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Tag Archives: ProCrema cold 100
Mascarpone Ice Cream
Milk – 900gms Sugar – 100gms SOSA Dextrose - 50gms SOSA ProCrema Cold 100 - 100gms Whipped Cream – 100gms SOSA Glycerine - 30gms SOSA Mascarpone Powder - 150gms Instructions Mix all ingredients with a blender Allow to cool for 3 hours Blend again and … Continue reading
Wild Strawberry Sorbet (Paco Jet or Churn)
500g Strawberry Puree 40g ProCrema 100 Cold 2.5g Acid Neutrose 5g Wild strawberry Paste Blend all the ingredients with Hand blender. Rest for 2 hours. Giving the products time to hydrate. Blend again then churn. If your Churning why not try adding SOSA … Continue reading
Posted in Dessert, Modern Gastronomy, Recipes, SOSA
Tagged Acid Neutrose, Paco Jet, ProCrema cold 100, recipe, Sorbet, SOSA Wild strawberry Paste, Wet proof Crispies
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Cherry Beer Sorbet (Paco Jet or Churn)
75g Cherry Puree 150g Cherry Beer 25g Glucose Powder 63g ProCrema Cold 100 75g Maltodextrin Blend all the ingredients together Rest for 2 hours Blend again and churn
Posted in Chef Consultant, Dessert, Equipment, Modern Gastronomy, Recipes, SOSA
Tagged Cherry beer Sorbet, Glucose powder, Maltodextrin, Paco Jet, ProCrema cold 100, SOSA Recipe
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