Inaya™ Sorbet

Used Cacao Barry products
Fall / Winter

Inaya™ Sorbet

Created by
  • Bruno Cordier
    MOF Glacier 1997 - Ambassador Cacao Barry
Level
level 1
Dosage
Recipe for 960 g of ice cream
Used Cacao Barry products
Recipe components

Inaya™ Sorbet

IngredientsPreparation
  • 580g
    water
  • 60g
    invert sugar

Heat to 85°C

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

At 50°C, add the following mixture

Keep cooking.

At 70°C, add

Finish cooking at 85°C.
Cool quickly then leave to mature for 12 hours.
Mix and place in an ice cream maker.