38% Soleil d’Or Earl Grey Ice Cream and Bergamot Sorbet Pop by Donald Wressell
In this recipe from Donald Wressel, you can get a refreshing, fragrant ice cream pairs by following an easy four component recipe.
Ingredients
- 3.75 g stabilizer
- 187 g granulated sugar, divided
- 487 g water
- 44 g glucose powder
- 5 g invert sugar
- 250 g Boiron Bergamot Purée
- 4 g stabilizer
- 50 g granulated sugar, divided
- 600 g water
- 12 g Earl Grey tea leaves
- 33 g non-fat milk powder
- 10 g whey protein 80%
- 98 g invert sugar
- 20 g egg yolks
- 185 g Guittard 38% Cacao Soleil d’Or Milk Chocolate
- 500 g Guittard 38% Soleil d’Or Milk Chocolate
- 500 g cocoa butter
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