Blood Orange and Bay Leaf Frozen Yogurt Yield: 1 Paco Jet canister Juliana Stuertz, Pastry Sous Chef at Manhatta

Ingredients for Blood Orange and Bay Leaf Frozen Yogurt:
• 11 ea. large fresh bay leaves
• 150 g. water
• 85 g. glucose powder
• 56 g. sugar
• 3 g. uno stabilizer
• 500 g. plain whole milk yogurt
• 1 g. salt
• ¼ g. citric acid
• 60 g. The Perfect Purée Blood Orange Syrup

Method for Blood Orange and Bay Leaf Frozen Yogurt:
1. Wash the bay leaves and tear them in half. Set aside.
2. Bring the water to a boil in a small saucepot. Off heat, add the prepared bay leaves and infuse, covered, for 15 minutes. Strain and rescale the water to the original amount.
3. Combine the glucose powder, sugar, and uno stabilizer. Bring the infused water to a boil and add the mixture.
4. Pour over the yogurt, salt, and citric acid. Immersion blend well.
5. Stream in the Blood Orange Syrup while immersion blending.
6. Strain and freeze into a Paco Jet canister. Spin once fully frozen.