Original creation by Emmanuel RYON
Meilleur Ouvrier de France Glacier
World Pastry Champion
‘Une glace à Paris’, France
SORBET MARGARITA
Chef :
Brand
INGREDIENTS
Ingredients
1 200 g water
300 g inulin
150 g caster sugar
300 g atomised glucose
18 g stabiliser
6 g lime zest
450 g lime juice
120 g Cointreau® 60%
225 g tequila
Step
Bring the water and zest to the boil in a saucepan.
Add the caster sugar, inulin, glucose and stabiliser.
Bring the mixture to 85°C.
Add the lime juice. Blend.
Cool rapidly to 40°C.
Add the Cointreau® and tequila.
Blend again.
Leave to mature for at least 4 hours.
Blend and whirl.
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