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White Peach Sorbet

45 oz. sorbet

Jacques Poulain / Chef, Aalst Chocolate, Singapore

    • 30 oz. The Perfect Purée White Peach Puree, thawed
    • 6 oz. water
    • 2 1/2 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 White Peach Puree and run in an ice cream machine according to manufacturer’s instructions.