Springlane EMMA Notice D'utilisation page 33

Vegan strawberry ice cream
400 g strawberries
2 tins coconut milk (do not shake)
4 tbsp. lemon juice
120 g agave syrup
desiccated coconut
Mango-coconut ice cream
1 ripe mango
1 cup natural yogurt
200 ml coconut milk
2-3 tbsp. sugar
2-3 tbsp. shredded coconut
BASIC RECIPE SORBET
Sorbet can be made from virtually any fruit or fruit juice, e.g. raspberries, apri-
cots, melons, kiwis etc. Sorbet must be mixed constantly while freezes to prevent
any crystals from forming. Sorbets do not always have to be served as a sweet.
A tomato or a Campari-orange sorbet make for an interesting break between
courses. Adding a scoop of sorbet to a glass of champagne is especially delicious.
600-700 ml fruit puree/fruit juice
75-100 g sugar (adjusted to fruit type)
1 egg white
Finely puree strawberries with a hand
mixer. Scoop out only the hardened
upper layer of cream from the coconut
milk tins, adding this and the remai-
ning ingredients to the puree. Com-
bine well, pour into canister and start
cycle. Serve sprinkled with desiccated
coconut.
Peel, remove pip from mango and
puree. Combined with remaining
ingredients, pour into canister and start
cycle.
Combine ingredients, pour into canis-
ter and start cycle. For an added touch,
1 tbsp. liqueur, cognac etc. may be
added. When using tinned fruit such
as pineapple, generally, sugar can be
omitted.
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