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SCONES
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3 cups self-raising flour
»
¼ teaspoon salt
»
60 g butter cubed
»
1¾ cups buttermilk
Preheat oven to 220°C and grease a 19 cm
cake tin. Using the processing bowl fitted with
the universal ›s‹ blade, process flour, salt and but-
ter until combined. Remove the food pusher and
pour buttermilk through the feed tube and conti-
nue to process until just combined.
Note:
Do not overprocess.
Remove processing blade and turn mixture out
onto a floured surface. Knead lightly and press
out to approximately 2 cm thickness. Cut with a
floured scone cutter and place onto the prepared
oven tray. Glaze tops with milk and place tray
into the oven. Bake for 10-12 minutes or until
cooked.
VANILLA BEAN ICE CREAM
Makes about 1 litre
»
1 cup (250 ml) milk
»
2 cups (500 ml) thickened cream
»
1 vanilla bean, seeds scraped
»
5 egg yolks
»
110 g caster sugar
Heat milk, cream, vanilla bean and seeds in a
saucepan until almost boiling. In a large bowl
whisk yolks and sugar until well combined.
Whisk hot milk mixture into yolk mixture until well
combined. Return mixture to cleaned saucepan
and cook over a low heat without boiling until
the mixture has thickened and coats the back of
a wooden spoon; remove vanilla bean. Cool to
room temperature. Place mixture into a lamington
pan, cover and freeze until almost set. Remove
mixture from freezer and spoon into the proces-
sing bowl fitted with the universal ›s‹ blade. Pro-
cess mixture until smooth. Pour mixture into a loaf
pan, cover and freeze until firm.
FRESH PINEAPPLE AND MINT SORBET
Makes approx. 1 litre
»
1 pineapple
»
1 cup (250 ml) water
»
1 cup (220 g) caster sugar
»
2½ cups freshly juiced pineapple juice
»
1 tablespoon finely shredded mint
Heat the water and sugar in a small saucepan
over a low heat until the sugar has dissolved.
Bring mixture to the boil and cook for 1 minute.
Remove from heat and allow to cool at room tem-
perature before refrigerating for a few hours or
until cold.
Combine the sugar syrup, pineapple juice and
shredded mint and stir to combine. Pour mix-
ture into a lamington pan, cover and freeze
until almost set. Remove mixture from freezer
and spoon into the processing bowl fitted with
the universal ›s‹ blade, and process mixture until
smooth. Pour mixture into a loaf pan, cover and
freeze until firm.
QUICK MANGO SORBET MAKES
approx. 1 litre
»
1 cup (250 ml) water
»
1 cup (220 g) caster sugar
»
600 g frozen mango cheeks, roughly chop-
ped
»
1½ tablespoons lime juice, cold
Heat the water and sugar in a small saucepan
over a low heat until the sugar has dissolved.
Bring mixture to the boil and cook for 1 minu-
te. Remove from heat and refrigerate until cold.
Using the processing bowl fitted with the univer-
sal ›s‹ blade, process all ingredients until smooth.
Spoon mixture into a loaf pan, cover and freeze
for about 1 hour or until firm.
Summary of Contents for DESIGN FOOD PROCESSOR ADVANCED
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