Honey Pear Blue Cheese Sorbet - The Perfect Puree of Napa Valley
• 2500 g. The Perfect Purée Pear Puree, thawed • 513 g. sugar • 207.5 g. powdered glucose • 82.5 g. dextrose • 7.5 g. sorbet stabilizer • 720 g. water Method fo
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Cooking tools:
- Ice cream maker
- Immersion blender
- Kitchen scale
- Instant-read thermometer
- Saucepan
- Whisk
- Mixing bowl
- Stove
- Refrigerator
- Spoon
Ingredients
- 2500 g. The Perfect Purée Pear Puree, thawed
- 513 g. sugar
- 207 1/2 g. powdered glucose
- 82 1/2 g. dextrose
- 7 1/2 g. sorbet stabilizer
- 720 g. water
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