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Part 1: Coconut Yogurt Sorbet
Bahan
  • 1,098g Water
  • 1,221g Granulated Sugar
  • 366g Dry Glucose
  • 24g Stabilizer 2000
  • 3,294g Coconut Yogurt
  • 5g Lemon Zest
Cara Buat
  1. Blend the sugar, glucose, and stabilizer together and reserve.
  2. Bring the water to 45°C/113°F.
  3. Add the sugar mixture from step 1 and blend with an immersion blender.
  4. Bring to a boil for 1-2 minutes.
  5. Take off the heat and transfer it to a heatproof container. Cool down to 4°C/39°F as quickly as possible.
  6. Add the coconut yogurt and zest. Blend them thoroughly.
  7. Mature in the refrigerator overnight or for a minimum of 3 hours.
  8. Refer to the assembly section below for further instructions.
Part 2: True Gold Sorbet
Bahan
  • 2,160g Water
  • 1,480g Granulated Sugar
  • 16g Dextrose
  • 16g Glucose Syrup
  • 16g Stabilizer 2000
  • 500g deZaan True Gold Cocoa Powder
Cara Buat
  1. Blend the sugar, dextrose, stabilizer, and cocoa powder together and reserve.
  2. Bring the water to 45°C/113°F.
  3. Add the sugar mixture from step 1 and blend with an immersion blender.
  4. Add the glucose syrup and mix.
  5. Cook to 82°C/179°F for about 5 minutes.
  6. Take off the heat and transfer it to a heatproof container. Cool down to 4°C/39°F as quickly as possible.
  7. Mature in the refrigerator overnight or for a minimum of 3 hours.
  8. Refer to the assembly section below for further instructions
Part 3: Assembly
Cara Buat
  1. Once both the ice cream mixes have been made, churn them to preference.
  2. Fill ½ of the mold with coconut yogurt sorbet and then follow with the true gold sorbet.
  3. Freeze immediately.
  4. Unmold once the ice cream has set.
  5. Reserve in the freezer until ready to serve.

Note: Prepare popsicle molds with sticks in the freezer for best results.

RESEP LAINNYA DENGAN True Gold

Jelajahi kakao dan unduh buku resep kami

8 koki, 30 resep, 1 bahan utama.

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