Mango-Passion Fruit Sorbet from Lickerland: Asian-Accented Desserts by Jason Licker
Method In medium-sized saucepan, cook the water and half the sugar to 45C (113F). In a small-sized bowl, make a dry mix with the remaining sugar, dextrose, sorbet stabilizer and add to the hot mix...
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Cooking tools:
- Saucepan
- Mixing bowl
- Fine-mesh sieve
- Ice bath
- Measuring cup
- Kitchen scale
- Stove
- Whisk
- Spoon
- Ice cream maker
- Freezer
- Refrigerator
- Instant-read thermometer
Ingredients
- water
- sugar
- dextrose powder
- sorbet stabilizer
- mango puree
- passion fruit puree
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