Braun IdentityCollection Jug blender JB 5160 black

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Braun IdentityCollection Jug blender JB 5160 black

Smart. Effective. Powerful. Unmistakably Braun.


Heightened efficiency thanks to the specially designed jug
The unique combination of a specially angled jug shape and higher blade positioning enables efficient blending circulation, creating perfect flow for optimum blending results. Even hardened foods and ingredients with a thick consistency can be blended seamlessly.

Intelligent pre-set programs
Thanks to the new pre-set programs (ice crush, soup&purée, smoothie) the blender delivers perfect results all on its own. It intelligently selects the perfect speed and timing – you simply come back when it’s done.

Up to 11 speeds with pulse function
Choose your ideal speed for better performance control and more precise blending. Use the pulse function to even finer results.

Powerful 1000W motor
The powerful motor offers a superior performance for quick, even and perfect blending results across all functions. The rugged design and added power mean that the motor can effortlessly handle any blending job, for improved durability.

Thermo resist glass
No blending limits – easily blend sauces, hot soups or even icy drinks and more.

Braun Jug Blender JB 5160

Chilled red fruit and lemon verbena soup with white chocolate


Ingredients:
 

(serves 6)

  • 400 g strawberries
  • 300 g raspberries
  • 150 redcurrants
  • 75 g caster sugar
  • 100 ml sweet dessert wine such as Muscat or sauternes
  • 6 lemon verbena leaves*
  • Juice of 2 lemons
White chocolate foam
  • 380 ml milk
  • 150 g white frozen chocolate

Method:

Bring the sweet wine, verbena leaves, lemon juice and sugar to a boil. Leave to infuse for 10-15 minutes. Strain through a fi ne sieve.
Fill everything in the Braun jug blender and select the “smoothie program” to puree the strawberries with the lemon verbena syrup. With this smart program, the jug blender takes care of the rest. It intelligently selects the perfect speed and timing – you just return when it’s done.
Fill in a separate bowl and let chill for at least 2-3 hours.For the white chocolate foam:
Chop the white, frozen chocolate with the Braun jug blender. Bring the milk to a boil and pour over the chopped chocolate in the jug blender. Due to the thermo resist glass, there are no blending limits and you can easily blend icy or hot ingredients at the same time. Stir until all the white chocolate has melted and pour into a soda siphon.
Charge with gas and leave to chill in the refrigerator for 2-3 hours.To serve:
Pour the chilled strawberry into tall glasses and top with white chocolate foam. Garnish with red fruits and lemon verbena.
* You can substitute the lemon verbena with 2 finely chopped lemongrass sticks


 

 
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