Apricot Opalys Sorbet
Ice Cream and Sorbet

Apricot Opalys Sorbet

Made with OPALYS 33%

Original recipe by Gérard Cabiron

2 steps

Recipe Step by Step

01

Apricot Opalys Sorbet

1kg water

510g  CHOCOLATE OPALYS 33%

170g inverted sugar

90g sugar

70g skim milk powder 0% fat

8g sorbet stabilizer

100g candied apricot cubes

10g kirsch liquor

Heat the water and inverted sugar.

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.
02

Decor - Apricot coulis

100g apricot purée

70g sugar

30g inverted sugar

20g kirsch

Combine all the ingredients cold and set aside in the refrigerator.

Assembly and finishing

Apricot Opalys Sorbet

Pour the apricot coulis in the freshly churned ice cream and swirl it with a rubber spatula. Store at -20°C.