FRUIT SORBET AT -40°C

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INGREDIENTS

  • 2 apples
  • 1 orange
  • 1 red orange
  • 1 lemon
  • 1 lime
  • 250 g of blackberries
  • 250 g of raspberries

Have you ever thought of eating fruit at -40°C? Thanks to the LIFE domestic blast chiller it is now possible!
It will be a real surprise for your guests and a innovative solution for encouraging your children to eat fruit.

 

PREPARATION

Wash the fruit thoroughly, and thinly slice the apples, oranges, the lemon and the lime.
Line the LIFE blast chiller racks with baking paper. Order the sliced fruit neatly on the racks, along with the raspberries and blackberries. To avoid pieces of fruit sticking to each other ensure they don’t ovrerlap.

Place the racks in the LIFE blast chiller and activate the deep freezing function:
DEEP FREEZING>TIME>FRUIT>SLICES
Set the time according to the quantity of the fruit and press START. Very quickly, the fruit will be deep frozen at -40°C.

They can be consumed as soon as the deep freezing program has finished: thanks to the microcrystallisation of the water, the fruit will not be hard, and will be a delight to eat. You will have created a pleasing and tasty way of serving fruit at -40°C that will surprise and delight your guests and children!

 

 

 

 

WHOLEMEAL BREAD

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INGREDIENTS

  • 570 g of water
  • 470 g of flour ‘00’ (180 – 260 W)
  • 320 g of wholemeal flour
  • 30 g of honey
  • 4 g of malt
  • 10 g of yeast
  • 18 g of salt
  • 70 g of mixed seeds

 

To prepare perfect bread double proving is necessary. This allows the complete transformation of the sugars and generates carbon dioxide, making the bread lighter and more digestible.

PREPARATION

Mix the ingredients to make the dough, paying attention not to allow the salt to come into contact with the yeast. Then place the dough on to a plate and put into the LIFE blast chiller.
Start the first proving at 22°C for one hour.

At the end of the first proving phase it is possible to form the bread into your preferred sizes or, if you prefer, simply put into a mold. You can now activate the second proving phase at a temperature of 28°C for one hour.

Following the second proving, the dough can be divided into several loaves, some can be cooked immediately, and the remaining deep frozen, and stored for a later date. There will be no need to defrost, you can cook the loaves directly, as needed.

Before baking, spray a little water on top of the bread and sprinkle with seeds.
Cook in the oven 180°C until the surface of the bread is golden brown.

 

 

 

SAUSAGE RAGÙ

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INGREDIENTS

  • 500 g of sausage
  • 1 lt of sieved tomatoes
  • ½ glass of red wine
  • 2 carrots
  • Celery
  • ½ onion
  • Bay leaves
  • Salt
  • Pepper

 

PREPARATION

Finely cut the carrots, celery and onions and lightly fry, with a drop oil, in a pan.
Add the sausage meat, the bay leaves and the red wine
Now add sieved tomatoes, cover the pan and cook on a low flame for 45 minutes.

A few minutes before the ragù has finished cooking start the LIFE pre-cooling function.

When ready pour the ragù into the molds, place them in the LIFE blast chiller and start the deep freezing program. Depending upon the mould selected, choose the Core Probe or TIME>SOUPS AND SAUCES>RAGÙ

When the dep freezing program has finished, remove the frozen portions from the molds, put into freezer bags or hermetically sealed containers and preserve them in the freezer. We advise you to record the date and type of sauce on the container.

Having prepared a stock of sausage meat ragù you can use them whenever you wish; you only need to heat a pan, pop in one or more frozen portions, according to your requirements, and cook. The ragù will be ready in minutes and there is no need to defrost first.