Gianduja Sorbet Recipe:
1 pound Gianduja Chocolate coarsely chopped
1 1/2 oz semisweet chocolate
2 1/4 boiling water
Pour the boiling water over the chocolate and stir until the chocolate is melted and smooth. Blend with inmersion blender for 30 seconds. Cool to room temperature and freeze according to the instructions of the ice cream machine.
Hazelnut cremeux, bitter orange foam, Praline M-Sponge, Hazelnut oil banana, Gianduja sorbet, caramelized hazelnut, orange chip and fennel flower
1 pound Gianduja Chocolate coarsely chopped
1 1/2 oz semisweet chocolate
2 1/4 boiling water
Pour the boiling water over the chocolate and stir until the chocolate is melted and smooth. Blend with inmersion blender for 30 seconds. Cool to room temperature and freeze according to the instructions of the ice cream machine.
Hazelnut cremeux, bitter orange foam, Praline M-Sponge, Hazelnut oil banana, Gianduja sorbet, caramelized hazelnut, orange chip and fennel flower
What is the unit of measurement for the boiling water? It says 2 1/4. Is that ounces?
ReplyDeletehi chef...i must say .. ...ll of the plater were well done...artist of plated dessert... just bump by to this site
ReplyDeleteHello Chef,
ReplyDeleteCould you please clarify the amount of water needed to this recipe? There is no unit of measurement. Thanks!
For some reason people haven't discovered this blog. I found this after seeing your photos on flickr. Thank you so much for sharing your techniques. Just wanted to say you are a master at your art! Would love to see you on Sweet Genius!
ReplyDelete