Peanut semi-sorbet
Artisan
Restaurateur
Ingredients
750 g Water
80 g Sugar
50 g Dextrosa
100 g Procrema 100 Cold/Hot Natur
250 g Granulated peanut pure paste
20 g Glycerine
3 g Salt
Mix all the ingredients for 1 minute. Let rest 6 hours in the fridge. Churn in the ice cream machine. Keep in a freezer -15ºC.
