Miso banana sorbet

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

240 g water
110 g sugar
30 g glucose powder
35 g mild miso paste
4 g gelatin
300 g ripe peeled bananas
10 g lemon juice

Recipe preparation

(1) Soak the gelatin in cold water. Bring the water, sugar, glucose, and lemon juice to a boil and dissolve the gelatin in it. Roughly chop the bananas, mix with the miso paste and the syrup, and pour into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) When needed, pacotize® once with overpressure.