Ingredients:
- 500 grams strawberry puree
- 105 grams water
- 75 grams sugar
- 75 grams atomized glucose
- 1.5 grams sorbet stabilizer
Directions:
- In a small saucepan, bring water to a boil.
- Add the atomized glucose and bring it to another boil.
- Add the sugar and stabilizer that have been previously mixed together.
- Remove from heat and transfer to a clean bowl.
- Let it cool in the refrigerator overnight.
- The next day, mix the strawberry puree with the syrup and churn in the ice cream machine. Freeze.
(source from cannelle-vanille)
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