Lychee and yuzu cream sorbet
The lychee and yuzu cream sorbet combines the creaminess of milk with the sweetness of lychee and the distinctive aroma of yuzu juice. A unique and particularly elegant combination, created for Rogelfrut by master Alessandro Racca
Ingredients:
- 500 g. LYCHEE PURÉE
- 50 g. YUZU JUICE
- 200 g WATER
- 180 g. WHITE CANE SUGAR
- 50 g. FRUIT BASE “50” SDL
- 15 g. GLUCOSE 38 de
- 100 g. CREAM 35%
Preparation:
Method
Mix the powders evenly, dissolving them in water at 45°C.
Leave to rest for 1 minute and add the cream, emulsifying the mixture.
Then mix in the freshly defrosted lychee purée and yuzu juice.
Blend for 3 minutes and churn as usual.
Chill and display in the display case at -12°C.
MUST HAVE
