Blueberry Sorbet

Using TRILONGA 35 & CREMA VOLUMINA GELATOP & ICE CREAM PASTE WILD BERRIES

  • TRILONGA 35: 0,050 kg
  • ICE CREAM PASTE WILD BERRIES: 0,050 kg
  • CREMA VOLUMINA GELATOP: 0,005 kg
  • Water: 0,850 kg
  • Blueberry Puree: 0,150 kg
  • Caster Sugar: 0,220 kg
  • Dextrose: 0,030 kg
  • Citric Acid: 0,005 kg
  • Total Weights: 1,360 kg

Instructions for Use: Mix all the ingredients with a hand-blender for 5 minutes. Then let it rest for 15 minutes. Pour the blended mixture into an ice-cream machine.

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