Persimmon Sorbet
Persimmon sorbet, a perfect recipe for autumn. Sweet and bright, it’s perfect any time of day.
Ingredients:
- Sucrose 552 g
- Dextrose 148 g
- Glucose 240 g
- Base 50 fruit 120 g
- Persimmon Puree 1600 g
- Water 1340 g
Preparation:
Method
Mix the powders evenly, dissolve them in water, leave to rest for 1 minute and add the defrosted persimmon purée, mix for at least 2 minutes and churn as usual.
Chill properly and serve in a display case or scoop.
Recipe for 4 kg of ice cream
MUST HAVE
