Lemon 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...
For a total weight of 1542g
Make a syrup with the water and powders.Stir in the cold puree, mix.Leave to mature for a few hours.Churn.Set aside.
- Frozen fruit purée 100% : Lemon - 500 g
- Atomised glucose - 90g
- Stabilizer - 7g
- Sugar - 315g
- Water - 630g
In this step