Lakeland MultiChef 17662 Instruction Booklet - page 25
48
49
STRAWBERRY AND MINT SORBET
Serves 6
Ingredients
Quantity
Strawberries
300g
Mint leaves
10
Flesh of 1 lemon
Sugar
100g
Egg white
1
Ice
600g
Method:
1. Put all the ingredients into the bowl of the Lakeland MultiChef adding the ice last and process:
Time: 2 minutes, Speed: 5, slowly increasing to 9.
2. Consume at once or reserve in a freezer for a maximum of 1 hour to avoid freezing.
Note: Other fruits such as raspberries, blueberries, mango, peaches, pineapple or grapefruit, could
be used instead of strawberries & mint.
CRÈME BRULEE
Serves 4
Ingredients
Quantity
Double cream
400ml
Caster sugar
50g
Vanilla extract
1tsp
Eggs
4
Demerara sugar for topping
Method:
1. Put the cream, caster sugar, vanilla and eggs into the Lakeland MultiChef bowl with the whisk
attachment in place and cook: Time: 10 minutes, Speed: 3, Temperature: 90ºC.
2. If after 10 minutes the mixture is not thickening like a custard, cook for another 2 minutes.
3. Pour into individual ramekins or a large dish
4. Leave to cool to room temperature, then chill in the fridge for 3-4 hours
5. Sprinkle the demerara sugar over the surface and caramelise by heating with a kitchen
blowtorch or under a hot grill
RHUBARB AND BERRY COMPOTE
Serves 4
Ingredients
Quantity
Lemon, zest and juice
1
Rhubarb, chopped into 1 cm pieces
400g
Granulated sugar
175g
Strawberries, sliced or frozen summer fruits
300g
1. Method:
2. Place the lemon zest, juice, rhubarb and sugar in the bowl of the Lakeland MultiChef and
cook: Time: 12 minutes, Speed: 1, Temperature: 80ºC.
3. Add the strawberries and cook for: Time: 2 minutes, (4 minutes if using frozen fruit),
Speed: 1, Temperature: 80ºC.
4. Serve warm or chill and serve with yoghurt for breakfast or as a dessert
PANNA COTTA
Serves 4-6
Ingredients
Quantity
Gelatin leaves
4
Double cream
284 ml
Milk
140ml
Caster sugar
75g
Vanilla extract
1 tsp or seeds from 1 vanilla pod
Note: You can use make flavoured panna cotta by removing the vanilla and infusing herbs or spices
in the cream, eg rosemary (remove before adding to the other ingredients) or use nutmeg, or
cinnamon, whisky, rum, Grand Marnier, lemon or lime zest to flavour the dessert.
Method
1. Place gelatine on a plate, cover with water, allow to soften.
2. Place cream, milk, sugar and vanilla into the bowl Cook: Time: 6 minutes, Speed: 3,
Temperature: 80ºC.
3. Drain the water from the gelatine: Time: 3 minutes, Speed: 3
4. Add gelatin through centre of lid 1 sheet at a time
5. Wet the inside of a 600ml jelly mould or 4 x 125ml individual moulds with water
6. Pour the mixture into the mould and allow to cool. Refrigerate until set which will take
around 4-5 hours.
7. To serve, remove from the fridge, loosen the edge with a sharp knife.
8. Boil a kettle and put a little water into a large bowl. Carefully place the mould into the water,
making sure the water does not come up above the level of the sides of the mould. Stand for
less than a minute, this will loosen the mould. Remove from the hot water
9. Place a serving plate over the open end of the mould and turn the plate and mould upside
down, the panna cotta should drop from the mould onto the plate.
10. Serve with fruit coulis, fresh berries or passion fruit.