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Recipe Step by Step
Apricot Opalys Sorbet
510g CHOCOLATE OPALYS 33%
170g inverted sugar
70g skim milk powder 0% fat
8g sorbet stabilizer
100g candied apricot cubes
10g kirsch liquor
Combine together all powders and stir it at 45°C in the saucepan.
Cook at 85°C and stir in the white chocolate.
Bring it back to 85°C, mix with a hand blender and strain through.
Chill down quickly to 4/5°C within 2 hours.
Allow to mature for 4 to 12 hours at 4/5°C.
Add in the candied apricots.
Mix with a hand blender and churn.
Decor - Apricot coulis
100g apricot purée
30g inverted sugar
Assembly and finishing
Pour the apricot coulis in the freshly churned ice cream and swirl it with a rubber spatula. Store at -20°C.