender. grated tonka bean as desired Preparation 3. Fill in an ice cream maker or Pacojet cup and freeze. 1. Mix cream, coriander seeds, lime zest and tonka bean and cook at 85°C for about 10 minutes. Pass through a fine sieve. 2. Mix the egg yolk with BASIC sweet, BASIC textur and lime juice. Pour cream mixture over egg yolk mixture and emulsify with the blender. 3. Whisk the mixture over the bain-marie at a minimum of 85°C until it has thickened (85°C for about 4 seconds). Cool down quickly, best in iced water. CORIANDER ICE CREAM / FRUIT SORBET 4. Blend the mixture well again before freezing and let freeze in an ice cream maker or Paco- jet to a homogeneous mass. 11 285 g BASIC sweet STRAWBERRY BUTTERMILK ICE CREAM 250 g sour cherry puree, unsweetened 410 g buttermilk 250 g cream 270 g BASIC sweet 120 g cherry liquor 260 g strawberry puree, unsweetened 40 g BASIC textur 20 g basil oil 0,5 g vanilla pulp 40 g BASIC textur CHERRY ICE CREAM Preparation 2g ursalt 1. Put all ingredients together in a pot, bring to a Preparation 1. Put all ingredients in a measuring jug. boil and mix with a blender. 2. Fill into an ice cream maker or Pacojet cup 2. Mix using a blender. 3. Fill in an ice cream maker or Pacojet cup and let freeze. and freeze. CHERRY ICE CREAM / STRAWBERRY BUTTERMILK ICE CREAM 12 SPEKULATIUS ICE CREAM COFFEE ICE CREAM 480 g milk 470 g milk 280 g BASIC sweet 330 g BASIC sweet 120 g cream 155 g cream 80 g spekulatius paste 40 g BASIC textur 40 g BASIC textur 10 g instant coffee Preparation Preparation 1. Put all ingredients in a measuring jug. 1. Put all ingredients in a measuring jug. 2. Mix using a blender. 2. Mix using a blender. 3. Fill in an ice cream maker or Pacojet cup 3. Fill in an ice cream maker or Pacojet cup and freeze. Hint You can also use nut-nougat-spread instead of spekulatius paste. and freeze. SPEKULATIUS ICE CREAM / COFFEE ICE CREAM 13 FEDERWEISSER SORBET VANILLA ICE CREAM 590 g Federweisser 390 g milk 370 g BASIC sweet 350 g BASIC sweet 40 g BASIC textur 200 g cream 40 g BASIC textur 20 g lemon juice 1 g vanilla pulp Preparation 1. Put all ingredients in a measuring jug. 2. Mix using a blender. 3. Fill in an ice cream maker or Pacojet cup Preparation 1. Put all ingredients in a measuring jug. and freeze. 2. Mix using a blender. 3. Fill in an ice cream maker or Pacojet cup FEDERWEISSER SORBET / VANILLA ICE CREAM 14 and freeze. BAKED APPLE SORBET LEMON SORBET 750 g baked apple puree 390 g BASIC sweet 200 g BASIC sweet 290 g lemon juice 40 g BASIC textur 280 g water 10 g apple brandy 40 g BASIC textur 1 pinch salt 1p inch salt Preparation Preparation 1. Mix baked apple puree and BASIC textur. 1. Put all ingredients in a measuring jug. 2. Add all other ingredients and mix with a blender. 2. Mix using a blender. 3. Fill the mass into a sorbet maker and let freeze. 3. Fill in an ice cream maker or Pacojet cup and freeze. BAKED APPLE SORBET / LEMON SORBET 15 RED BEET SORBET RED BULL SORBET 300 g BASIC sweet 350 g Red Bull, sugar-free 220 g red beet, cooked 315 g BASIC sweet 220 g red beet juice 210 g BASIC textur 200 g BASIC textur 125 g 50 g raspberry vinegar 10 g sea salt Preparation 2 g black pepper 1. Put all ingredients in a measuring jug. Preparation 1. Finely mix red beet, juice and BASIC sweet. Vodka, 40% vol. 2. Mix using a blender. 3. Fill in an ice cream maker or Pacojet cup and freeze. 2. Add BASIC textur. 3. Fill in an ice cream maker or Pacojet cup and freeze. RED BEET SORBET / RED BULL SORBET 16 GOAT CHEESE ICE CREAM CURD ICE CREAM 380 g goat cream cheese 430 g curd (quark), creamy 330 g 340 g cream cream 150 g BASIC sweet 150 g BASIC sweet 40 g BASIC textur 40 g BASIC textur 10 g lemon juice 40g lemon juice 1 g lemon zest 1g lemon zest 1 g vanilla bean 1g vanilla pulp 1 g thyme Preparation Preparation 1. Put all ingredients in a measuring jug. 1. Bring cream, vanilla bean and thyme to a boil 2. Mix using a blender. 3. Fill in an ice cream maker or Pacojet cup and pass through a sieve. 2. Add all other ingredients and mix. and freeze. 3. Fill in an ice cream maker and let freeze slowly. GOAT CHEESE ICE CREAM / CURD ICE CREAM 17 INNOVATIVE EQUIPMENT FOR PERFECT CREATIONS Around the world professionals like you work daily to • Table blender for perfect emulsifying, not only for create perfect dishes from preferably best ingredients. mixing ice cream They search for tipps and tricks untiringly to make their • Pasteuriser with highest demand in hygiene and a product something very special. Since more than 50 volume variety of 20 up to 600 litres years Kälte Rudi supports professionals in kitchens, • Mobile cooking and recooling vessels for perfectly patisserie and ice-cream parlours worldwide. Make your cook and chill dishes products something very special with Kälte Rudis know- • Traditional freezer, the classical show ice cream how as well. maker interpreted in a modern way Thought-out, solid, reliable and hygienic techniques • Diagonal freezer, the high-efficient ice cream maker down to the last detail are only some of the demands we for perfect, creamy and dry ice creams and sorbets set ourselves. Simplify your daily work, even the cleaning process, with our products: Our entire equipment runs by the unique Bio-Mechanic-System (BMS). Many technologically needed 18 ingredients such as emulsifier, whipping agents and stabilizers are no longer necessary. You produce in a more natural and healthier way. Efficient energy usage, lowest consumption figures and perfect processing are natural companions for our German quality products. Find out for yourself and get inspired for something new by the Kälte Rudi technology at our factory demonstrations. We look forward to seeing you. www.kaelte-rudi.de 19 The Texture of Nature www.basic-textur.de Herbafood Ingredients GmbH herba cuisine Phoebener Chaussee 12 • 14542 Werder (Havel) • Germany
