Bermuda | Valrhona Chocolate
Toast some coconut powder. Mold the sorbet into a 34 × 34cm frame (depth: 6mm) and immediately sprinkle it with toasted coconut powder. Store the sorbet in
Ingredients
- 350g Heavy cream 36%
- 350g Whole milk
- 140g Egg yolks
- 70g Sugar
- 839 g Basic crème anglaise
- 361 g KALINGO 65%
- 364 g Mineral water
- 455g Coconut purée
- 18g Lemongrass stalks
- 91g Glucose powder
- 73g Sugar
- 3g 64S Stabilizer
- 18g Invert sugar
- 8g Gelatin
- 50g Sugar
- 10g Pectin NH
- 500g Water
- 20g Lemongrass stalks
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