Andrew James AJ000014 Mode D'emploi page 8

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Raspberry frozen yoghurt
Ingredients:
• 200ml Fresh raspberries
• 50g Caster sugar
• 200ml Natural yoghurt
Method:
1. Mash or puree the raspberries.
2. For a smooth texture, remove the pips by sieving.
3. Add the sugar and natural yoghurt and mix together.
4. Pour the mixture into the inner bowl with the paddle running.
5. Allow it to freeze until the desired consistency is achieved.
Lemon sorbet
Ingredients:
• 175g Granulated sugar
• 175ml Water
• 1/2 Juice from a medium sized orange
• 100ml Lemon juice
• 1/2 Egg white
Method:
1. Place the sugar and water in a saucepan.
2. Stir over a low heat until the sugar has dissolved.
3. Bring the mixture to the boil and allow to boil for 1 minute. Remove from the
heat and allow it to cool.
4. Add the orange and lemon juice.
5. Whisk the egg white until almost stiff and then stir into the lemon mixture. Pour
the mixture into the freezer bowl with the paddle running. Allow it to freeze
until the desired consistency is achieved.
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