We recommend using a sweet white wine in this recipe.

Leftovers can be stored in an airtight container in the refrigerator for up to five days.

Place the cutter shaft onto the mixing knife in the mixing bowl and ensure it is correctly placed. The base of the shaft should be fitted on the center of the mixing knife with arms positioned between the high and low blades allowing the shaft to stay vertical.

Before shaving, ensure the ice cubes are not clumped together in large blocks. If necessary, separate by quickly running them under water.

For best results and to avoid crushing ingredients or getting ingredient spirals tangled in the blade, it is recommended to use fruit and vegetables with a diameter of 5 cm. The minimum length for ingredients processed with Spiralizer should measure approximately 5 cm, while the maximum length processed should measure approximately 11 cm.

The remaining soya condensed milk can be kept in the fridge for up to 1 month.

For a creamier sorbet, add one egg white in step 2.

To prevent skin formation on top of a custards, directly cover the surface with cling wrap.

To make your own Pumpkin Spice Mix: search Cookidoo® for the recipe in our Pumpkin and Spice collection.

The word “Shortcake” is derived from an old English cooking definition which refers to something made crisp with the addition of fat. A shortcake is a crisp, crumbly biscuit made with butter. The traditional Canadian Strawberry Shortcake is always made with a butter-rich slightly sweetened biscuit often with heavy cream replacing the typical buttermilk to increase the crumbly crisp richness of the biscuit.

You can use nuts and fresh fruit of choice in this recipe. We used Brazil nuts for the unique flavour and texture.

For a firmer consistency, place ice cream in freezer for 10-15 minutes before serving.

To freeze fresh fruit, peel, remove seeds and cut flesh into pieces. Place fruit pieces on a tray and freeze 1-2 hours or until firm. Use immediately or transfer to freezer bags for later use.

Select a ripe, sweet pineapple for a particularly aromatic sorbet.

Make your own Nutella® following the recipe for Chocolate Hazelnut Spread in The Basic Cookbook.

Tinned gooseberries can also be used. Omit step 2 and continue with recipe adding rinsed and drained tinned gooseberries in step 5.

This is a thick custard. For a pouring custard, reduce cornflour to 10 g or use the Vanilla sauce (crème anglaise) recipe.

For a thick, creamy vanilla custard, this reliable all-in-one recipe produces perfect results every time. For a thinner, pouring custard use the Crème Anglaise recipe on Cookidoo®.

To prevent skin formation on top of a custards, directly cover the surface with cling wrap.

For a darker caramel, cook the brown sugar for one minute longer.