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. |