 | Mango Sorbet53 oz. Jacques Poulain / Chef, Aalst Chocolate, Singapore |
| • | 30 oz. The Perfect Purée Mango Puree, thawed |
| • | 14 oz. water |
| • | 3 oz. glucose powder |
| • | 6 oz. granulated sugar |
| • | 0.15 oz. stabilizer |
| Method: | |
| 1. | Warm the water, glucose powder, sugar and stabilizer until all components are melted. |
| 2. | Add Mango Puree and run in an ice cream machine according to manufacturer’s instructions. |