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Bon Bon

Cannoli 19/5 filled with lemon, pineapple and blood orange soft sorbet, finished with the lemon, raspberry and mango coatings, and decorated as desired.

Sugar Syrup

Ingredients

  • Water 4200 g
  • Sugar 3200 g
  • 38DE glucose syrup 1350 g
  • 18DE maltodextrine 150 g
  • Dextrose 130 g
  • Inulin 300 g
  • Neutral fruit stabiliser 75 g

Method

Heat the water to 45 °C, add all the mixed powdered ingredients and pasteurise at 85 °C, cool and age for at least 3 hours.

Soft Lemon Sorbet

Ingredients

  • Sugar-based syrup 2750 g
  • Lemon juice 1250 g
  • Water 900 g
  • Inulin 100 g

Method

Mix all the ingredients together and make the soft ice cream.

Soft Pineapple Sorbet

Ingredients

  • Sugar-based syrup 2400 g
  • Crushed pineapple 2600 g
  • Water 220 g

Method

Mix all the ingredients together and make the soft ice cream.

Soft Blood Orange Sorbet

Ingredients

  • Sugar-based syrup 2400 g
  • Blood orange juice 3000 g
  • Inulin 100 g

Method

Mix all the ingredients together and make the soft ice cream.

Preparation

Blast chill the Cannoli 19/5, fill with the relevant soft sorbets and finish with the lemon, raspberry and mango coatings, decorate as desired and store at -18 °C.

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