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

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