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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).