Ice cream and sorbet
Yuzu sorbet
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
500 g water
60 g glucose syrup
110 g sugar
60 g yuzu juice
2.9 g Stab2000
Recipe preparation
(1) Mix the sugar with the binding agent (Stab2000), blend into the water and add the glucose syrup. Bring the sorbet mixture to the boil while stirring, allow to cool slightly and add the yuzu juice. Pour it into a pacotizing® beaker.
(2) Close with lid, label and freeze at -20 °C for at least 24 hrs.
(3) If necessary, pacotize® with normal pressure.
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 1
Jet®-Mode suitable: no