200 g sugar
1 packet vanilla sugar
250 g cream
250 g Korn liquor
Place the mixing attachment in the mixing container.
Put the egg yolks, vanilla sugar and sugar into the mixing container.
Tip: Reserve the egg whites. You can make delicious cookies with them.
Have a look at the “Wasp nests” recipe.
Set the timer to 3 min., cooking level 70 °C. Beat until foamy. Do not use the lid insert.
Add the cream and the Korn liquor. Stir for 3 min., cooking level remains at 70 °C.
Then pour the finished egg liqueur into a bottle.
Carbonated mineral water
12 organic lemons
300 g sugar
Peel the peaches, remove the pits and dice the fruit. Set 1 peach aside for decoration. Place the peaches with the lemon juice and powdered sugar in the mixing container.
1 min. at level 1 and pulse 10x at the turbo level.
Place the purée in the refrigerator to chill.
Mix the lemon syrup at a 1:5 ratio. Pour the peach purée into a glass and fill with lemon soda.
For decoration: form peach balls using a melon baller.
1 pomegranate (500 g)
20 stems of mint
1 bottle Prosecco Spumante, very dry
Make four cuts into the pomegranate at the stem; make the cuts in a square pattern, about 1 ½ cm deep. Pull the stem out. Press your thumbs into the hole left and break the pomegranate apart over the mixing container and remove the seeds.
It is okay if some of the section membrane ends up in the container, but do not allow the peel to fall in.
Cut a length of 1 cm from the 12 stems of mint; put the stems and leaves into the mixing container. Add 1 tbsp. sugar, close the mixing container and insert the transparent lid. Mix at level 4 for 40 sec. Strain the purée through a fine sieve.
Pour 2 – 3 tsp. of purée into a champagne flute and fill with Prosecco and add a stem of mint.
3 ripe mangoes
10 g ginger
200 g yoghurt (3.5 % fat)
100 ml milk
Peel the mangoes and cut the fruit into pieces; reserve the juice and put it into the mixing container.
Squeeze the limes; then peel the ginger and cut it into thin slices.
Add the lime juice, cardamom, sugar, ginger, yoghurt, milk and crushed ice; set the timer to 1 ½ min. and purée the mixture at level 4.
20 cl dark Tequila
12 cl buttermilk
Fresh squeezed lime juice
Fresh squeezed lemon juice
All ingredients should be chilled.
Place all of the ingredients in the mixing container.
Mix 30 sec. at level 4.
Serve the buttermilk margarita in a champagne goblet.