«

»

Jun 10

Recipe – Valrhona Sorbet Fraise

500 g strawberry pulp
(10% sugar added)
150 g caster sugar
60 g glucose powder
290 g mineral water
3 g stabilizer SL64
Heat the water.When the temperature reaches 40°C, add the sugars and the stabilizer.
Bring to the boil. Cool rapidly to 10°C.
Leave to mature in a refrigerator overnight.
Add the defrosted strawberry pulp (do not heat) to the syrup, put all the ingredients in a mixer and spin.

500 g strawberry pulp(10% sugar added)150 g caster sugar60 g glucose powder290 g mineral water3 g stabilizer SL64Heat the water.When the temperature reaches 40°C, add the sugars and the stabilizer.Bring to the boil. Cool rapidly to 10°C.Leave to mature in a refrigerator overnight.Add the defrosted strawberry pulp (do not heat) to the syrup, put all the ingredients in a mixer and spin.

55 g per Serving

Share

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>