Inaya™ Sorbet

Inaya™ Sorbet

Created by

  • Bruno Cordier - MOF Glacier 1997 - Ambassador Cacao Barry
level 1


Recipe for 960 g of ice cream

Recipe components

Used Cacao Barry products

Inaya™ Sorbet

  • 580g
  • 60g
    invert sugar

Heat to 185ºF/85°C

  • 20g
    0% fat powdered milk
  • 5g
    emulsifying stabilizer
  • 20g

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.