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Recipe from L'ÉCOLE VALRHONA
Weigh out all the ingredients separately. Set aside a little sugar and mix with the stabilizer. Add the milk powder to the water and blend for a few minutes. Heat in a pan. At 30°C, add the sugar and invert sugar. At 45°C, add sugar and stabilizer. Heat to 82°C for five seconds. This technique is called “quick pasteurization.” Strain into a bowl, cover the surface with food wrap and quickly cool, keeping the mixture above freezing. Leave to rest for 6-12 hours. Heat the mixture to 20°C and gradually emulsify with the cold mascarpone to bind the fat molecules with the water. Blend until smooth. Churn and ensure the temperature is at –8°C. Store at -18°C for around 20 minutes to stabilize some of the free water. When the sorbet is ready, pipe into half-spheres and stick together.
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