rusja
And today I had a cocktail not with frozen milk, but with frozen (last year's) raspberries, I broke it with a blender and added milk from the refrigerator and syrup from fig jam, which I bought in Bulgaria a week ago
Pilgrim73
The other day I also made a cocktail from raspberries, only fresh. Of course, you can't compare with strawberry either in taste, or in aroma, or in density. But our strawberries are already leaving and raspberries are ripening. What gets in the way of a raspberry cocktail is a huge amount of seeds. For myself, I solved this problem so I will add raspberries rubbed through a sieve, since my husband today brought me this long-awaited nozzle from Kenwood.
diana7dg
Quote: Zhivchik


Sometimes I beat this cocktail longer than usual, and then it turns out to be at room temperature, but still thick.
Such a cocktail is suitable when it is not very hot or for whom it is forbidden to use cold.

My neck is weak and I can't always drink cold. And how long is it approximately and is not long-term work harmful to the blender?

If the power of the device is 800W, the blender of a Bosch combine, how long can they whip cocktails?
polisher
ZhivchikWhy didn't it turn out as thick as yours? I don't even know what to sin on - whether it depends on milk, or on a blender.
cdoctor
And yesterday I whipped a cocktail of frozen milk, ice cream and apple syrup in a bowl, in a bowl using an emulsifier disc - and here it is!
Can you tell me, please, how can you whip up the milk coteail with a detailed recipe so that without the addition of banana - there is a blender with a mortar (foot) - for them? but there seems to be low revs, and buying a seisas special mixer for cocktails - at least 20 thousand. Write, pozhpluysta some specific device can make cocktails, otherwise the word blender means a lot.

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