Sorbet with an oat milk base | Valrhona
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.us.
Ingredients
- 385g Couverture
- Amatika White 35%
- 1268g Oat milk
- 71g Cold inulin
- 11g Gelcrem Hot
- 86g Sugar
- 85g Glucose powder DE33
- 43g Invert sugar
- 43g Dextrose
- 9g Combined stabilizer
- 400g Couverture
- Amatika 46%
- 1270g Oat milk
- 70g Cold inulin
- 10g Gelcrem Hot
- 82g Sugar
- 80g Glucose powder DE33
- 80g Dextrose
- 8g Combined stabilizer
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