 | Banana Sorbet92 oz. Jacques Poulain / Chef, Aalst Chocolate, Singapore |
| • | 30 oz. The Perfect Purée Banana Puree, thawed |
| • | 7 oz. water |
| • | 3 1/2 oz. glucose powder |
| • | 11 1/2 oz. granulated sugar |
| • | 0.1 oz. stabilizer |
| Method: | |
| 1. | Warm the water, glucose powder, sugar and stabilizer until all components are melted. |
| 2. | Add Banana Puree and run in an ice cream machine according to manufacturer’s instructions. |