Inaya™ Sorbet

Used Cacao Barry products

Fall / Winter

Created by

Level

level 1

Dosage

Recipe for 960 g of ice cream

Used Cacao Barry products

Ingredients	Preparation
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.
312g Inaya™ 65%	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.

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