Ingredients
A.1 – Room Température :
- Water 210 g (20.96 %)
A.2 – At 25°C :
- Fat-free milk powder 10 g (1.04 %)
A.3 – At 45°C :
- Sugar 127 g (12.7 %)
- Stabiliser 3 g (0.3 %)
- Glucose powder 36/39 DE 30 g (3 %)
- Invert sugar 20 g (2 %)
A.4 – Before churning :
- Orange flower water 50 g (5 %)
- Léonce Blanc mango purée 550 g (55 %)
TOTALS : 1 000 g (100 %)
Les résultats
- Dry extract 30 %
- Sugar level 26.96
- Total fats 0.11 %
- Milk fat 0 %
- Display temperature -14.23°C (ideal serving temperature)
Preparation
PUT the A.1 ingredients into the pasteuriser set to high.
ADD the A.2 to A.3 ingredients in the order shown and at the temperatures indicated and at high speed, then pasteurise.
Maturation
Leave the flavours to develop for at least 4 hours to a maximum 16/18 hours at 2°C
and add the ingredients before churning, then churn.