Vegan

Sorbet with an oat milk base

Made with Amatika White 35%

2 steps

Recipe Step by Step

01

WHITE SORBET

385g Couverture Amatika White 35%

1268g Oat milk

71g Cold inulin

11g Gelcrem Hot

86g Sugar

85g Glucose powder DE33

43g Invert sugar

43g Dextrose

9g Combined stabilizer

Mix the oat milk, inulin and Gelcrem. Heat.

At 85°F (30°C), add the sugars (sugar, glucose powder and dextrose).

Once it is at 115°F (45°C), incorporate the stabilizer and emulsifier mixture with a portion of the sugar you used initially (approx. 10%).

At 140°F (60°C), gradually pour it onto the couverture chocolate and blend as soon as possible until the emulsion is flawless.

Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).

Leave to sit for at least 4 hours at 40°F (4°C).

Mix using an immersion blender and churn while between 15/20°F (-6°C to -10°C).

Freeze at -20°F (-30°C).

Store in the freezer at 0°F (-18°C).

02

MILK SORBET

400g Couverture Amatika 46%

1270g Oat milk

70g Cold inulin

10g Gelcrem Hot

82g Sugar

80g Glucose powder DE33

80g Dextrose

8g Combined stabilizer

Mix the oat milk, inulin and Gelcrem. Heat.

At 85°F (30°C), add the sugars (sugar, glucose powder and dextrose).

Once it is at 115°F (45°C), incorporate the stabilizer and emulsifier mixture with a portion of the sugar you used initially (approx. 10%).

At 140°F (60°C), gradually pour it onto the couverture chocolate and blend as soon as possible until the emulsion is flawless.

Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).

Leave to sit for at least 4 hours at 40°F (4°C).

Mix using an immersion blender and churn while between 15/20°F (-6°C to -10°C).

Freeze at -20°F (-30°C).

Store in the freezer at 0°F (-18°C).