Original creation by Emmanuel RYON
Meilleur Ouvrier de France Glacier
World Pastry Champion
‘Une glace à Paris’, France
SORBET SIDECAR
Chef :
Brands
INGREDIENTS
Ingredients
1 200 g water
12 g orange zest
3 vanilla pods
150 g caster sugar
300 g inulin
300 g atomised glucose
18 g stabiliser
525 g lemon juice
90 g Cointreau® 60%
225 g St-Rémy® Brandy 60%
Step
In a saucepan, bring the water, zest and vanilla pods, cut and
scraped, to the boil.
Add the caster sugar, inulin, glucose and stabiliser.
Bring the mixture to 85°C.
Add the lemon juice. Blend.
Cool rapidly to 4°C.
Add the Cointreau® and St-Rémy® brandy.
Blend again.
Leave to mature for at least 4 hours.
Blend and whirl.
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