Mandarin Sorbet from Lickerland: Asian-Accented Desserts by Jason Licker
Method In a medium-sized saucepan, cook the water, half the sugar and trimoline to 45C (113F). In a small-sized bowl, make a dry mix of the second half of sugar, the glucose powder and sorbet stab...
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Cooking tools:
- Saucepan
- Mixing bowl
- Fine-mesh sieve
- Stove
- Whisk
- Kitchen scale
- Measuring cup
- Spoon
- Refrigerator
- Ice cream maker
- Freezer
- Instant-read thermometer
Ingredients
- water
- sugar
- trimoline
- glucose powder
- sorbet stabilizer
- mandarin puree
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