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