Aigger KIM5707A Mode D'emploi page 17

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and the other ingredients. Blend this mass for approximately 30 seconds and then turn it into
ice cream in the ice cream maker in approx. 35 minutes. After the preparation in the ice cream
maker you put the whole in the freezer for approximately half an hour. Serve it in the peel,
which has been rubbed on the inside with a few drops of shallot vinegar. Garnish it with a few
fine bits of crab meat.
Sorbet of smoked salmon
Ingredients:
90 gr smoked salmon
180 cc whipped cream
1,5 shallot
pinch of pepper
Preparation:
Shred the shallot; keep a part of it for the garnishing. Cut the salmon. Blend all the ingredients
Together for approximately 30 seconds and then turn it into ice cream in the ice cream maker
in approx. 35 minutes. After the preparation in the ice cream maker you put the whole in the
freezer for approximately half an hour. Garnish it with the shredded shallot and serve it with a
glass of ice-cold wodka.
Remark:
This recipe may sound weird, but in a total menu it may offer a welcome addition. The ice
cream, made according to these recipes, can serve as an aperitif (even on toast) or as
entremets to neutralize the palate and can of course also be taken to your own taste.
Fried mushrooms with tomato sorbet
580 gram strained tomatoes
1,5 twig of rosemary
180 gr grape sugar
3 teaspoonfuls of lime juice
1-2 drops of Tabasco
salt, pepper
oil for the frying
9 white mushrooms
90 gram self-rising flour
1/2 egg
3 tablespoonfuls of water
3 teaspoonfuls of coriander
Preparation:
Boil the strained tomatoes with the rosemary. Dissolve the grape sugar in 1 dl boiling water.
Add this sugar water to the strained tomatoes and boil it again. Add the lime juice, the
Tabasco, the salt and the pepper to taste. Allow the mixture to cool down. Turn the tomato
mixture into fine sorbet ice cream in the ice cream maker in 35 minutes. After the preparation
in the ice cream maker you put the whole in the freezer for approximately half an hour. Heat
the oil in a frying pan or spacious casserole up to 180 degrees C. Brush the mushrooms clean.
Put the self-rising flour in a bowl and add the half beaten egg. Add the water spoon by spoon
and stir into a smooth batter. Cut the coriander fine and stir this through the batter. Dip the
mushrooms in the batter one by one, drain them all well and carefully place them in the hot oil.
Fry the mushrooms ready and golden brown in 2 minutes, drain them and serve them with the
tomato sorbet. Garnish it with a twig of coriander.
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