Lychee Sorbet, Pineapple, Carica and Eucalyptus Yogurt - The Perfect Puree of Napa Valley
For the Lychee Sorbet: • 450 g. The Perfect Purée Lychee Puree, thawed • 100 g. sugar • 3 1/5 g. sorbet stabilizer • 100 g. water • 100 g. glucose • 5 g. milk p
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- Silicone baking mat
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- Instant-read thermometer
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- Acetate sheet
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- Baking sheet
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- Mixing bowl
- Whisk
- Spoon
- Airtight container
- Plate
Ingredients
- 50 g. butter
- 50 g. sugar
- 50 g. AP flour
- 50 g. almond flour
- 80 g. freeze dried raspberry
- 50 g. glucose powder
- 100 g. PreGel Magic Sugar
- 175 g. fondant
- 70 g. freeze dried raspberries
- 225 g. low fat milk
- 25 g. sugar
- 3/4 g. iota carrageenan
- 10 drops orange blossom oil
- 250 g. water
- 20 g. chamomile tea
- 50 g. pineapple juice
- 50 g. glucose
- 100 g. brunoise pineapple
- 100 g. brunoise Tamaya Gourmet Chilean carica fruit
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