Recipe – Valrhona Sorbet Fraise


500 g strawberry pulp (10% sugar added) 150 g caster sugar 60 g glucose powder 290 g mineral water 3 g stabilizer SL64 Heat the water.When the temperature reaches 40°C, add the sugars and the stabilizer. Bring to the boil. Cool rapidly to 10°C. Leave to mature in a refrigerator overnight. Add the defrosted strawberry […]