Yuzu and white chocolate ice cream
A unique and special sorbet that combines the sweetness of chocolate with the acidity of yuzu juice, the Japanese lemon with distinctive aromas. A simple yet sophisticated recipe, created for Rogelfrut by master connoisseur Alessandro Racca.
Ingredients:
- 150 g. YUZU JUICE
- 150 g WHITE CHOCOLATE 33%
- 500 g. WATER
- 145 g WHITE CANE SUGAR
- 40 g FRUIT BASE “50” SDL
- 15 g DEXTROSE
Preparation:
Method
Mix water, cane sugar, fruit base 50, and dextrose. Add the white chocolate chips and pasteurize.
Proceed with freezing, adding yuzu juice.
Display in a display case at -12°C.
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