Pear and Ginger SorbetIngredientsPear puree
Churn in an icecream machine.Bring to room temperature. Coffee Mascarpone Ice CreamIngredientsEgg yolk 2 numbersCastor sugar 200 gmMascarpone 200 gmGluغير مجاز مي باشدe 50 gmMilk 400 mlCoffee powder 20 gmMilkmaid 400 gmMethod Add the Barrel injection mold Manufacturers yolk sugar and vanilla beans together. Heat cream and gluغير مجاز مي باشدe together and gently mix with yolk mixture, and cook on a double boiler till it coats the back of the spoon.
Heat milk, milkmaid and gluغير مجاز مي باشدe together and gentle mix it with the yolk mixture and cook on a double boiler till it coats the back of the spoon.72 per cent Chocolate SorbetIngredients72% dark chocolate 200 gmCocoa powder 25 gmWater 1,000 gmSugar 63 gmTrimoline 63 gmMethod Heat water and sugar.
Add fresh ginger juice Churn in an icecream machine. Add cocoa powder and trimolime. Churn in an icecream machine. Serve.Fresh Mango and YogurtIngredientsCream 600 mlEgg yolk 10 numbersCastor sugar 200 gmVanilla bean 6 numbersGluغير مجاز مي باشدe 40 gmMango pulp fresh 300 mlFresh yogurt 200 mlMethod Add the yolk, sugar and vanilla beans together.Churn in an icecream machine.
Pear and Ginger SorbetIngredientsPear puree 1,000 mlCastor sugar 150 mlGluغير مجاز مي باشدe 100 gmWater 200 mlFresh ginger juice 20 mlMethod Warm the pear puree along with sugar, water and gluغير مجاز مي باشدe until the gluغير مجاز مي باشدe dissolves.Pour over chocolate. Serve.Bring to room temperature, and whisk in the mango pulp and fresh yogurt .— Chef Subhendu, Leela Palace Bangalore, Citrus and Library Bar. Serve. Whisk in the mascarpone and coffee powder
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