Sorbet rolls - Andros Chef, professional fruit ingredients
raspberry & blackcurrant 100 g Egg whites 100 g Caster sugar 100 g Icing sugar 50 g Whole milk 35 g Caster sugar 23 g Gelatin mass 50 g Mascarpone 430 g Liquid
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Cooking tools:
- Stand mixer
- Kitchen scale
- Oven
- Baking sheet
- Parchment paper
- Offset spatula
- Mixing bowl
- Whisk
- Saucepan
- Stove
- Paring knife
- Cutting board
- Spatula
- Measuring cup
- Freezer
- Refrigerator
Ingredients
- 100 g Egg whites
- 100 g Caster sugar
- 100 g Icing sugar
- 50 g Whole milk
- 35 g Caster sugar
- 23 g Gelatin mass
- 50 g Mascarpone
- 430 g Liquid cream
- 2 Vanilla pods
- 1175 g Raspberry puree
- 400 g Water
- 250 g Caster sugar
- 100 g Atomized glucose
- 27 g Dextrose
- 40 g Inverted sugar
- 8 g Stabilising agent
- 1000 g Blackcurrant puree
- 500 g Water
- 260 g Caster sugar
- 60 g Atomized glucose
- 80 g Dextrose
- 10 g Inverted sugar
- 50 g Whole almonds
- 50 g Whole nuts
- 50 g Oat flakes
- 50 g Honey
- 150 g Raspberry puree
- 100 g Blackcurrant puree
- 12,5 g Caster sugar
- 12,5 g Dextrose
- 3,5 g Pectin NH
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