YUZU ICE CREAM BAR

Name: YUZU ICE CREAM BAR
Ingredients: 2100g MINERAL WATER; 420g SUGAR; 525g POWDERED GLUCOSE; 105g INVERT SUGAR; 6g carob gum; 6g guar gum; 2630g Coconut purée

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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Ice cream maker
Popsicle mold
Kitchen scale
Instant-read thermometer
Saucepan
Stove
Mixing bowl
Hand mixer
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Spoon
Offset spatula
Baking sheet
Parchment paper
Freezer
Airtight container

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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