Milk chocolate and graviola sorbet
Milk chocolate and graviola sorbet is a particularly popular combination, thanks to the delicate flavor of the tropical fruit. A simple yet sophisticated recipe, created for Rogelfrut by master chef Alessandro Racca.
Ingredients:
- 600 g. WATER
- 100 g MILK CHOCOLATE
- 110 g. SUCROSE
- 50 g FRUIT BASE “50” SDL
- 40 g DEXTROSE
- 100 g GRAVIOLA PUREE
Preparation:
Method
Mix the powders until smooth, dissolve them in water at 55°C, let stand for 1 minute, then add the milk chocolate chips and emulsify until glossy. Add the thawed puree, blend for 2 minutes, and churn as usual.
Chill and serve.
MUST-HAVE
