Mini Goumi

Recipes iconRecipes

Homemade crème caramel

1 beaten egg, 25 g of sugar, 50 ml. of milk and caramel sauce, cream. Mix all the ingredients together (leaving the caramel aside).

Put the ingredients in the jelly mould and cover it with clingfilm.

Function: Fill the tank, cook on slow for 28-30 min. in the basket (and always make sure that the egg has set), take out of the mould and add the cream.

Gourmet touch: Add 10 g of cocoa to make a crème caramel with chocolate.

Fruit sorbet of your choice

100 g of the fruit of your choice, 70 g of sugar and ice chopped as you like.

Function: Liquidise.

Gourmet touch: Add 50 g of cream to get an ice-cream texture.

Yoghurt with pear and peach

Peel and chop one pear and one peach and add one sweetened natural yoghurt

Function: Liquidise

Gourmet touch: When liquidising add two leaves of fresh mint.

Chocolate fondue with a fruit skewer

75 g of chopped plain chocolate, 75 g of cream and cubes of the fruit of your choice. 

Put the chopped chocolate in the jelly mould and cover it with clingfilm.

Function: Fill the tank, cook the chocolate on quick for 20 min.

Gourmet touch: Always accompany with seasonal fruit, you can add a bit more flavour to the chocolate with mint and vanilla.

Strawberries and cream

100 grs of strawberries, 70 grs of liquid cream.

Function: Liquidise

Gourmet touch: Add a teaspoon of honey and diced strawberrie.


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