Salute HM108 Owner's Manual - page 5
Making Frozen treats with your Saluté
To make ice cream and sorbet with your Saluté Superior Super Blender you will need four basic ingredients:
Liquid : Cream, Milk, Yoghurt or Fruit juice
Flavourings : Fruit concentrate, Vanilla, Nuts, Unfrozen fruit, etc.
Sweeteners : Sugar, Honey, Fructose, Agave, Stevia
Frozen Ingredients : Ice cubes, Frozen Fruits, Frozen Yoghurt, Milk or Cream.
The addition of nuts, banana or avocado help to create a creamy consistency.
Frozen desserts are made in the Saluté by homogenizing liquid and frozen ingredients together to make a
delicious ice cream or sorbet. This is achieved by using the high speed of the Saluté along with the tamper.
!
The Ratio to make Frozen Desserts
The normal ratio is: 1 part liquid and 3 to 4 parts frozen ingredients.
Once the mixture starts to circulate the sound of the machine will change. Do not process for more than 3
seconds with this sound. Running the Saluté for longer does not cause the dessert to freeze more - rather it
causes it to melt.
I Got Milkshake Instead Of Ice Cream:
There can only be 3 problems and the solution is to add more frozen ingredients a small amount at a time.
i) Too much liquid.
ii) The frozen ingredients were insufficient to produce freezing temperatures.
iii) Running the machine for too long.
NB. If the frozen ingredient is ice (water) the flavour will be diluted.
Strawberry Yoghurt Ice Cream
Preparation Time: 30 sec Quantity: 750 ml (3 cups)
Ingredients:
1 Cup (250 ml) Yoghurt (plain, vanilla or strawberry)
3 Cups (750 ml) whole frozen Strawberries
1 Tablespoon (15 ml) Honey or other sweetener, to taste (optional)
Method:
Place all ingredients into the
Saluté
container - yoghurt first - and
secure the two part lid.
Process on Max.
Push the ingredients down with the tamper through the lid.
Ideally the mixture will begin to circulate and the sound of the
machine will change.
Do not process for more than 3 seconds with this sound.
Serve immediately. Decorate with fresh Strawberries (optional)
Preparation time: 5 seconds
Quantity: 500 ml (2 cups)
Ingredients:
3 Fresh tomatoes – quartered
¼ to ½ of a medium red onion – quartered
Green chillies – to taste (optional)
¼ teaspoon black pepper
1 tablespoon vinegar (optional)
½ teaspoon salt
1 tablespoon olive oil
½ green pepper (small)
½ red pepper (small)
Fresh dhania (coriander leaves), parsley or rocket to taste
Method:
Place all ingredients in the Saluté container. Secure the two-part lid. Select a
medium speed. Run the Saluté for 3 to 5 seconds or until the ingredients are chopped to desired consistency. If
necessary, insert the tamper through the open lid to push the ingredients into the blades. Over-processing will
create liquid. Serve with fresh crackers or dehydrated chips.
Tomato Salsa
Preparation time: 1 minute
Quantity: 1 ½ cups
(Not suitable for commercial quantities)
Ingredients:
Maximum 2 ½ cups and minimum of 1 ½ cups of almonds, cashews, macadamia or pecan nuts OR a mix of nuts .
Macadamia nuts helps the process as they are oily.
Method:
Pour nuts into the Saluté container and secure two-part lid.
Process on a medium speed. Insert tamper through lid
opening. There must be sufficient nuts for the tamper to be
in contact with the nuts. Use the tamper to push the nuts
into the blades. In about 15 to 30 seconds you will hear a
high pitch chugging sound. The butter begins to flow
freely through the blades and the motor sound will change
from a high pitch to a low labouring sounds.
STOP PROCESSING AFTER 3 SECONDS. Store the nut
butter in the fridge.
Nut Butters
CAUTION: Over-processing will cause the Saluté to
overheat and cut out!