Bloodorange sorbetSorbet & ice-cream recipe
Pastry Chef, Technical adviser Les vergers Boiron
Jean-Christophe Duc is a Compagnon du Tour de France and has a European Master’s degree in pastry making. He is a native of the French region of the Bresse in Burgundy and lived his youth between t...
- Frozen fruit purée 100% : Blood orange - 500g
- Atomised glucose - 60g
- Sugar - 150g
- Water - 182g
- Sorbet stabiliser - 5g
For a total weight of 897g
Make a syrup with the water and powders.
Stir in the cold puree, mix.
Leave to mature for a few hours.
In this step