Fromage Blanc Sorbet

• 350 ml (12 fl oz) milk
• 150 g (5½

In a medium saucepan, bring the milk, sugar and glucose to a simmer. Remove from the heat, cool and then refrigerate to 4°C (39°F).

Place the fromage blanc in a bowl and whisk in the lemon juice. Whisk in the cooled milk mixture until smooth.

Freeze to −25°C (−13°F) and, when ready to serve, churn in a Pacojet*. Place in the freezer until needed. Alternatively, you can churn in