Cherry-Yuzu Sorbet from Lickerland: Asian-Accented Desserts by Jason Licker
Method In a medium-sized saucepan, cook the water, half the sugar and trimoline to 45C (113F). In a small-sized bowl, make a dry mix with the remaining sugar, the glucose powder and sorbet stabili...
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Ingredients
- water
- sugar
- trimoline
- glucose powder
- sorbet stabilizer
- yuzu juice
- morello cherry puree
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