- Sorbet: Heat the water. Once it is at 85°F (30°C), add the sugars (sugar, atomized glucose and inverted sugar). At 115°F (45°C), add the stabilizers mixed with about 10% of the first portion of sugar. Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C). Mix the syrup and fruit pulp first by hand and then in an electric mixer. Leave the mixture to sit for at least 4 hours. Mix in an electric mixer and churn at between 15-20°F (-6°C to -10°C). Store in the freezer at 0°F (-18°C).
- Frosting: Mix the melted couverture with the oil. Use at 85-95°F (30-35°C).
- Assembly and finishing: Prepare the sorbet. Fill the molds, smooth the sorbet and freeze. Turn out the sorbets and dip them in the frosting mix at approximately 90°F (32°C). Sprinkle them with a pre-prepared mixture of grated coconut and silver sparkling powder (product ref. 13922). Store at a temperature of 65°F (-18°C). Serve at 5°F (-14°C). You can create a marble effect in the bars’ middles using strawberry, passionfruit, yuzu or raspberry sorbet.
- 2100 g Mineral water
- 420 g Caster sugar
- 525 g Atomized glucose
- 105 g Inverted sugar
- 6 g Carob gum
- 6 g Guar gum
- 2630 g Coconut pulp
- * 1800 g INSPIRATION (strawberry, passionfruit, raspberry or yuzu)
- 360 g Grape seed oil