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Yoghurt Sorbet
Preparation info
- Makes about
600 g
- Difficulty
Easy
Appears in
Published 2023
Ingredients
500 g 70 g 65 g
Method
In a pot, warm the yoghurt, then add the sugar, glucose and invert sugar and cook to 65°C. Once cool, chill in the fridge, then churn in an ice cream machine. Freeze for 30 minutes, then quenelle to serve.
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Components
- Yoghurt Sorbet
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