Inaya™ Sorbet

Used Cacao Barry products
Inaya™ 65%
Fall / Winter

Inaya™ Sorbet

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Created by
  • Bruno Cordier
    MOF Glacier 1997 - Ambassador Cacao Barry
Level
level 1
Dosage
Recipe for 960 g of ice cream
Steps
  1. Inaya™ Sorbet
Used Cacao Barry products
Inaya™ 65%

Inaya™ Sorbet

IngredientsPreparation
  • 580g
    water
  • 60g
    invert sugar

Heat to 185ºF/85°C
  • 20g
    0% fat powdered milk
  • 5g
    emulsifying stabilizer
  • 20g
    sugar

At 122ºF/50°C, add the following mixture

Keep cooking.

At 158ºF/70°C, add

Finish cooking at 185ºF/85°C.
Cool quickly then let sit for 12 hours.
Mix and place in an ice cream maker.
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