Ivoire, Lime & Mint Soft Sorbet

Artisan
Restaurateur
Procrema 100 froid Semi-sorbet Ivoire menthe citron vert SOSA

Ingredients

750 g Water
400 g Milk
200 g SOSA Procrema 100 Cold
40 g SOSA Dextrose
200 g Lime juice
10 g Mint leaves
650 g IVOIRE 35% COUVERTURE
40 g SOSA Glycerine

Mix the water, sugar, glycerine, dextrose and Procrema 100 Cold.
Heat at 185°F (85°C).
Combine with the melted chocolate and mix again.
Cool the mixture to 40°F (4°C).
Leave in the refrigerator for 6 hours.
Once the mixture has cooled, add the lemon juice, combined with the mint leaves using an immersion blender

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