Sour mats ice cream
Ingredients
- 900 g Sour mats
- 500 g Strawberry puree 100% - Boiron
- 1960 g Water (lukewarm)
- 140 g Glucose
- 14 g Neutro S4 - stabiliser for sorbet
Method
- Chop 900 g of sour mats into coarse pieces, put them in a saucepan with the melted boiron strawberry puree and heat until liquid.
- Then add the (lukewarm) water followed by the glucose and finally the fructital S4.
- Stir until homogenous and leave to ripen for 15 minutes.
- Just before turbinating, mix one last time with a whisk.
- Optionally decorate with pieces of sour mats.
Ingredients
