RASPBERRY INSPIRATION ICE CREAM BAR | Valrhona
Prepare the sorbet.Fill the molds, smooth the sorbet and freeze.Turn out the sorbets and dip them in the frosting mix at approximately 90°F (32°C). Sprinkle
Ingredients
- 2100g Mineral water
- 420g sugar
- 525g POWDERED GLUCOSE
- 105g Inverted sugar
- 6g Carob gum
- 6g Guar gum
- 2630g Coconut purée
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