Rice Milk Sorbet Base

Preparation info
  • Yield:

    1 kg

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Ground cinnamon 5 g .18 oz .5%
  • Rice milk


  1. Toast the cinnamon in a sauté pan over medium heat until aromatic.
  2. Combine with the rice milk and sorbet syrup in a bowl. Use whisk to stir until you obtain a homogenous mix.
  3. Reserve refrigerated until ready to churn.