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Robert Wemischner
Tamarillo sorbet
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Preparation info
Yield: Approximately 12 ounces ,
12
servings, each weighing 1 ounce
Difficulty
Easy
Appears in
The Dessert Architect
By
Robert Wemischner
Published
2009
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Recipes
Contents
Ingredients
Oz
Grams
Each
Name of ingredient
Baker’s percentage
Americas
United States
Dessert
Gluten-free
Vegan
Method
In a medium-sized saucepan, combine the tamarillo puree and simple syrup.
Heat to the boil and then remove from the heat.
Cool over an ice water bath and when cold, place into the bowl of an electric ice cream machine and freeze until almost firm.
Remove to a rectangular container measuring 6 inches by 9 inches and spread the sorbet to a depth