Recipe SORBET SIDECAR - Professionals
www.remycointreaugastronomie.com
Discover the lemon ice cream recipe of Meilleur Ouvrier de France glacier, World Pastry Champion, Emmanuel Ryon.
Ingredients
- 1 200 g water
- 12 g orange zest
- 3 vanilla pods
- 150 g caster sugar
- 300 g inulin
- 300 g atomised glucose
- 18 g stabiliser
- 525 g lemon juice
- 90 g Cointreau® 60%
- 225 g St-Rémy® Brandy 60%
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