Chestnut sorbetSorbet & ice-cream recipe
- Frozen fruit purée, sugar added : Chestnut & vanilla - 1000 g
- Mineral water - 645 g
- Caster sugar - 140 g
- Atomised glucose - 130 g
- Sorbet stabiliser - 5 g
- Invert sugar - 80 g
Heat the water and add the dry mixture of sugar, glucose and stabiliser. Let this syrup mature overnight before mixing it with the chestnut puree previously cooled to 4°C, and with the inverted sugar. Leave to mature for at least 3 hours.
Mix this recipe before churning in a sorbet machine.
In this step