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Light Mango Ice Cream Cocktail


INGREDIENTS • 1 large ripe mango (peeled and seeds removed) • 1 beaker
granulated sweetener or 100 g of
sugar natural yogurt • 4
·
lime juice • 1 bunch of mint (only leaves)

PREPARATION 1. Place the mango in the bowl and mash 30 seconds, speed 5-10.
2. Stir in the sweetener, yogurt, lime juice and mint, schedule 2 minutes, speed 5-10.
3. Pour the cream in a low metal tray and place in freezer until set completely (approx. 5 hours)
4. Cut into pieces the ice cream and reinsert it into the glass. Bring the blade by the jar and set 2 minutes, speed 5-10 and move the spatula to get a uniform grinding. Remain as a cream.
5. Serve immediately.

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INGREDIENTS

60 g.
lemon juice 130 g of grapefruit juice
60 g
orange juice 4 tablespoons granulated sweetener or 50 g sugar 200 g of water
gas
400 g of ice
mint leaves to decorate
PREPARATION
1. Pour in the cup all the ingredients and mix 30 seconds, speed 1.
2. Pour the cocktail into glasses and highball type a straw and garnish with mint leaves.

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RABBIT HERBS


INGREDIENTS 2 cloves garlic 4 sprigs parsley

70 g oil 1000 g olive

cut rabbit rabbit liver
pinch of oregano, black pepper, cumin, thyme, rosemary and salt
150 g of white wine 100 g of water


PREPARATION 1. Pour in the cup garlic and parsley schedule 4 seconds, speed 5. Remove and set aside.
2. Without washing the glass, place the butterfly in the blades (totally expendable), pour the oil and set 6 minutes varoma, speed 1.
3. Stir in minced garlic and parsley and cook 3 minutes, varoma, speed 1.
4. Schedule 25 minutes varoma, turn left and speed spoon and gradually add the pieces of rabbit buccal and spices.
5. Stir in salt, wine and water. Schedule 15 minutes varoma, turn left and speed spoon. Leave uncovered to evaporate the liquid.
6. Pour on a platter and serve immediately.