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
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