Milk Gel & Sorbet - Featured Recipe -
Featured Recipes

Milk Gel & Sorbet

Categories: Modernist Cooking
Primary Method: Gelification
Step 1
1.87 L • Whole milk
87.5 g • Ginger Palm Sugar
100 g • White Sugar
25 g • Invert Sugar
87.5 g • Glucose (ideally atomized)
Reduce the milk with all the sugars to a total volume of 1600 milliliters (by just over a third).
Step 2
4.5 g • Iota Carrageenan
1 g • Kappa Carrageenan
Incorporate the Carrageenans, emulsify with a hand blender, strain, and allow to mature for a minimum of 6 and up to 24 hours.
Step 3
The following day reserve one quarter of the gel for plating or remolding.

Emulsify, then process the remaining base in your ice cream machine, or freeze in canister if using a paco jet.


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