YUZU ICE CREAM BAR | Valrhona
Prepare the sorbet.Fill the molds, smooth the sorbet and freeze.Turn out the sorbets and dip them in the frosting mix at approximately 90°F (32°C). Sprinkle
Ingredients
- 2100g MINERAL WATER
- 420g SUGAR
- 525g POWDERED GLUCOSE
- 105g INVERT SUGAR
- 6g carob gum
- 6g guar gum
- 2630g Coconut purée
- 1200g
- YUZU INSPIRATION
- 360g grape seed oil
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