 | Passion Fruit Sorbet75 oz. Jacques Poulain / Chef, Aalst Chocolate, Singapore |
| • | 30 oz. The Perfect Purée Passion Fruit Concentrate, thawed |
| • | 26 1/2 oz. water |
| • | 5 1/2 oz. glucose powder |
| • | 12 1/2 oz. granulated sugar |
| • | 0.25 oz. stabilizer |
| Method: | |
| 1. | Warm the water, glucose powder, sugar and stabilizer until all components are melted. |
| 2. | Add Passion Fruit Concentrate and run in an ice cream machine according to manufacturer’s instructions. |