Mango and Orange Blossom Sorbet

PUT the A.1 ingredients into the pasteurizer set to high.

ADD the A.2 to A.3 ingredients in the order shown and at the temperatures indicated and at high speed, then pasteurize.

At your discretion.

A · Ingredients

A.1 - Room temperature:

• Water 210 g (20.96 %)

A.2 - At 25°C:

• Fat-free milk powder 10 g (1.04 %)

A.3 - At 45°C:

• Sugar 127 g (12.7 %)

• Stabiliser 3 g (0.3 %)

• Glucose powder 36/39 DE 30 g (3 %)

• Invert sugar 20 g (2 %)

A.4 - Before churning:

• Orange flower water 50 g (5 %)

• Léonce Blanc mango purée 550 g (55 %)

TOTALS : 1 000 g (100 %)

B · Results

Dry extract 30%

Sugar level 26.96

Total fats 0.11%

Milk fat 0%

Display temperature -14.23°C

(ideal serving temperature)