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Banana Sorbet

92 oz.

Jacques Poulain / Chef, Aalst Chocolate, Singapore

    • 30 oz. The Perfect Purée Banana Puree, thawed
    • 7 oz. water
    • 3 1/2 oz. glucose powder
    • 11 1/2 oz. granulated sugar
    • 0.1 oz. stabilizer
Method:
1. Warm the water, glucose powder, sugar and stabilizer until all components are melted.
2. Add Banana Puree and run in an ice cream machine according to manufacturer’s instructions.