YUZU ICE CREAM BAR | Valrhona

YUZU ICE CREAM BAR | Valrhona

www.valrhona.us

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

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Ingredients

  • 2100g MINERAL WATER
  • 420g SUGAR
  • 525g POWDERED GLUCOSE
  • 105g INVERT SUGAR
  • 6g carob gum
  • 6g guar gum
  • 2630g Coconut purée

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