FULL RECIPES


RECIPE COMPONENTS

 

COCONUT "SORBET"

coconut milk, fresh 1l
Willpowder Stabiwise for Ice Cream 1.875 grams
Willpowder Stabiwise for Sorbet 1.875 grams
sugar 200g
Milk powder 40 grams
Dextrose 6.5 grams

1. Bring 200 grams of coconut milk to a boil with the sugar;
2. Mix the milk powder with the dextrose and the Stabiwise for Ice Cream and Sorbet;
3. Allow to cool, and mix with remaining coconut milk, strain;
4. Rest for 6 to 12 hours, emulsify again and freeze in paco canisters or process in batch freezer.

PASSION FRUIT "SORBET"

Passion fruit juice 750 grams
Glucose 75 grams
Willpowder Stabiwise for Sorbet 3 grams
sugar 226 grams
water 337.5 grams

1. Make a syrup with the water and sugars;
2. Add the Stabiwise for Sorbet and shear well to hydrate;
3. Strain, and allow to cool;
4. Mix with the passion fruit and strain;
5. Rest for 2 to 6 hours, emulsify again and freeze in paco canisters or process in batch freezer.

 

Items Used:

Willpowder Stabiwise for Sorbet
Willpowder Stabiwise for Ice Cream