Recipe courtesy of Sean Dwyer, Pastry Chef, Hamilton Harbor Yacht Club, Naples, Fla.
Ingredients:
850g raspberry purée
135g sugar
5g stabilizer
300g water
35g glucose
Procedure:
- Mix half sugar and stabilizer.
- Bring remaining sugar water and glucose to a boil.
- Whisk in sugar stabilizer mixture.
- Whisk in purée.
- Process in a ice cream machine.
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