Inaya™ Sorbet | Caprimo
Discover the unique Inaya™ Sorbet recipe, created by a MOF Glacier winner, featuring precise ingredient measurements and cooking instructions. Perfect for dessert enthusiasts!
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.barry-callebaut.com.
Ingredients
- 580 g water
- 60 g invert sugar
- Heat to 85°C
- 20 g 0% fat powdered milk
- 5 g emulsifying stabilizer
- 20 g sugar
- At 50°C, add the following mixture
- Keep cooking.
- 312 g CHD-S65INAY
- At 70°C, add
- Finish cooking at 85°C.
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