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DeZaan Image Of Cocoa Cashew Sorbet
Part 1: Sorbet Base
  • 590g Water
  • 118g Glucose Syrup
  • 442g Granulated Sugar
  1. Combine all the ingredients in a pan and heat to dissolve the sugar.
Part 2: Cashew Puree
  • 200g Raw Cashews
  • 500g Water
  1. Combine the cashews and water in a pan and bring to a boil, then reduce to a simmer. Cook for about 30 minutes, until the cashews are soft.
  2. Drain the cashews, reserving the cooking liquid.
  3. Puree the cashews with the reserved liquid until extremely smooth. You may add more water if needed to get a spreadable paste. Strain the puree.
Part 3: Cocoa Sorbet
  1. Blend all ingredients together and strain.
  2. Churn into sorbet in an ice cream machine.


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Do you Know Cocoa?

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Talia Profet European Chef Lead, deZaan
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